Sopro Devil’s Harvest Recipe
Make Sopro Devil’s Harvest Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Devil’s Harvest Topping
Method
Base Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt.
- 3
- 4
Combine Mixtures
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- 5
Bake the Base
Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Devil’s Harvest Topping
- 6
Prepare the Ganache
In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the semi-sweet chocolate chips. Stir until smooth.
- 7
Add Cocoa and Sugar
Stir in the unsweetened cocoa powder and powdered sugar until well mixed and smooth.
- 8
Incorporate Cinnamon and Nuts
Add ground cinnamon and chopped pecans or walnuts to the ganache, stirring to combine.
- 9
Top the Base
Once the base has cooled, pour the ganache topping evenly over the baked base. Spread it out with a spatula if needed.
- 10
Chill
Refrigerate the dessert for at least 1 hour to allow the topping to set before slicing.
