Chocolate Devils Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Butter and flour a 10-inch springform pan.
• Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.
• Combine the buttermilk, coffee and vanilla extract.
• Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.
• Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.
• In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.
• Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.
• Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
• Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
• Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
• Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!