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Image Of DeZaan Devils Food Cake
Part 1: Sponge
  • 113g Whole Eggs
  • 227g Honey
  • 90g Corn Oil
  • 100g Greek Yogurt
  • 100g Water
  • 100g Cake Flour
  • 3g Baking Soda
  • 57g deZaan Carbon Black Cocoa Powder
  1. Sieve all the dry ingredients and set aside.
  2. Mix Oil, Yoghurt and Water and set the wet mixture aside.
  3. In a mixer, beat Eggs and Honey on high until pale and light for about 7 minutes.
  4. Incorporate the wet and dry mixtures alternately by gently folding them into the whipped Eggs.
  5. Spread about 1.5cm thin onto a large baking pan lined with silicon sheet and bake in a 200°C/392°F pre-heated oven for 6-7 minutes.
  6. Cut into desired shape (éclair shaped cutter used in this recipe).
Part 2: Crimson Red Ganache
  1. In a bowl, add Crimson Red Cocoa Powder & Butter. Set aside until ready to use.
  2. Bring the Cream & Honey to a boil.
  3. Pour over bowl and blend thoroughly with an immersion blender.
  4. Allow to cool at room temperature.
  5. Set aside until ready to use.
Part 3: Biscuit Base
  • 118g Whole Wheat Flour
  • 1.5g Baking Powder
  • 0.5g Salt
  • 42g Honey
  • 58g Butter (cold and cubed)
  • 29g Milk
  • 100g Butter (melted)
  1. In a food processor, blend all ingredients except melted Butter until well combined.
  2. Blend the ingredients with melted Butter to bind the base.
  3. Roll out the mixture to 5mm thickness.
  4. Bake at 190°C/374°F for 10 minutes or until golden brown.
  5. Cool to room temperature.
  6. Cut with éclair shape cutters. And set aside until ready to use.
Part 4: Whipped Ganache (for piping)
  • 100g Crimson Red Ganache (see above)
  • 100g Cream
  • 50g Honey
  1. In a stand mixer, whip the ganache slightly to loosen.
  2. Add in Cream and Honey and continue whipping until medium peak.
  3. Transfer to a piping bag with desired tip. Reserve until ready to finish.
Part 5: Assembly
  1. Using an éclair shaped silicon mold, layer the base layer with the Ganache followed by a slice of Sponge and repeat this one more time.
  2. Add another layer of Ganache and Sponge by pressing down the Sponge to ensure that there are no air pockets.
  3. Using a spatula, scrape off any excess Ganache that comes out.
  4. When the mold is filled, top it off with the Biscuit Base by gently pressing it down and then freeze to set.
  5. Remove from mold and allow to come to temperature.
  6. Finish with Whipped Ganache and desired chocolate décor.
Image Of DeZaan Devils Food Cake


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