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1
Position a rack in the center of the oven and preheat to 350 degrees (175 C.).
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2
Butter the bottom and sides of a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper.
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3
Lightly dust the sides of the pan with flour and tap out the excess.
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4
In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder.
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5
Using the paddle attachment, blend the dry ingredients on low speed, until combined.
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6
Add the butter, one tbsp at a time and continue to mix until the mixture resembles coarse meal.
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7
At medium speed, beat in the water, scraping down the side of the bowl as necessary.
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8
Continue to beat the batter at medium speed for 2 minutes.
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9
Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition.
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10
Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
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11
Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
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12
Run the tip of a knife around the edges of the pan.
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13
Invert the cake onto a wire rack.
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14
Carefully peel off the paper and cool the cake completely.
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15
In a small cup, stir the espresso powder into the hot water until dissolved; set aside.
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16
Place the chocolate in a medium bowl: set aside.
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17
In a small, heavy saucepan, combine the heavy cream and espresso mixture.
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18
Bring to a gentle boil.
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19
Remove from heat and pour the mixture over the chocolate.
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20
Allow the mixture to stand for 1 minute to melt the chocolate.
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21
Gently whisk until smooth.
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22
Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
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23
Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds.
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24
Do not overbeat the ganache or it will become grainy.
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25
Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake.
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26
Place the molds on a baking sheet and place a cake round in the bottom of each mold.
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27
Fill a pastry bag fitted with a large plain tip with the whipped ganache.
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28
Pipe the ganache on top of each round, filling each mold to the top.
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29
With a small, offset metal spatula, scrape the top of each mold to the level the ganache.
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30
Place the sheet of molds in the freezer for 2 hours.
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31
Place the chocolate in a medium bowl.
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32
In a small saucepan, bring the cream and corn syrup to a gentle boil.
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33
Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate.
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34
Gently whisk until smooth.
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35
Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
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36
In a medium saucepan, stir together the cocoa, espresso powder and sugar.
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37
Slowly whisk in the milk and cream.
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38
Stir in the corn syrup.
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39
Cook over medium heat, stirring constantly until the sugar is completely dissolved.
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40
Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
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41
Remove the pan from the heat and add the chocolate.
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42
Let the mixture stand for 30 seconds to melt the chocolate; whisk until smooth.
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43
Stir in the butter and vanilla.
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44
Remove the molds from the freezer.
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45
Gently heat the side of each mold using a portable hair dryer or a hot, damp towel.
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46
Carefully slide off each mold.
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47
Place the cakes on a wire rack set over a baking sheet.
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48
Place the baking sheet in the freezer for 15 minutes.
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49
Remove the plastic wrap from the glaze and gently whisk until smooth.
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50
Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
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51
Place a spoonful of chocolate espresso fudge sauce on a dessert plate.
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52
Place a cake on top of the sauce; garnish with a candied violet, if desired.
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53
Repeat with the remaining cakes.
