Wicked Windmill Chocolate Cake

Wicked Windmill Chocolate Cake

Finally, here it is!

See? I wasn’t kidding when I said that I had something spectacular in store for you! This Wicked Windmill Chocolate Cake has got to be one of the most decadent looking chocolate cakes I’ve ever laid eyes on. Well, that I’d made myself, anyway…

Not only does it look good, it’s also every bit as pleasing to the taste buds as it is easy on the eye! And, while it will have you spend quite a chunk of time in the kitchen, it’s also a great deal of fun to make.

When I started envisioning this beauty, I wanted to create a chocolate cake that would be giving any chocolate lover out there serious nocturnal emissions (better known as wet dreams)… Something that would make them drool all over their own brains for days and weeks on end… Or, wait! Maybe I actually wanted to do that to myself? Because seriously, who doesn’t like to drool over pictures of perfectly dreamy chocolate cake and fantasize at the perspective of eventually sinking their teeth into said cake?

Advertisement

I’m telling you, if there was one dessert in this world that could actually cause “death by chocolate”, this would be it right here!

You’re looking at three layers of the moistest, tastiest Devil’s Food Chocolate Cake, generously covered in the fudgiest Chocolate Fudge Frosting ever, garnished with a liberal amount of totally adorable mini-chocolate chips, and topped with layer upon layer of cascading ripples of smooth and silky dark chocolate ganache.

And as if all this wasn’t enough, the cake then gets topped off with thick triangles of satiny, melt-in-your-mouth dark chocolate, carefully positioned to mimic the blades of a windmill; hence the name: Wicked Windmill Chocolate Cake!

WICKED WINDMILL CHOCOLATE CAKE

Ingredients

FOR THE CAKE

  • 1- Devil’s Food Cake Recipe

FOR THE FROSTING

  • 1- Chocolate Fudge Frosting Recipe

TO COVER THE SIDES

  • 2 cups ( 360g | 12.7oz) mini-chocolate chips

FOR THE CHOCOLATE GANACHE TOPPING

  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 3/4 cup (180ml) heavy cream
  • 1/4 cup (60g | 2.1oz) butter, softened

FOR THE WINDMILL BLADES

  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 1 tbsp peanut oil

Instructions

  1. Make the Devil’s Food Cake and Chocolate Fudge Frosting following the instructions in the posts.
  2. Place one of the cakes flat side up on a piece of cardboard that’s exactly the same size as the cake. While this precaution isn’t absolutely mandatory, it will greatly help support your cake later when you need to hold it in one hand to cover the sides in chocolate chips.
  3. Using an offset spatula cover that cake with a generous layer of frosting, then repeat with the remaining two layers. Crumb coat the entire cake with a thin layer of icing, making certain that you completely fill the cracks between the layers as you go.
  4. Then, go back and cover your entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can.
  5. Now to cover the side of the cake with mini-chocolate chips: hold the cake in your non-working hand and, with your other hand, press the mini-chocolate chips against the cake. Work over a large bowl to catch the chocolate chips that won’t adhere to the cake.

You can find complete recipes of this WICKED WINDMILL CHOCOLATE CAKE in eviltwin.kitchen

https://momscook.co/a-list-of-the-tastiest-and-most-easy-appetizer-recipes-to-make-in-your-home/