If you’ve been searching for a nostalgic treat that brings back childhood memories, look no further than homemade Devil Dogs. These delightful chocolate cake sandwiches filled with creamy Ermine buttercream are a perfect combination of soft, fluffy cake and rich, smooth filling. Here’s how you can make them at home.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon instant espresso powder (optional)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk, room temperature
For the Ermine Butter Cream Filling:
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 teaspoon vanilla extract
Directions:
Preparing the Cake:
- Preheat the Oven: Heat your oven to 425°F (220°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, instant espresso powder (if using), and salt. Set aside.
- Cream Butter and Sugar: In another bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the egg and vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients and milk to the butter mixture, alternating between the dry ingredients and milk, starting and ending with the dry ingredients.
- Pipe the Batter: Spoon the batter into a zippered plastic bag, snip off a 1/2-inch corner, and pipe 3-inch logs onto the prepared baking sheets.
- Bake: Bake for 8 minutes or until the cakes are set. Allow them to cool on wire racks.
Preparing the Ermine Butter Cream Filling:
- Cook the Flour Mixture: In a saucepan over medium-low heat, whisk together the flour, milk, and salt until smooth. Cook until the mixture forms a thick paste. Remove from heat and cool slightly.
- Beat in Sugar: Once the paste has cooled slightly, beat in the powdered sugar until smooth.
- Cream Butter and Shortening: In another bowl, cream together the butter and shortening. Add the vanilla extract and the cooled flour mixture. Beat until the filling is light and fluffy.
Assembling the Devil Dogs:
- Spread the Filling: Spread a generous amount of the Ermine butter cream filling on the flat side of half the cakes.
- Top with Remaining Cakes: Top with the remaining cakes to form sandwiches.
Additional Information:
- Prep Time: 20 minutes
- Cooking Time: 8 minutes
- Total Time: 28 minutes
- Calories: Approximately 300 kcal per serving
- Servings: 12 servings
Enjoy Your Homemade Devil Dogs!
These homemade Devil Dogs are sure to be a hit with family and friends. The combination of rich chocolate cake and smooth, creamy filling is irresistible. Perfect for parties, gatherings, or just a special treat, these Devil Dogs will surely become a favorite in your baking repertoire. Enjoy baking and indulging in these delightful treats!
Homemade Devil Dogs
- Total Time: 8 minutes
Description
Homemade Devil Dogs offer a divine fusion of rich chocolate and creamy buttercream, all wrapped up in a nostalgic, indulgent treat. Perfect for an afternoon snack or a special dessert, these little delights promise to transport your taste buds to a world of comforting flavors and textures.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon instant espresso powder (optional)
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup milk, room temperature
Ermine Butter Cream Filling:
1/2 cup all-purpose flour
1/2 cup milk
1/4 teaspoon salt
1 cup powdered sugar
1/2 cup unsalted butter
1/2 cup shortening
1 teaspoon vanilla extract
Instructions
Heat oven to 425°F. Line baking sheets with parchment paper.
In a large bowl, sift together flour, cocoa powder, baking soda, espresso powder, and salt; set aside.
In another bowl, cream butter and sugar until fluffy, about 5 minutes. Beat in egg and vanilla. Alternately add dry ingredients and milk, starting and ending with dry ingredients.
Spoon batter into a zippered plastic bag, snip off a 1/2-inch corner, and pipe into 3-inch logs on prepared sheets.
Bake for 8 minutes or until set. Cool on racks.
For the filling: In a saucepan over medium-low, whisk flour, milk, and salt until smooth. Cook until it forms a thick paste. Cool slightly before beating in powdered sugar until smooth.
In another bowl, cream butter and shortening, add vanilla, and the cooled flour mixture. Beat until light and fluffy.
Assemble by spreading filling on flat sides of half the cakes and topping with the remaining cakes.
- Cook Time: 8 minutes