Devil's food cake

Step 1/7

• 21⅔ g butter
• ⅔ cl espresso
• ⅓ tbsp honey
• 33⅓ ml milk

• saucepan
• oven

Preheat oven to 180°C/355°F. Place parts of the butter, espresso, honey, and milk in a saucepan. Slowly heat until butter is melted.

Step 2/7

• 18⅓ g cocoa powder
• 33⅓ g all-purpose flour
• 50 g sugar
• ⅛ tsp baking powder
• ⅛ vanilla bean

• large bowl
• whisk
• cutting board
• knife

In a large bowl, whisk together cocoa powder, all-purpose flour, sugar, baking powder, and seeds from the vanilla bean.

Step 3/7

• ⅓ eggs

• standing mixer or hand mixer

Beat eggs until slightly foamy. Add melted butter mixture. Then slowly add in flour mixture and continue to beat until smooth.

Step 4/7

• oven
• 2 springform pans

Transfer dough to 2 springform pans. Bake in a preheated oven at 180°C/355°F for approx. 25 min.

Step 5/7

• 50 g chocolate
• 33⅓ ml heavy cream
• 25 g butter

• saucepan
• large bowl
• rubber spatula
• cutting board
• knife

In the meantime, roughly chop chocolate. Heat heavy cream in a saucepan. Next, combine hot heavy cream, chocolate, and remaining butter in a large bowl. Stir until fully combined and set aside to cool for approx. 8 – 10 min.

Step 6/7

• cake platter
• palette knife

Release the cake and spread a generous amount of the chocolate mixture onto the first cake base.

Step 7/7

• cake platter
• palette knife

Place the second cake base on top and cover the whole cake with remaining chocolate ganache. Serve with a cup of coffee or tea.

Enjoy your meal!