This is a very sophisticated process
but the end result is rewarding. Please follow the recipe clearly for great
result J
For the Devil’s Food Cake
- 2/3 cup (150 grams) unsalted butter, plus more for pans
- 2/3 cup (50 grams) Dutch-process cocoa powder, plus
more for pans
- 2/3 cup boiling water
- 1/3 cup whole milk, scalded
- 1 1/2 cups (210 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup (300 grams) granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
For the Whipped Speculoos Ganache
- 4.5 ounces (150 grams) bittersweet (70% cacao)
chocolate, chopped
- 4.5 ounces (150 grams) milk (40% cacao) chocolate,
chopped
- one 14-ounce (400 grams) jar Speculoos spread
- 1 2/3 cups (400 grams) heavy cream, cold
For the Chocolate Shards
4 ounces (120 grams) bittersweet (70%
cacao) chocolate, chopped
MAKE THE CHOCOLATE SHARDS
In order for the chocolate shards to
stick to the cake easily, the whipped ganache should be at room temperature, so
make sure to have them ready by the time you are finished with the ganache.
Place the chopped chocolate in the top
of a double boiler set over hot water and allow to melt, stirring often. Place
a 16-inch-long parchment paper on your work surface. Pour the melted chocolate
onto the paper and using an offset spatula, spread it in a thin and even layer,
about 1/3 of an inch off each edge. Place a second sheet of same-sized
parchment paper on top and gently press to release the air bubbles. Starting
with one short end, roll the parchment paper tightly into an-inch-wide tube.
Place it seam side down on a rimmed baking tray and chill in the refrigerator
until set, for at least 2 hours.
Have a large baking sheet lined with parchment paper ready and remove the tube
from the refrigerator. Unroll the tube in one quick motion, which creates the
chocolate shards. Remove the top sheet of parchment paper, and with the help of
a large offset spatula go underneath the pieces, pick them up and transfer them
to the lined baking sheet. Refrigerate until ready to use.
You can make the chocolate shards 3
days in advance.
1. Adjust the oven rack to the
center of the oven and preheat the oven to 350°F/175°C. Butter two 8-by-2-inch
round cake pans and line the bottoms with parchment paper. Butter the parchment
papers, dust with cocoa powder, tap out excess and set aside.
2. Sift cocoa powder into a
medium bowl, add boiling water and whisk until the cocoa is completely
dissolved. Add milk and whisk to combine. Set aside to cool.
3. Sift together the flour,
baking soda and salt into a medium bowl and set aside.
4. In the bowl of an electric
mixer fitted with the paddle attachment, cream butter on medium speed until
light and fluffy. Add the sugar and beat on medium speed for 5 more minutes,
scraping down the sides with a spatula as necessary. Add the eggs, one at a
time, making sure each one is fully incorporated before adding the next. Beat
in vanilla.
5. With the mixer on low speed,
add the flour mixture in three batches, alternating with the cocoa mixture.
6. Divide batter evenly among the
prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake
tester inserted in the center of each layer comes out clean, rotating pans
halfway through for even baking. Allow to cool in the pans for a few minutes,
then take out and leave to cool completely on a wire rack.
Making the
Whipped Speculoos Ganache
Place both chocolates in the top
of a double boiler set over hot water and allow to melt, stirring often. Remove
from heat and whisk in the Speculoos spread. Add the heavy cream and with the
help of an electric mixer, whisk until soft peaks form. Be careful not to
overbeat, as the frosting will become grainy.
Composing
the Cake
1. Remove parchment papers from
the bottoms of the cakes. Using a long, serrated knife, remove the top crusts
to flatten the surface of the cakes. Place one cake on an 8-inch cardboard
round or your serving plate (wide strips of parchment paper placed under the
cake will keep the serving plate clean after frosting).
2. Frost the top with a little
more than 1/3 of the ganache. Place the second cake on top and frost the top
and the sides with the remaining ganache.
3. Take the frozen chocolate
chards out of the refrigerator and gently stick the shards to the ganache with
the help of a tweezer. Use long pieces for the sides and smaller pieces for the
top. Place the cake in the refrigerator until the ganache is firmly set, for
about an hour, then serve.
