Torta del Diablo

By Douglas Weinstein
Published on: September 15, 2017

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I love peanut butter and chocolate together – think Reese’s Peanut Butter Cups. Every Halloween we buy different bags of candy to hand out, but on the big night, for some reason there are never any Reese’s to hand out. This is my go-to chocolate-peanut butter fix. Your dinner guests will never forget to send a birthday present! This particular recipe took me four or five tries to get it just right. Moist so the cake melts on the tongue, yet sturdy enough to hold the multiple glazes. Big yum!

Cake

4 oz                           Butter, unsalted, softened

1 cup                         Sugar, refined white

½ cup                       Sugar, brown, packed

2 eggs                       Room temperature

1 tbsp                        Vanilla extract

2 cups                       Bob’s Red Mill All-purpose flour

¾ cup                       Cocoa powder, Ghirardelli

1 ½ tsp                     Baking soda

¼ tsp                        Nutmeg, fresh ground

½ tsp                        Cinnamon, fresh ground

½ tsp                        Salt, finishing

¾ cup                       Milk

¾ cup                       Coffee, espresso

  1. Preheat oven to 360°
  2. Grease two 9 inch pie pans.
  3. Cream butter and sugars in mixer about 4 minutes. Add eggs, one at a time. Add vanilla.
  4. Combine flour, cocoa, baking powder, nutmeg, cinnamon and salt – sift thoroughly. Add in to mixer in portions, alternating with milk & coffee, ending with dry ingredients.
  5. Divide evenly among pie pans.
  6. Bake 20 – 22 minutes. Toothpick should come out dry.
  7. Remove cakes to rack and rest to room temperature.

Peanut Butter Frosting

2 tbsp                        Butter, unsalted, softened

8 oz                            Peanut Butter, smooth, organic – no sugar-added

1 ½ cups Sugar, confectioners, sifted

1 cup                          Cream, heavy

  1. Cream and whip butter, peanut butter, sugar and cream. Chill for 10 minutes.

Dark Chocolate Ganache

½ cup                         Cream, heavy

5 oz                             Chocolate, Ghirardelli 60% cacao bittersweet chocolate chips

¼ cup                         Sugar, confectioners, sifted

  1. Bring cream to boil. Remove from heat and add chocolate and sugar, stirring once.
  2. Let mixture sit for 5 minutes and then stir until smooth and thick (re-heat and re-stir if mixture appears to liquefy).
  3. Let sit for 5-10 minutes before using.

Assemble Cake Diablo

  1. Cover top of one cake with one-third of peanut butter frosting. Chill for 10 minutes.
  2. Layer on second cake. Cover top and sides with remaining peanut butter frosting. Chill for 10 minutes.
  3. Cover entire cake with chocolate Ganache and chill for 10 minutes.

Serves 16

Douglas Weinstein

Douglas Weinstein

Doug is the Managing Editor and co-founder of TIG. As the manager of the website, he can wax prophetic about his career, if that was in his mind to do so. Here's his top achievement - he co-founded the non-profit Elf Foundation, a charitable org that created Room of Magic entertainment theaters in children's hospitals across America.

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