I have a recipe uses a devil’s food cake mix, a whipped-cream filling, and is frosted with what my family refers to as ‘poured brownie frosting’ - where you heat milk, butter, and sugar and then stir in chocolate chips. I haven’t made this in probably a year or more, and have three recipe conversion goals:
1) I would like to convert away from the “cake mix” after-taste,
2) I would like to make this into a roll instead of a layer cake,
3) the frosting always seems too sugary to me - not necessarily too sweet, but too grainy.
For the cake, I’ve been reviewing the sponge cake recipes in TCB and am wondering which is closest to taste like Devil’s Food Cake - Genoise au Chocolat, Moist Chocolate Genoise, Fudgy Genoise Jeffrey, or Chocolate Cloud Roll. I think that the Fudgy Genoise sounds the most similar to devil’s food, but I’m worried about baking it in a roll. Does anyone have any experience making any of these as a roll vs. a layer cake? Since Rose uses the Chocolate Cloud Roll in her Christmas Log, I’m pretty sure it will work; just wondering about the other recipes.
For the frosting, I’m debating between a ganache and (cooled) hot fudge sauce. I’m worried that since the original frosting recipe is pretty sweet, a ganache won’t be right. On the other hand, I’m worried that hot fudge sauce won’t set up, and would remain sticky. I would appreciate ideas.
I should probably add that I’m not a dark chocolate fan, so it needs to be sweeter than that.