Why It Works
- Melted chocolate makes the batter thick and easy to pipe without requiring extra flour, keeping its flavor bold and rich.
- Dutch processed cocoa powder has just the right color and pH to mimic the original.
- Filling the "buns" at the last minute prevents the cake from turning to mush.
If you've never had a Devil Dog, just think of it as a hot dog–shaped whoopie pie—two layers of soft chocolate cake sandwiching a creamy whipped filling. Honestly, that filling can be just about anything, from your favorite vanilla frosting to Homemade Cool Whip or even a batch of Cherry Pit Whipped Cream.
- 3 ounces coffee or black tea (1/3 cup plus 1 tablespoon; 85g), hot
- 3 ounces 72% dark chocolate (2/3 cup; 85g), finely chopped
- 1 ounce Dutch process cocoa powder (shy 1/3 cup; 30g)
- 5 ounces unsalted butter (10 tablespoons; 140g), about 70°F
- 4 ounces light brown sugar (1/2 cup; 115g)
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5ml) vanilla extract
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1 large egg, straight from the fridge
- 6 1/2 ounces all-purpose flour (1 1/3 cups; 185g) (see note)
- To Finish:
- Roughly 9 ounces Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite frosting (1 3/4 cups; 255g)
Preheat oven to 350°F and line 2 aluminum half sheet pans with parchment, trimming as needed so it lies perfectly flat. Whisk hot coffee or tea with chopped chocolate and cocoa in a medium bowl until smooth. Combine butter, brown sugar, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to moisten. Increase to medium and cream until fluffy and light, about 5 minutes, pausing at the halfway point to scrape bowl and beater with a flexible spatula. While still mixing, add egg and continue beating until smooth. Reduce speed to low and add 1/3 of flour, followed by 1/3 of the chocolate paste. Alternate between the two, forming a chocolaty batter. Fold once or twice from the bottom up to ensure no streaks of flour or butter remain. Transfer half of batter to a pastry bag fitted with a 5/8- or 1/2-inch round tip.
Dab a little batter under each corner of parchment, then press firmly to secure it to sheet pans. Pipe about fifteen 2 3/4-inch by 1-inch "buns" onto each sheet pan, refilling the bag when needed. Bake until "buns" are puffy and firm, about 8 minutes. Slide parchment onto the counter and cool until no trace of warmth remains. Use immediately or transfer to an airtight container with a sheet of wax paper between each layer; store at room temperature up to 24 hours.
To Finish: Transfer Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite whipped frosting to a pastry bag fitted with a 5/8- or 1/2-inch round tip. Flip half the "buns" upside down and pipe about 1 tablespoon of filling down the center of each. Top with remaining "buns" and press gently to secure. Enjoy immediately, or refrigerate in an airtight container up to 6 hours.
2 aluminum half sheet pans; stand mixer; 2 disposable pastry bags, fitted with a 5/8- or 1/2-inch round tip
This recipe was tested with bleached all-purpose flour from both Pillsbury and Gold Medal, which use red and white wheat to create a tender, low-protein blend. Flours that use 100% red wheat will create a stiffer batter and less tender cake.