Pioneer Woman Chocolate Devils Recipe

This Pioneer Woman Chocolate Devils recipe is a rich and decadent recipe, which is made with a moist chocolate sheet cake, a unique cooked flour frosting, and a silky chocolate ganache. It’s the ultimate showstopper dessert, ready in about 2 hours (plus chilling time).

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Pioneer Woman Chocolate Devils Recipe Ingredients

For the Chocolate Sheet Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¼ teaspoon salt
• 2 sticks (1 cup) butter
• 4 heaping tablespoons cocoa powder
• 1 cup boiling water
• ½ cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 large eggs, beaten

For the Cooked Flour Frosting:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 sticks (1 cup) butter, softened
• 1 cup granulated sugar

For the Ganache and Garnish:

• 3 cups heavy cream
• 2 teaspoons vanilla extract
• 24 ounces semisweet chocolate, broken into pieces
• 1 jar maraschino cherries

How To Make Pioneer Woman Chocolate Devils

1. Make the Chocolate Sheet Cake: Preheat your oven to 350°F (175°C). Grease an 18×13-inch sheet pan and line it with parchment paper. In a large bowl, mix the flour, sugar, and salt. In a saucepan, melt the butter, stir in the cocoa powder, then add 1 cup of boiling water and bring to a boil for 30 seconds. Pour this hot mixture over the flour mixture and whisk gently. In a separate bowl, combine the buttermilk, baking soda, vanilla, and beaten eggs. Stir this into the main batter until just combined. Pour into the prepared pan and bake for 20 minutes. Let the cake cool completely.
2. Make the Cooked Flour Frosting: In a small pot, whisk the 5 tablespoons of flour with the milk until smooth. Cook over medium heat, whisking constantly, until the mixture is very thick, like a paste. Remove from heat, stir in the vanilla, and let it cool completely to room temperature.
3. Finish the Frosting: In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy (the sugar should dissolve). Add the completely cooled milk/flour mixture and beat on high speed for several minutes, until it is no longer separated and looks like light, fluffy whipped cream.
4. Make the Ganache: Heat the heavy cream in a saucepan until it is very hot but not boiling. Place the broken chocolate pieces in a heatproof bowl, add the vanilla, and pour the hot cream over the top. Let it sit for a few minutes, then stir until the ganache is completely smooth and melted.
5. Assemble the Chocolate Devils: Use a 2 ½-inch round biscuit cutter to cut circles out of the cooled sheet cake. Place half of the cake rounds on a wire rack set over a baking sheet.
6. Fill and Coat: Pipe or spread a layer of the white frosting onto one cake circle. Top with another cake circle to create a sandwich. Ladle the warm chocolate ganache over the top of each cake stack, allowing it to drip down the sides.
7. Garnish and Chill: Top each “devil” with three maraschino cherries in the center. Refrigerate the cakes until the ganache is set and they are well chilled before serving.

Recipe Tips

• How do I get the frosting right? The cooked flour frosting (Ermine frosting) is unique. It is absolutely crucial that the cooked flour/milk paste is cooled completely to room temperature before you beat it into the creamed butter and sugar. If it’s even slightly warm, it will melt the butter. You must also beat it for several minutes until it transforms from a separated-looking mixture into a light, fluffy frosting.
• How do I cool the cake and frosting paste quickly? To speed up the cooling process for the frosting paste, you can place the saucepan in a larger bowl of ice water and stir for about 10 minutes.
• Why do I need to chill the cut-out cakes? Chilling the cake rounds before frosting helps them hold their shape and prevents the light, fluffy frosting from melting or sliding off.
• Can I make this ahead of time? This is a great dessert to make in stages. You can bake the cake one day, make the frosting and ganache the next, and assemble everything to chill before your event.

What To Serve With Chocolate Devils

This is an incredibly rich, all-in-one dessert that needs no accompaniment. It is a showstopper on its own, perfect for a special occasion.

How To Store Chocolate Devils

• Refrigerate: Due to the frosting and ganache, these must be stored in the refrigerator. Place them in an airtight container where they will keep for up to 4 days. They are best served chilled.

Chocolate Devils Nutrition Facts

• Calories: 1305 kcal
• Protein: 12g
• Carbohydrates: 150g
• Fat: 75g
• Saturated Fat: 45g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Flourless Chocolate Cake Recipe
• Pioneer Woman Potato Chip Chocolate Chip Cookies Recipe
• Pioneer Woman Chocolate Chip Bars Recipe