Description
A rich and historical chocolate cake featuring layers of devil’s food cake, creamy chocolate pudding, and dark ganache frosting, honoring its roots from WWII Brooklyn.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp baking powder
- 1 large egg + 1 yolk
- 1 ½ cups dark brown sugar
- ¾ cup sour cream
- 5 tbsp vegetable oil
- 2 tsp vanilla extract
- ¾ cup hot water
- ⅓ cup Dutch-process cocoa powder
- 5 tbsp cornstarch
- 1 ¼ cups heavy cream
- 4 egg yolks
- 1 ¼ cups whole milk
- ⅔ cup dark brown sugar
- 4 oz milk chocolate, chopped
- 1 tsp vanilla extract
- 1 cup heavy cream
- 12 oz bittersweet chocolate, chopped
- ¾ cup sour cream
Instructions
- Preheat oven to 350°F and prepare two 8-inch round cake pans with butter and cocoa powder.
- In a bowl, sift together cocoa powder, flour, baking soda, and baking powder.
- In another bowl, whisk egg, sugar, sour cream, vegetable oil, and vanilla until smooth.
- Combine the wet and dry ingredients, then slowly add hot water, stirring until smooth.
- Pour batter into prepared pans and bake for 25–30 minutes. Allow cakes to cool completely before assembling.
- For the pudding, whisk cocoa powder and cornstarch in a saucepan, add heavy cream and whisk until smooth.
- Add egg yolks, milk, and sugar. Bring to a boil, reduce heat, and stir until thickened.
- Remove from heat, add chopped chocolate, and stir until melted. Chill until set.
- To assemble, cut each cooled layer in half horizontally to create four layers.
- Spread half the pudding over the first layer, place the second layer on top, and add remaining pudding. Place third layer on top.
- Prepare ganache by heating heavy cream, adding chopped chocolate, and stirring until smooth.
- Spread ganache over the entire cake and press cake crumbs onto sides and top.
- Chill the assembled cake to help set the layers for easier slicing.
Notes
Chill after assembly for better layering.