Devil's Food Cake

level 1
  1. Devil's Food Cake
  2. Dark Chocolate Mousse
  3. Assembly & finishing

Recipe components

Callebaut® ingredients
Dark Chocolate - 70-30-38 - 5kg Block

Recipe N° Dark Chocolate - 70-30-38 - 5kg Block
Dark Chocolate - 70-30-38 - 5kg Block

Recipe N° Dark Chocolate - 70-30-38 - 5kg Block
Dark Chocolate - 70-30-38 - 10kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 10kg Callets
Dark Chocolate - 70-30-38 - 10kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 10kg Callets
Dark Chocolate - 70-30-38 - 2.5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 2.5kg Callets
Dark Chocolate - 70-30-38 - 2.5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 2.5kg Callets
Dark Chocolate - 70-30-38 - 1.5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 1.5kg Callets
Dark Chocolate - 70-30-38 - 2.5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 2.5kg Callets
Dark Chocolate - 70-30-38 - 2.5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 2.5kg Callets
Dark Chocolate - 70-30-38 - 2.5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 2.5kg Callets
Dark Chocolate - 70-30-38 - 400g Callets

Recipe N° Dark Chocolate - 70-30-38 - 400g Callets
Dark Chocolate - 70-30-38 - 400g Callets

Recipe N° Dark Chocolate - 70-30-38 - 400g Callets
Dark Chocolate - 70-30-38 - 5kg Block

Recipe N° Dark Chocolate - 70-30-38 - 5kg Block
Dark Chocolate - 70-30-38 - 2.01kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 2.01kg Callets
Dark Chocolate - 70-30-38 - 5kg Callets

Recipe N° Dark Chocolate - 70-30-38 - 5kg Callets
Dark Chocolate - 70-30-38 - 500g Callets

Recipe N° Dark Chocolate - 70-30-38 - 500g Callets
70-30-38NV-C45

70-30-38NV-C45

Devil's Food Cake

IngredientsPreparation
  • 2
    whole eggs
  • 400g
    sugar
  • 100g
    sunflower oil
  • 225g
    yoghurt
  • 200g
    cake flour
  • 90g
    Cocoa Barry Extra Brute Cocoa Powder
  • 4g
    Baking powder
  • 4g
    baking soda
  • 2g
    salt
  • 250ml
    hot water

whip eggs and sugar in mixer 5 min. 
add oil and yogurt 
add all dry ingredients mix it shortly 
add hot water at the end 
mix it briefly
Divide mixture into cake pans
bake @ 170°C. 

Dark Chocolate Mousse

IngredientsPreparation

Melt Callebaut Dark Chocolate 
Whip the cream 
d whipped cream ito melted chocolate and fold it carefully. 

Assembly & finishing

*Devil's Food Cake 
*Callebaut Dark Chocolate  Mousse 
*Cake Crumbs 

Line the cake pan with collar 
line one layer of cake 
deposit Dark Chocolate Mousse 
finish the layers repeating with cake and mousse 
cover the whole cake with mousse
with left over cake make a crumbs 
cover the cake with cake crumbs 
make mousse rosettes on top of the cakes  
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