Chocolate Devil Cake with Ganache

This must be one of the easiest chocolate cake to make. You do not need a cake mixer. Simply stir in the ingredients. Great for new bakers.

To make this easy to bake chocolate cake, click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial:

https://youtu.be/EGXFpI0Vkm4

 

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Chocolate Devil Cake with Ganache

This recipe makes 2 chocolate devil cakes

Course: Cake
Cuisine: Eurasian
Author: Shiokman Eddie
Ingredients
CAKE
  • 375 g self raising flour
  • 125 g cocoa
  • 500 g sugar
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 395 g evaporated milk 1 large tin
  • 30 g white vinegar
  • 500 g unsalted butter
CHOCOLATE GANACHE
  • 250 g semi-sweet chocolate baking chips
  • 250 g whipping cream
Instructions
CAKE
  1. Melt butter in a bowl over hot water (double boil)
  2. After butter has completely melted, set aside to cool.
  3. Add white vinegar to evaporated milk and mix well.
  4. Sieve cocoa powder and self raising flour into a bowl.
  5. Sieve bicarbonate of soda and salt.
  6. Add sugar and mix all dry ingredients well.
  7. Pour milk/vinegar mixture and vanilla extract into melted butter and mix well.
  8. Beat eggs and pour into melted butter mixture and mix well.
  9. Gradually pour the wet ingredients into the dry mixture and mix thoroughly until batter is smooth.
  10. Pour batter equally into two 8-inch round baking pans.
  11. Bake in a preheated oven at 180C for 15 minutes. Then lower temperature to 160C and bake for another 30-45 minutes. Cake is done when skewer comes out clean.
  12. Set cake aside to cool before unmoulding.
CHOCOLATE GANACHE
  1. Pour chocolate chips into a bowl of whipping cream and heat over hot water (double boil) until the chips melt completely. Allow ganache to cool slightly before pouring over cake.
  2. Place cake on a raised platform with a tray lined with baking paper beneath it. Trim top of cake flat (if necessary) before covering with chocolate ganache.
  3. Carefully pour chocolate ganache over cake and let ganache drip over the sides till cake is fully coated.
  4. Remove and transfer cake onto a clean plate.
  5. Decorate cake with fruits and nuts.
  6. Chill in fridge for chocolate ganache to firm up before cutting.
Recipe Notes
  • Refrigerate leftover ganache and use it to spread over the other cake. Decorate with fruits and nuts.
  • If you want to stack both cakes on top of each other, then you need to make extra ganache for in between layering.
  • You could add in 1-2 teaspoons of instant coffee granules to the cocoa or chocolate ganache to enhance the flavour.

Also do check out my Facebook Page : Shiokman for links to other recipes

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4 Comments

  1. U poured batter into two 8″pans but your cake looks single layered. So if we stack the two cakes, we still use the choc ganache in between layering? Tks.

    1. I did not stack the two cakes but separately pour the ganache on each cake. Video only shows one because it’s the same for the other. If you want to stack then you need to make extra ganache for the in between layering.

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