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Devil Dog Cake

Devil Dog Cake

Chef Joe Balestri

Caffeine's, West Springfield, MA


  • 2 cups flour
  • 2 cups sugar
  • 2 tsps, baking soda
  • 1 tsp, baking powder
  • 1 ½ cups cocoa
  • 1 Tbsp. cider vinegar
  • 2 large eggs
  • 2 cups milk
  • ½ cup vegetable oil
  • 1 Tbsp. vanilla
  • 1 cup semi-sweet chocolate
  • 1 cup heavy cream


Sift together the flour, sugar, baking soda, baking powder and cocoa. Mix together the vinegar, eggs, milk vegetable oil and vanilla, and add to the dry ingredients. Pour the batter into well-greased bundt pan, and bake in preheated 350 degree oven for approximately one hour.

When cool, invert the cake, cut off the top, cut out tunnel in bottom half of the cake and fill with whipped cream. Replace top and frost with ganache.

For the Ganache, melt chocolate and heavy cream together in heavy-bottomed pan over low heat. Cool to room temperature.