Devil Dogs …the Cake !

Childhood memories of my favorite treat recreated for the big kid in me!

Childhood memories of my favorite treat recreated for the big kid in me!


Preheat oven 170c/350f

2 -8” round cake pans greased and floured


This recipe makes 2 -8” rounds but for this cake I only use one of them. I slice one round in half horizontally and fill it with the cream and save the other half of the cake in the freezer for next time. But feel free to make a full size cake if you have the family and friends to enjoy it with !


8 oz dark chocolate or semi sweet cut into pieces

4 tablespoons Cocoa Powder

1 1/2 sticks butter

4 eggs

1 1/2 cups sugar

1 1/4 cups flour1.2 teaspoon baking soda

¼ teaspoon sea salt

1cup buttermilk

2 shots espresso


In a large bowl add chocolate and cocoa powder.

Melt butter and pour it over chocolate and cocoa and mix until smooth.

Add espresso.

In a separate bowl whisk the eggs and sugar.

In a separate bowl sift flour, baking soda ,and salt together.

In 3 increments :

Add  1/3 of the flour to the chocolate mixture and whisk until combined.

Add 1/3 sugar mixture and whisk.

Add 1/3 buttermilk and stir.

And repeat until all is combined.

Pour evenly into baking pans and bake for 30-35 minutes.


Whipping Cream

Strawberries (or any berry of your choice)-slice strawberries



Place whipping cream and vanilla in a bowl. Whip together until you have firm peaks. Add sliced strawberries.


Slice one cake in half horizontally .Top the bottom half with the whipped cream and strawberries. And top with the top half.

I enjoy it like this but feel free to sprinkle confectioners sugar over top or even drizzle with a chocolate ganache.



Chocolate Ganache (if you think you want to pour chocolate over this already perfect cake)


12 oz. bittersweet chocolate

12 oz. heavy cream


1 oz. cognac or other liqueur-optional


Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Slowly pour hot cream over chocolate .

The better the chocolate, the slower you need to incorporate in the hot cream.


Whisk cream and chocolate until smooth. Set aside to cool.

For perfect spreading consistency, leave out over night.


Add butter and cognac and whisk in (color will lighten).


If too hard whisk over hot water bath to soften.



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