Double Diablo Cake Food

DOUBLE DIABLO CAKE

Steps:

• Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.
• Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.
• In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.
• Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.
• In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.

DOUBLE DIABLO CAKE

Steps:

• Combine raisins and whisky in a small bowl. Cover with plastic, and let sit, at room temperature, for at least 4 hours and up to overnight.
• Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour.
• In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth.
• In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine.
• Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely.
• Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers.

DOUBLE DIABLO

Steps:

• 1. Soak raisens in scotch overnight. Preheat oven to 350. Butter a 12 inch cake pan and line bottom with parchment paper and butter and flour paper. In top of a double boiler, melt the chocolate with the water Stir in the butter bit by bit until mixture is smooth. Beat the egg y9okes with the sugar until thick and creamy. Stire into the chocolate. Add the flour and almonds, then the raisins and scotch. Mix together gently.
• 2. Beat the egg whites with salt until stiff but not dry. Fold by thirds into the chocolate mixture taking care to deflate the mixture as little as possible. Pour the batter into the prepared pan, smooth the top and bake for approximately 25 mins. The cake should be moist in the center but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 min. before turning out onto a rack to cool.
• 3. Icing: 8 oz. semisweet chocolate 1 cup heavy cream Melt the chocolate in the cream, whisking until smooth. Pour over cake smoothing with a spatula.

DOUBLE CHOCOLATE MINI CUPCAKES

Steps:

• This recipe makes about 50 to 60 miniature cupcakes.
• Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
• Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
• Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
• Add eggs one at a time and beat well after each addition.
• At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
• Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
• Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
• For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
• Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!

EL DIABLO COMIDA CAKE (THE DEVIL'S FOOD CAKE)

Steps:

• Preheat the oven to 325 degrees.
• In a large mixing bowl combine dry ingredients.
• Add oil, coffee, and milk.
• Mix at medium speed for 2 minute Don't mix at any higher than medium or you will over beat your cake and it will colapse!
• Add eggs and vanilla beat for 1 minute.
• Add paprika and beat for another minute The batter will be thin.
• Pour batter into a greased 9by 13 inch pan and bake for 45 minute.
• Allow cake to cool for 15 min in pan before removing.