by Pallavi Purani

Devil Cake with Chocolate Shards

I am in complete awe with Cenk Sönmezsoy and his Blog

I tried to replicate his Devil cake for Friendships day.  And can I please please please brag about it? It was outstanding. The sponge, the shards, the filling and the assembly. It was rich, fluffy and dangerously addictive.

Our Invite:

Print Recipe
Devil Cake with Chocolate Shards
I am in complete awe with Cenk Sönmezsoy and his [Blog](http://cafefernando.com
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
  • cake For the
  • 2/3 cup Butter [ Room temp ... .
  • 2/3 cup Cocoa ... .
  • 2/3 cup water Boiling ... .
  • 1/3 cup milk Whole - warm ... .
  • 1.5 cups All Purpose Flour ... .
  • 1 Tsp Baking Soda ... .
  • 1/2 tsp Salt ....
  • 1.5 cups Sugar [ grain ....
  • 3 ... Large 4 ones Eggs . [ I used medium
  • 1 Tbsp Vanialla ... .
  • For the Shards
  • 120 gms chocolate Bitter sweet chopped .. .
  • For the ganache / filing
  • 150 gms chocolate Bitter sweet - chopped ... .
  • 15 - gms Milk Chocolate - chopped ... .
  • 300 gms Peanut Butter creamy ... [ one .
  • 1 - 2/3 cups Cream [I used Amul cream ... .
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
piece
Ingredients
  • cake For the
  • 2/3 cup Butter [ Room temp ... .
  • 2/3 cup Cocoa ... .
  • 2/3 cup water Boiling ... .
  • 1/3 cup milk Whole - warm ... .
  • 1.5 cups All Purpose Flour ... .
  • 1 Tsp Baking Soda ... .
  • 1/2 tsp Salt ....
  • 1.5 cups Sugar [ grain ....
  • 3 ... Large 4 ones Eggs . [ I used medium
  • 1 Tbsp Vanialla ... .
  • For the Shards
  • 120 gms chocolate Bitter sweet chopped .. .
  • For the ganache / filing
  • 150 gms chocolate Bitter sweet - chopped ... .
  • 15 - gms Milk Chocolate - chopped ... .
  • 300 gms Peanut Butter creamy ... [ one .
  • 1 - 2/3 cups Cream [I used Amul cream ... .
Instructions
  1. Make the shards first as they need to freeze for a couple of hours.
  2. Melt the chocolate on a double boiler.
  3. Take a 16 inch butter/parchment paper and spread the melted chocolate as thin as possible.
  4. Now put another sheet over it and roll it as tightly as possible.
  5. Place it in the fridge for about 4-5 hours.
  6. Once the time is up, take it out and in one swift action, un-roll the chocolate.
  7. You shall not have wonderfully asymmetric shards with luscious curves on them.
  8. Keep them in an airtight box until further use.
  9. Now for the cake.
  10. Pre heat the oven at 175-180 C.
  11. Sift the cocoa and add boiling water to it. Let it cook to Room temperature.
  12. Sift the Flour, soda and salt.
  13. Cream butter and add sugar to it. [I used a electric beater.
  14. Add vanilla and egg one by one.
  15. Alternate cocoa mixture and flour and mix thoroughly.
  16. Line 2 pans and divide the mixture equally.
  17. Bake for 30-35 min or until the skewer comes out clean from the center of the cake.
  18. Bring the cake out to cool. After 10 min, pull the cakes out and let it cool on the rack.
  19. Ganache/filling.
  20. Melt the chocolates on a double boiler.
  21. Remove from heat and whisk in the peanut butter and cream. [I used a hand whisk.
  22. Whisk until soft peaks are formed.
  23. To Assemble.
  24. Cut the tops of the cake to make a straight surface.
  25. Place one of the cakes on the board.
  26. Put about 1/3 of the ganache on the cake and spread well.
  27. Place the 2nd cake on top and cover it with the remaining ganache.
  28. Dont bother about making it smooth 😉 it shall be made lovely with the shards.
  29. Now take out the shards and stick it all round the cake.
  30. Put tiny bits on the top of the cake.
  31. Put in the fridge for a few hours.
  32. Take out about 30 min before serving. [This is wrt to Bangalore weather, it might vary in diff temp's.
  33. Share with love.


Leave a Reply

Your email address will not be published. Required fields are marked *