Devils Food Cake
- 1 1/2 sticks unsalted butter, softened room temp
- ¾ cup dutch processed cocoa powder, sifted
- ¾ cup hot water
- ¾ cup butter milk
- 3 cups Arrowhead Mills® Organic Unbleached White Flour, sifted
- 1 tsp baking soda
- ½ tsp Hain® Sea Salt
- 21/4 cups Hain® Turbinado Sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cups SunSpire™ Semi-Sweet Baking Chips
- 1 sticks unsalted butter softened
- 2/3 cup cream
- 1 tsp Frangelica liquor
- 1 cup Hain® Confectioners Sugar, sifted
- 4 cups heavy cream
- 4 cups SunSpire™ Semi-Sweet Baking Chips
- ¼ tsp Hain® Sea Salt
- 1 ½ tsp vanilla extract
For the chocolate filling, combine chocolate and butter in a small heavy sauce pan, and melt over a very low heat. Remove from the heat and stir in the cream and frangelica , and transfer the mixture to a mixing bowl. Beat in the sugar slowly; continue beating until the mixture is soft and smooth. Refrigerate for 1 hour; beating it every 15 mins.
For the chocolate ganache, in a medium heavy bottomed saucepan over a medium high heat, bring the cream to a full boil; turn off the heat and vigorously whisk in the chocolate chips until smooth, add the salt and vanilla combine well and set aside.
For the cake, preheat oven 350 ˚F then in two 9x2 inch round cake pans, generously buttered and lined at the bottom with parchment; dust with cocoa powder, tapping out excess and set aside.
In a medium bowl whisk cocoa powder with hot water until smooth. Whisk in butter cream; let cool. In a medium bowl combine the flour, baking soda and salt; set aside.
In the bowl of a mixer fitted with a paddle, beat the butter and sugar until light and fluffy. Add in eggs incorporating one at a time, scrape down side of bowl as needed. Beat in Vanilla, reduce speed to low and add in the flour mixture in two parts, alternating with the cocoa mixture; beat until just combined.
Divide batter between two prepared pans; smooth batter with a spatula. Bake in the center of the oven until tester comes out clean about 45-50 mins. Transfer pans to wire rack to cool for 15 mins. Invert cakes onto wire rack and peel away parchment. Let cakes cool completely with top sides up.
Using a spatula spread filling over bottom layer of cake and gently place top cake layer on.
Using a large off set spatula, gently spread a thin layer of the filling over entire cake and let set up in refrigerator, about 30 mins. Remove from refrigerator and place wire rack over sheet pan; pour warm ganache over center of cake using enough to cover cake entirely, tip edge of wire rack to let the excess ganache pour off and so that the cake is evenly and completely covered. Refrigerate until ganache has set up about 30 mins. Transfer cake to serving plate.