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Ingredientes
- Food Chocolate Cake:
- 3 cups (12.75 ounces, 363
- grams) all-purpose flour
- 2 teaspoons (10 grams) baking
- soda
- 1/2 teaspoon (2.45 grams)
- baking powder
- 1/2 teaspoon (2.5 grams) salt
- 1 cup (3.2 ounces, 92 grams)
- Dutch-processed unsweetened cocoa powder
- 2 cups (16 ounces, 460 grams)
- strong brewed coffee
- 1/2 pound (8 ounces, 227
- grams) unsalted butter, softened, plus more for the pans
- 3 cups (21 ounces, 600 grams)
- granulated sugar
- 4 large (6.8 ounces, 193
- grams) eggs, at room temperature
- 14 ounces (397 grams) coarsely
- chopped extra-bitter chocolate (minimum 70 percent cacao content)
- 3 cups (24.36 ounces, 696
- grams) heavy cream
- For decorating and serving
- About 1/2 pound block
- bittersweet chocolate for chocolate curls for decorating, optional
- Ice cream for serving,
- optional
- First,
- make the devil’s food chocolate cake
- 1. Position a rack in the
- center of the oven. Preheat the oven to 350°F (176°C). Butter two 9-inch round
- cake pans with unsalted butter. Line the bottoms of the pans with parchment or
- sawing motion to slowly move the knife into the cake about 1 inch. Then, still
- outer circle is complete, hold the knife level, dig into the cake another inch,
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