Devil's Own Zulu Cake

Prep Time: 1½ Hours
Yields: 8 Servings


If the devil came down to Zulu, he’d pass a good time at the parade, then spear him one of these cakes. This is a rich, dark Devil’s Food cake with an oh-so-sinful secret!

Ingredients for Cake:

  • ½ cup amarettini cookies
  • 1 cup sugar
  • ¾ cup light brown sugar, firmly packed
  • ¼ pound butter, softened
  • 3 ounces unsweetened chocolate, melted
  • 3 eggs, beaten
  • ¼ cup Amaretto liqueur
  • 1 tsp pure vanilla extract
  • 1½ cups cake flour, sifted
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 cup milk
  • Chocolate Sauce (see recipe below)
  • ½ cup chopped pecans for garnish
  • ½ cup shredded coconut for garnish

Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Refrigerate 5 minutes or until chilled. In a food processor, pulse cookies until finely ground. Set aside. In a large bowl, cream sugars and butter. Add melted chocolate. In a small mixing bowl, combine eggs, Amaretto and vanilla until well blended. Gradually add egg mixture to chocolate mixture. Once combined, whisk until light and fluffy. Sift together cake flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Fold in cookies. Pour mixture into prepared pan. Bake 30–35 minutes or until cake springs back when touched. Cool in pan 15 minutes. Transfer cake to platter. Top with Chocolate Sauce, pecans and coconut. NOTE: If desired, sprinkle decorating sugars in Mardi Gras colors (purple, green and gold) over cake.

Ingredients for Chocolate Sauce:

  • 1 pound dark chocolate
  • 1 cup Amaretto liqueur (optional)
  • 6 ounces butter

Chop chocolate into small pieces. Place chocolate and Amaretto in a double boiler over low heat. Melt 2–5 minutes or until chocolate is smooth, stirring constantly. Remove from heat and add butter. Stir until butter is melted and well combined. Set bowl of double boiler in a bowl of ice water ands stir sauce until cool.


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