Blog :: Ramblings of a health nut

Forget Love--

Posted on 15 Dec 2013 by maisha (posted in: blogs)

I'd rather fall in chocolate!
You guys, I could give up on chocolate. But I'm not a quitter ;-)

One day at work, I randomly sat myself down at a table with a few lovely ladies: 'Mind if I join?'. They didn't at all. I soon found out that I was the only Dutch person at the table. Morocco, Philippines, Germany, China, Somalia... and then there was me, Holland. The odd one out. But these lovely ladies didn't care, they welcomed me with open arms. Now every lunch we share stories, laughter, and food. Every month we have a potluck lunch and everyone brings something that they like to make. With the diverse backgrounds you can imagine the dishes are never boring: the fluffiest couscous, sticky Chinese dumplings, wonderfully aromatic Somalian rice, German frikadellen, and then there are my vegetarian dishes. Or as the ladies pointed out the very first time: 'Hey, that's not Dutch!'.
Tomorrow we have the last potluck lunch of 2013 and the ladies requested a chocolate cake. Their wish is my command and so today I made Devil's Food Cake with salted white caramel.

Of course I couldn't just bake my famed cake to take to work and not share with E. So I made a cupcake variety for him to taste and share.

The salted white caramel is a bit of a rarity, since I was going for a typical caramel with caramel color and all. But for some reason it turned out white, right after I thought it wouldn't turn out at all. And that was after I explained E, over a bubbling pot of sugar, that candy making is tricky but not caramel. No one can fail a caramel sauce.

Devil's Food Cake (makes two cakes, serves 24+)

Nutritional value per serving (based on 24 servings without caramel):

Nutritional value for the caramel sauce (entire recipe; you will only use half of it for the recipe below):


    *for the cake*
  • 450 g self-raising flour
  • 260 g natural cane sugar
  • 40 g (5 tbsp) unsweetened cocoa powder
  • 200 g Wajang margarine (or any other (vegan) margarine such as Earth Balance)
  • 300 g Becel light margarine
  • 200 g 70% chocolate bar (I used Vivani)
  • 200 mL buttermilk
  • 300 mL good quality espresso (I used Nespresso Vanilio)
    *for the ganache*
  • 100 g 70% chocolate bar
  • 100 mL cream
  • 50 g Wajang margarine
    *for the white caramel (this will make more than you will use, keep it in the fridge and use on bread, in drinks, or other baked goods)*
  • 200 g natural cane sugar
  • 50 mL water
  • 100 mL cream
  • 50 g farm-fresh butter
  • 1/2 tsp salt


  1. The caramel sauce can be made ahead to save time. Place the sugar and water in a pan on low heat and while swirling the pan occasionally (don't stir!), wait until the sugar is dissolved. Turn up the heat a little and simmer gently, swirling regularly, until you have a clear, very dark golden caramel. Remove from heat and quickly stir in the cream and butter. Keep stirring until caramel comes together and is smooth.
  2. For the cake, add the flour, sugar, and cocoa powder in a large mixing bowl and mix until combined.
  3. In a pan on low heat, melt the butter, margarine, and chocolate, with the espresso, until you have a smooth mixture.
  4. Turn on your mixer and add the buttermilk and eggs to the dry ingredients. Once you have a smooth batter, slowly pour in the chocolate mixture and keep mixing until glossy, smooth, and velvety.
  5. Divide half of the batter over two greased 20 cm cake pans, and the other half over 12 cupcake forms.
  6. Bake everything in a preheated oven (150C) until an inserted knife or toothpick comes out clean. The cupcakes will take about 30 minutes, while the cakes will take 40 minutes.
  7. Let everything cool down before proceeding to make the ganache and assembling the cake.
  8. Make the ganache by melting the ingredients together on low heat and stirring until smooth. Let it cool down and thicken a bit so that it is spreadable and not too runny.
  9. Assemble the cake by spreading caramel on top of the first cake, followed by ganache, and then placing the second cake on top. Generously spread ganache on the top, letting it drip over the sides.
  10. Do the same for the cupcakes. Share and enjoy!


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