Finally, here it is!
See? I wasn’t kidding when I said that I had something spectacular in store for you! This Wicked Windmill Chocolate Cake has got to be one of the most decadent looking chocolate cakes I’ve ever laid eyes on. Well, that I’d made myself, anyway…
Not only does it look good, it’s also every bit as pleasing to the taste buds as it is easy on the eye! And, while it will have you spend quite a chunk of time in the kitchen, it’s also a great deal of fun to make.
When I started envisioning this beauty, I wanted to create a chocolate cake that would be giving any chocolate lover out there serious nocturnal emissions (better known as wet dreams)… Something that would make them drool all over their own brains for days and weeks on end… Or, wait! Maybe I actually wanted to do that to myself? Because seriously, who doesn’t like to drool over pictures of perfectly dreamy chocolate cake and fantasize at the perspective of eventually sinking their teeth into said cake?
I’m telling you, if there was one dessert in this world that could actually cause “death by chocolate”, this would be it right here!
You’re looking at three layers of the moistest, tastiest Devil’s Food Chocolate Cake, generously covered in the fudgiest Chocolate Fudge Frosting ever, garnished with a liberal amount of totally adorable mini-chocolate chips, and topped with layer upon layer of cascading ripples of smooth and silky dark chocolate ganache.
And as if all this wasn’t enough, the cake then gets topped off with thick triangles of satiny, melt-in-your-mouth dark chocolate, carefully positioned to mimic the blades of a windmill; hence the name: Wicked Windmill Chocolate Cake!

  • 1- Devil's Food Cake Recipe
  • 1- Chocolate Fudge Frosting Recipe
  • 2 cups ( 360g | 12.7oz) mini-chocolate chips
  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 3/4 cup (180ml) heavy cream
  • 1/4 cup (60g | 2.1oz) butter, softened
  • 2 cups (300g | 10.6oz) finely chopped semi-sweet chocolate
  • 1 tbsp peanut oil
  1. Make the Devil's Food Cake and Chocolate Fudge Frosting following the instructions in the posts.
  2. Place one of the cakes flat side up on a piece of cardboard that's exactly the same size as the cake. While this precaution isn't absolutely mandatory, it will greatly help support your cake later when you need to hold it in one hand to cover the sides in chocolate chips.
  3. Using an offset spatula cover that cake with a generous layer of frosting, then repeat with the remaining two layers. Crumb coat the entire cake with a thin layer of icing, making certain that you completely fill the cracks between the layers as you go.
  4. Then, go back and cover your entire cake with a fairly generous amount of frosting, smoothing the sides and top as best you can.
  5. Now to cover the side of the cake with mini-chocolate chips: hold the cake in your non-working hand and, with your other hand, press the mini-chocolate chips against the cake. Work over a large bowl to catch the chocolate chips that won't adhere to the cake.
  6. Place the cake in the refrigerator to chill for at least 1 hour.
  7. Meanwhile, make the windmill blades: place the chocolate and peanut oil in the microwave, and melt it in 30 second bouts, stirring well between each round, until completely melted. Don't allow the chocolate to become hot.
  8. Line a small baking dish or sheet of roughly 7" x 9" with plastic film, trying to keep wrinkles at a minimum; pour the melted chocolate in the pan and delicately tilt it from side to side and give it a little shake to spread the chocolate in an even layer at the bottom of the pan. Place in the refrigerator until the chocolate is completely set, about 30 minutes. You will know that the chocolate is ready when the top is no longer shiny.
  9. Once set, lift the chocolate plate from the pan; remove the plastic film and place it on a cutting board. With a sharp chef knife, cut it into a 6" x 8" rectangle, and then cut this rectangle into six 2" x 4" smaller rectangles. Now cut each individual rectangle into 2 identical right triangles. You should now have 12 chocolate triangles. Send them to the freezer for at least 15 minutes.
  10. Now, make the chocolate ganache: In a mixing bowl, combine the chopped chocolate, heavy cream and butter and place that in the microwave for 1 minute. Allow to rest for 1 full minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left after that, repeat the process but for 30 seconds this time, and continue doing that until the chocolate is completely melted and the ganache is fully combined without feeling hot to the touch.
  11. Take your cake out of the fridge and pour about 1/4 of the ganache over the top. Spread it delicately all the way to the edge, pushing it slightly past the edge to create little drizzle down the sides of the cake. Repeat the process with the rest of the ganache, using about the same amount each time. You should need to make 4 to 5 passes total. Send the cake to the fridge until the ganache is set, about 15 minutes.
  12. Equip a 16-inch pastry bag with a large French star tip (I used an Ateco #868) and fill it with chocolate frosting. Pipe 12 large rosettes around the top of the cake and then carefully position a triangle of chocolate between each rosette, right angle facing out, to mimic the blades of a windmill. Trim the little pointy end of the triangles if you have to.
  13. Pipe a final rosette in the center of the cake and garnish with a handful of mini-chocolate chips, if desired.
  14. Store in the refrigerator for up to 10 days.
  15. Serve at room temperature (take the cake out of the fridge 2 to 4 hours prior to serving)
You can find complete recipes of this WICKED WINDMILL CHOCOLATE CAKE in eviltwin.kitchen
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