Double Diablo Cake Recipes

DOUBLE DIABLO CAKE

Steps:

• Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.
• Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.
• In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.
• Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.
• In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.

DOUBLE DIABLO CAKE

Steps:

• Combine raisins and whisky in a small bowl. Cover with plastic, and let sit, at room temperature, for at least 4 hours and up to overnight.
• Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour.
• In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth.
• In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine.
• Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely.
• Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers.

DOUBLE CHOCOLATE CAKE I

Steps:

• Sift the flour, sugar, baking powder, soda, and salt together into a large bowl.
• Add the butter or margarine, milk, and vanilla to the dry ingredients in the bowl. Beat for 300 strokes, or for approximately 2 minutes at low speed with an electric mixer.
• Add the eggs, melted chocolate, and red food coloring to the batter. Beat an additional 300 strokes or 2 minutes at low speed.
• Pour into two greased and floured 8 inch layer pans. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes, or until done.

EL DIABLO COMIDA CAKE (THE DEVIL'S FOOD CAKE)

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl combine dry ingredients.
• Add oil, coffee, and milk.
• Mix at medium speed for 2 minute Don't mix at any higher than medium or you will over beat your cake and it will colapse!
• Add eggs and vanilla beat for 1 minute.
• Add paprika and beat for another minute The batter will be thin.
• Pour batter into a greased 9by 13 inch pan and bake for 45 minute.
• Allow cake to cool for 15 min in pan before removing.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
• Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
• Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
• Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.