August 26, 2009
“The Devil Went Down To…Florida” Devils Food Cake with Homemade Chocolate Buttercream with Whipped Cream and Strawberry Filling Just call me Sandra Lee today!  Today’s semi-homemade dessert was inspired by the many cake decorating books I’ve been reading.  Now that I’m on a whole baking/pastry kick, I’ve spent an incredible amount of time reading through these how-to books, trying to learn the basics.  Thoughts on my idea of going to baking/pastry school? What You Need: 1 Box Devils Food Cake Mix 1 Cup Sliced Strawberries 1 1/4 Cup Whipping Cream For the Mich Turner Chocolate Ganache Butter Cream: 6 oz Dark Chocolate, broken into pieces 4 1/2 oz. Heavy Whipping Cream 9 oz Unsalted Butter, softened 1 lb 2 oz confectioners sugar 1 tsp vanilla 1. Bake cake according to package directions.  Place cake on wire rack to cool.  Once the cake is cooled, wrap in plastic and place in fridge. Then, whip the 1 1/4 cup whipping cream in a small bowl.  Whip until a thick whipped cream is formed.  Place the bowl in the fridge to cool. 2. To make the buttercream, beat the butter for about two minutes.  Slowly add the confectioners sugar.  Make sure to slow the speed when adding the sugar.  Add the vanilla extract and increase speed.  Whip the mixture until it is fluffy.  Set aside. 3. Boil the 4 1/2 oz of cream in a small pot.  While the cream is heating, place the chocolate into a medium sized bowl.  When the cream has come to a boil, pour the cream on top of chocolate pieces.  Mix the chocolate and cream with a spoon until well combined.  Allow to cool. 4. Next, pour the cooled chocolate mixture into the buttercream.  Whip the buttercream in the mixer until well combined and fluffy.  Set aside. 5. Next, remove the cake from the fridge and remove the plastic wrap.  Using a sharp knife, cut the cake in half so that you have two separate discs.  Top the cake with the sliced strawberries.  Then, spread the whipped cream on one top of the berries.  Next place the next cake disc on top of the whipped cream. 6. Then, take the dark chocolate ganache buttercream and spread evenly over the entire cake.  Top with fresh strawberries. *Best to use a standing mixer for the buttercream.

“The Devil Went Down To…Florida” Devils Food Cake with Homemade Chocolate Buttercream with Whipped Cream and Strawberry Filling

Just call me Sandra Lee today!  Today’s semi-homemade dessert was inspired by the many cake decorating books I’ve been reading.  Now that I’m on a whole baking/pastry kick, I’ve spent an incredible amount of time reading through these how-to books, trying to learn the basics.  Thoughts on my idea of going to baking/pastry school?

What You Need:

1 Box Devils Food Cake Mix

1 Cup Sliced Strawberries

1 1/4 Cup Whipping Cream

For the Mich Turner Chocolate Ganache Butter Cream:

6 oz Dark Chocolate, broken into pieces

4 1/2 oz. Heavy Whipping Cream

9 oz Unsalted Butter, softened

1 lb 2 oz confectioners sugar

1 tsp vanilla

1. Bake cake according to package directions.  Place cake on wire rack to cool.  Once the cake is cooled, wrap in plastic and place in fridge. Then, whip the 1 1/4 cup whipping cream in a small bowl.  Whip until a thick whipped cream is formed.  Place the bowl in the fridge to cool.

2. To make the buttercream, beat the butter for about two minutes.  Slowly add the confectioners sugar.  Make sure to slow the speed when adding the sugar.  Add the vanilla extract and increase speed.  Whip the mixture until it is fluffy.  Set aside.

3. Boil the 4 1/2 oz of cream in a small pot.  While the cream is heating, place the chocolate into a medium sized bowl.  When the cream has come to a boil, pour the cream on top of chocolate pieces.  Mix the chocolate and cream with a spoon until well combined.  Allow to cool.

4. Next, pour the cooled chocolate mixture into the buttercream.  Whip the buttercream in the mixer until well combined and fluffy.  Set aside.

5. Next, remove the cake from the fridge and remove the plastic wrap.  Using a sharp knife, cut the cake in half so that you have two separate discs.  Top the cake with the sliced strawberries.  Then, spread the whipped cream on one top of the berries.  Next place the next cake disc on top of the whipped cream.

6. Then, take the dark chocolate ganache buttercream and spread evenly over the entire cake.  Top with fresh strawberries.

*Best to use a standing mixer for the buttercream.

Comments (View)
blog comments powered by Disqus