Jello Infused Devil's Food Chocolate Cake
Professional chefs, and amateur chefs alike love experimenting with traditional recipes, tastes, and textures of food trying to discover extraordinary new and exciting food dishes to tempt and tantalize people's tasting experiences. That's what chefs do.
Here's a dessert recipe that is easy and quick to make.
Who's up for a dessert that will blow your mind and tantalize your tastebuds?
If you are a chocolate lover, or a "Choco-holic" and who isn't, you will not be able to resist this dessert.
It's jello infused devil's food cake supreme with chocolate ganache.
If you have a recipe for devil's food chocolate cake feel free to use it. Or follow this quick and simple recipe.
If you are really lazy, you could do as others do and use "a store bought brand " It is wrong to mention the brand name but look for B.C. super moist.
Jello Infused Devil's food Cake with Chocolate Ganache:
[Cake recipe ingredients:]
3 large or extra-large eggs (separate the yolks from the white)
2 cups sugar
1/2 cup plus 2 tablespoons salted butter, or, margarine
2 cups all purpose flour
8 to 9 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon spearamint essence
1 cup sour cream
1/2 cup boiling water
1/2 cup plus 1 tablespoon cocoa powder
1/4 cup icing sugar
1/2 cup plus 1 tablespoon boiling water
2 and 1/4 cups butter (unsalted) at room temperature
1/4 teaspoon salt
1 and 1/2 pounds semi-sweet chocolate (melted and cooled)
[Ingredients for final assembly]
1 pound black cherries (pitted and sliced)
2 packages black cherry jello mix
2 cups water ( boiled )
1 container chocolate icing (ready made)
1 tub of whipped cream topping
1/3 cup of 35 % whipping cream
3/4 cup of semi sweet chocolate
1 bag of toasted almond or toasted cashew slivers?
Preheat oven to 350 degrees F.
Cooking time: 40-50 minutes
Use either 2 - 9 inch round or, 2 - 9 inch square non-stick cake pans.
Make certain to grease your pans lightly with some butter or margarine, and dust them with a little bit of flour.
Place your cocoa into a small mixing bowl and add in your boiling water and mix until smooth. let stand
Using an electric mixer and medium speed cream together the butter and sugar. Mix for about 5 minutes. Then add in the egg yolks and blend together well.
Sift in your dry ingredients, and then add in your cocoa mixture and blend together with slow to medium speed. Add in your sour cream and vanilla.
Here's where you do a little chef thing.
Add in 1/4 teaspoon of the spearamint essence. (taste) This should intensify the taste of the chocolate. If you desire a stronger mint taste add in 1/4 teaspoon more.
Beat this together on slow to medium 2 minutes making sure to periodically scrape the bowl to ensure that all the ingredients are incorporated together well.
Remove the mixer bowl from the mixer.
Whisk up your egg whites until they become stiff and then gently fold them into your batter mixture.
Equally divide your batter into your two baking tins and pop them into your preheated oven.
To test for doneness, insert a toothpick into the center of the cake. If done, it should be dry when removed. Remove them from your oven and let them stand to cool.
Once your cakes are cooled turn them out and wash your pans your going to need them again.
[Assembling and garnishing]
Place your already baked cakes back into their washed and dried baking tins. Round or Square is your choice.
[ Hint ] It is a good idea to invert one cake so that it sits upside down. The upside down one will become your upper layer at assembly time.
Blend together your boiled water and jello mix and stir until dissolved.
Pierce your cakes with a large meat fork in 1/2 inch intervals including the center and pour a half of the jello mixture over top of both cakes.
The black cherry jello mixture, will make its way down into the punctured areas, allowing the jello to make its way throughout infusing your cake with a black cherry flavor to blend with the chocolate and spearmint.
Refrigerate for 3 to 4 hours. This will permit the jello to firm up inside the cake.
While your cake is cooling off in the refrigerator you have time to create a Chocolate Ganache.
In a medium sauce pan, heat up your 1/3 cup of 35 % whipping cream, but, do not boil it.
Add in your 3/4 cup of semi-sweet chocolate. Remove from the heat and whisk this mixture until your chocolate is fully melted.
If desired you can again add a drop or two of the spearmint into your ganache, to intensify the flavor of the chocolate and give a mintiness to it.
[Final assembly of your cake]
Dip the bottom of your cake tin into warm water for 10-15 seconds to loosen and unmold it. Carefully invert one cake onto your serving dish.
Spoon out your cool whip onto the top of the cake and spread it evenly. Then top this with a generous helping of your sliced cherries.
Loosen and unmold the second cake, and carefully set it over the top of the first cake. (this is the cake you inverted into the pan earlier)
It's time now to frost your cake. If you happen to have your own recipe for a "dark chocolate" frosting? Feel free to use it.
[Preparing your frosting]
In a mixing bowl combine your cocoa powder and water stirring until cocoa is totally disolved.
Using your blender at medium-high speed beat together the butter, icing sugar, and salt until fluffy then reduce speed to low. Add in your melted cooled semi-sweet chocolate, and blend these together and then add in your cocoa mixture. Beat together until thick and creamy.
Generously apply and spread your frosting all around the side of your cake, and do the same for the top. If you like to "Pipe" decorative swirls around the outer edge of the top, feel free to do so.
To add the finishing touches to you dessert masterpiece, lay some of your toasted nuts across the middle of the top, pressing gently so that they adhere to the frosting, and if you desire to do so, do the same around the sides.
Last step: Drizzle your chocolate ganache over the top, allowing it to run down the sides of your cake masterpiece.
Refrigerate 1 hour or until you are ready to serve it.
Tags: Cake , Chocolate , Jello
This work is licensed under a Creative Commons Attribution-No Derivative Works 3.0 License.