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Chocolate Devil’s Food Cake with Chocolate Almond Filling
Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
 
Course: Dessert
Cuisine: American
Servings: 7
Author: Jayne
Ingredients
  • 1 C unsalted butter at room temperature
  • 1 ¼ c brown sugar
  • ¾ c sugar
  • 4 oz bittersweet chocolate
  • 3 c flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 4 large eggs
  • 1 tsp vanilla
  • ½ c milk
  • ½ c sour cream
Filling
  • 2 oz bittersweet chocolate
  • 1 c sugar
  • 1 c whipping cream
  • ½ c unsalted butter
  • 1 tsp vanilla
  • 1 c toasted chopped almonds
Icing
  • 3 oz bittersweet chocolate
  • 2 c powdered sugar
  • ¼ c unsalted butter
  • ¼ cup whipping cream
  • 1 tsp vanilla
Instructions
The Cake: Trace the outline of your 9-inch cake pan onto wax paper. Fold the paper so that you are cutting two rounds at once. Lay the rounds on the bottom of your pans. Melt a tablespoon of butter and brush the wax paper and the sides of your pan evenly with the butter. Lightly flour the pans, knocking out any excess. Set the pans aside. Preheat the oven to 350 degrees.

  1. Melt the chocolate in a small bowl over a pan of simmering water. Allow to cool while you beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla and the cooled chocolate. Sift the flour, baking soda and salt into the chocolate mixture in small batches alternating with the milk and sour cream.

  2. Divide the batter evenly between the two cake pans. Bake for 30 minutes. Cool completely before attempting to remove them from the pans.

The Filling: Melt 2 oz of chocolate in a sauce pan over simmering water. Beat in the sugar, butter, and cream until you have a smooth mixture and the sugar has dissolved. This works well with a hand mixer. Remove from the heat, continuing to beat. Beat in the egg yolks one at a time. Add the vanilla. Return the pan to the simmering water bath and continue to beat until the mixture thickens. Remove from the heat and fold in the toasted almonds. When the filling is completely cooled, spread the mixture over one layer of the cake and put the second cake layer on top.
The Icing: Melt the chocolate in a bowl over simmering water. When the chocolate has cooled to room temperature, combine it with all the remaining ingredients in a bowl and beat until it is light and fluffy. Frost the cake. Chill for 45 minutes before serving.