Today is National Cake Day. We haven’t celebrated National Cake Day since 2021. I say it’s high time we did! Interestingly enough, when we last enjoyed a day revolving around cakes, it was a Triple Chocolate Delight. Here we are again, surrounded by chocolate.
When I made my selection for a recipe to share today, it was before I took a peek at the past. Hum, you would think I have a thing for Chocolate Cake since it’s the theme for today. Yet I am a white cake or better still French Vanilla Cake girl at heart. It’s Hubby and Kiddo that lean toward Chocolate. For Hubby, his favorite is a Marble Cake of yellow and chocolate batters swirled together. Kiddo is more of a puritan – chocolate on chocolate.
A while back I made an amazing dessert – Chocolate Pots de Crème. The creamy, oh so rich Chocolate Pots inspired me to create a Devils Pots de Crème Cake. It’s a blend of a Chocolate Devils Food Cake layered with Pots de Crème and finished with a Chocolate Vienna Frosting. Oh my – death by chocolate! I hope you enjoy this over the top cake for National Cake Day.
Devils Pot de Crème Cake
Devils Food Cake
3 large Eggs, room temperature
3 Egg Whites
3/4 cup Hot Water
Flour as needed for pans
1 box Devils Food Cake Mix
2 tablespoons Dutch Processed Unsweetened Coca Powder
1/4 cup Black Coffee
1/3 cup Vegetable Oil
Let 3 whole eggs warm to room temperature. Heat water.
Separate 3 eggs. Set yolks aside for the Pot de Crème, white whites until stiff. Set aside.
Heat oven to 325-degrees. Grease bottom and sides of two 8-inch round cake pans with shortening or margarine. Sprinkle with a silky flour such as Wondra or cake flour. Shake out excess flour, set pans aside.
In the bowl of a stand mixer, blend cake mix with cocoa powder. Add warmed water, coffee and oil. Beat on low speed, adding eggs one egg at a time. Continue to beat at low speed until batter is moistened, about 30 seconds.
Increase speed to medium, beat for 2 minutes. Gently fold stiff whites into the cake batter. Divide batter evenly between the prepared cake pans. (About 2 cups per pan)
Bake on the middle rack in the heated oven for about 20 minutes, or until a cake tester inserted in the middle comes out clean. Rotate pans half way through for an even bake.
Let cakes cool in the pans on a cooling rack for 10 minutes. Remove from pans, cool completely.
Chocolate Pot de Crème Filling
3 Egg Yolks
6 oz Semisweet Chocolate
2 cups Heavy Cream
Pinch Salt
1 teaspoon Vanilla Extract
Set yolks on the counter to take the chill off, aside. Weight chips and place chocolate into in a blender and set aside.
In a medium saucepan over medium heat, warm cream, egg yolks ad salt, whisking to combine the ingredients. Continue to whisk until the mixture just begins to bubble and is thick enough to coat the back of a spoon.
Pour the hot cream mixture into the blender with chocolate. Add vanilla, blend until smooth. Pour Crème Filling into a bowl, cool to room temperature. Once cooled, place in the refrigerator for several hours to set. If too liquidy, place in the freezer until firm, checking every 10 minutes to avoid freezing.
To Assemble Cake Layers
Trim domes from the top of each cake layer.
Place the first layer, cut side down, on the bottom of a springform pan. Spread 1/2 of the Chocolate Crème Filling over the top. Place a second layer of cake over the filling. Lock springform in place, straighten cake as needed. Unlock without disturbing the cakes, spread 1/2 of the filling over the second layer. Place dome piece that fits best over the Crème Filling.
Lock springform in place. Cover cake with plastic wrap, refrigerate cake for 8 hours to fully set filling. Once set, make frosting.
Chocolate Vienna Frosting
6-1/2 cups Powdered Sugar
1 cup Dutch Processed Unsweetened Coca Powder
1/2 cup Hot Water
1-1/2 cups Butter, softened
Sift powdered sugar, set aside. In a small bowl blend the cocoa powder with hot water to create a smooth chocolate paste. Set aside to cool.
Cream softened butter in the bowl of a stand mixer. Add the cocoa paste to the creamed butter. Slowly beat in the sifted powdered sugar until fluffy in texture, creamy and spreadable.
Remove cake from the refrigerator. Remove springform ring. Place the chilled cake (still on bottom of springform pan) on a turntable. Frost the sides with a thin coat similar to a crumb coat. Frost the top with a thin coat of frosting. Let frosting set.
Fully frost sides, turning cake for an even spread. Finish frosting top. With a knife create rises in the top of the frosting. Garnish with White Chocolate Curls if desired. CAREFULLY transfer cake to a footed Cake Platter. Chill until ready to serve.
Remain faithful until death,
and I will give you the crown of life.
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