Homemade Devil Dogs Recipe

 

If you've never seen a Devil Dog, imagine that as a hot dog–shaped whoopie pie, with two layers of soft chocolate cake sandwiched between two layers of fluffy whipped filling. To be honest, the filling may be anything from your preferred vanilla frosting to Homemade Cool Whip or even a batch of Cherry Pit Whipped Cream.

 

Ingredients:

3 ounces coffee or black tea (1/3 cup plus 1 tablespoon hot)

3 ounces dark chocolate (2/3 cup), finely chopped

1 ounce cocoa powder (shy 1/3 cup )

5 ounces unsalted butter (10 tablespoons)

4 ounces light brown sugar (1/2 cup)

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 large egg, straight from the fridge

6 1/2 ounces all-purpose flour (1 1/3 cups)

Roughly 9 ounces Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite frosting (1 3/4 cups)

 

Preheat the oven to 350°F and line two aluminum half sheet pans with parchment paper, trimming as required to ensure a completely flat surface. In a medium mixing cup, combine hot coffee or tea, minced chocolate, and cocoa, and whisk until smooth. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, brown sugar, baking powder, vanilla, and salt and blend on low speed to moisten. Increase the speed to medium and continue to cream until the mixture is smooth and light, around 5 minutes, pausing halfway to scrape the bowl and beater with a flexible spatula. When mixing, apply the egg and begin to beat until smooth. Reduce the speed to low and add 1/3 of the flour, then 1/3 of the chocolate paste. 

 

Alter between the two to create a chocolaty batter. Fold once or twice from the bottom up to ensure no flour or butter streaks exist. Half of the batter should be placed in a pastry bag fitted with a 5/8- or 1/2-inch round top. Dab a little batter under each corner of the parchment, then firmly press it to the sheet pans. Pipe 15 2 3/4-inch by 1-inch "buns" onto each sheet pan, refilling the bag as desired. Bake for 8 minutes, or until the "buns" are puffy and firm. Place the parchment on the counter and leave to cool until no sign of warmth remains. Switch to an airtight container with a sheet of wax paper in each layer and store at room temperature for up to 24 hours.

 

To finish, fill a pastry bag fitted with a 5/8- or 1/2-inch circular tip with Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite whipped frosting. Half of the "buns" should be turned upside down, and 1 tablespoon of filling should be piped down the middle of each. Top with the remaining "buns" and gently press to hold. Refrigerate in an airtight jar for up to 6 hours before serving.