Devil’s Food Cake with Chocolate Macadamia Praline Crunch

Devil’s Food Cake with Chocolate Macadamia Praline Crunch

Ingredients

  • For Cake
  • 1 ½ cups hot brewed coffee
  • ½ cups semisweet chocolate chips
  • 3 cups granulated sugar
  • 2 ½ cups all-purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups buttermilk, well shaken
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • Frosting
  • 1 ½ cups heavy cream
  • 1 ½ tablespoons light corn syrup
  • 1 1/3 cups milk chocolate chips, chopped
  • 1 1/3 cups semisweet chocolate chips, chopped
  • 2 sticks (1 cup) unsalted butter, cut into small pieces
  • ½ recipe Chef Gail’s Chocolate Macadamia Praline Crunch to be used between the cake layers

Instructions

  • Make the Cake
  • Preheat the oven to 300° Fahrenheit.
  • Spray 3 8-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment circles and respray with nonstick cooking spray. Flour each pan and dump out excess. Set aside.
  • In a medium mixing bowl whisk together the hot brewed coffee and the ½ cup semisweet chocolate chips until the chocolate has melted.
  • In the bowl of an electric mixer combine the sugar, flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Using a whisk, combine the dry ingredients well.
  • In a large bowl whisk together the buttermilk, eggs, vegetable oil and pure vanilla extract.
  • On low speed, using the paddle attachment, slowly add the wet ingredients into the dry ingredients.
  • Turn the mixer to medium speed and blend well. Stop the machine and using a rubber spatula, scrape down the sides of the bowl.
  • Pour the batter evenly into the 3 prepared pans. Batter will be thin.
  • Bake for 50 to 60 minutes or until a small knife inserted into the center of each cake comes out clean.
  • Cool until barely warm. Remove cakes from pans and place on plates or cardboard cake circles.
  • Make the Frosting
  • In a large saucepan, whisk together the cream and light corn syrup and bring to a boil. Remove from heat and add both types of chocolate chips. Whisk together until the chocolate is completely melted.
  • Pour this mixture into the bowl of an electric mixer fitted with the whip attachment and beat on high speed until the mixture becomes lightened in color, approximately 5 minutes.
  • On medium speed, slowly add small pieces of butter allowing the butter to be incorporated thoroughly before adding additional butter. Continue adding the remaining butter slowly.
  • Beat on high speed until the mixture becomes lighter and slightly thickened.
  • Remove the bowl from the motor and place in a large bowl of icy water.
  • Whisk the mixture until it becomes a spreadable consistency. This should take approximately 10-15 minutes.
  • Assembly
  • Place 1 cake layer on a large serving plate or a cardboard cake circle.
  • Using an offset spatula, spread approximately 1 cup of frosting on top of the cake.
  • Sprinkle approximately 1 cup of the Chocolate Macadamia Praline Crunch evenly over the frosting.
  • Place another cake layer on top and repeat steps 2 and 3.
  • Place the last cake layer on top of the previous 2.
  • Spread the remainder of the frosting over the top and sides of the cake, smoothing as necessary.
  • If desired, sprinkle the remainder of the Chocolate Macadamia Praline Crunch over the top.
  • Chill until ready to serve.

Notes

Makes 1 8-inch round layer cake