Devil’s Food Cake for Design Sponge

 

Devil’s Food Cake for Design Sponge : I am a big fan of Design Sponge's In The Kitchen With column. Every Friday, they feature talented cooks, bakers, photographers and

What you will need

2/3 cup (150 grams) unsalted butter, plus more for pans

2/3 cup (50 grams) Dutch-process cocoa powder, plus more for pans

2/3 cup boiling water

1/3 cup whole milk, scalded

1+1/2 cups (210 grams) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1+1/2 cup (300 grams) granulated sugar

3 large eggs

1 tablespoon vanilla extract

4.5 ounces (150 grams) bittersweet (70% cacao) chocolate, chopped

4.5 ounces (150 grams) milk (40% cacao) chocolate, chopped

One 14-ounce (400 grams) jar Biscoff spread*

1+2/3 cups (400 grams) heavy cream, cold

4 ounces (120 grams) bittersweet (70% cacao) chocolate, chopped

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