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1
Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize.
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2
Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute.
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3
Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface.
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4
Cool immediately in refrigerator.
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5
Preheat oven to 360 degrees F.
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6
In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage.
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7
Whisk in the vanilla extract and mayonnaise.
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8
Add the dry ingredients alternating with the water.
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9
Mix only until combined.
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10
Do not over mix.
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11
Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
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12
The cake is ready when it springs back when touched.
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13
When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds.
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14
Make the depth of the cake approximately 1/2 the depth of your molds.
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15
Heat your oven to 200 degrees F.
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16
Brush petals in egg whites, remove excess white and dredge in granulated sugar.
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17
Place petals on a sheet tray and insert into the oven.
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18
Turn the oven off and allow them to crisp but not color.
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19
Break into pieces reserving the best looking ones for garnish.
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20
Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.
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21
A viewer, who may not be a professional cook, provided this recipe.
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22
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
