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Matt Voskuil

Matt Voskuil
Executive Chef

Ghirardelli® Chocolate Gel with Devil’s Food Cake, Toasted Hazelnut, Strawberry & Coconut Sorbet

Recipe courtesy of Matt Voskuil
Sponsor: Ghirardelli

Servings: 24


Chocolate Gel:

  • ¼ Tbsp kappa carrageenan
  • 16 oz Ghirardelli® 72% Cacao Dark Chocolate Chips
  • 31 oz heavy cream
  • 1 ¾ c granulated sugar

Devil’s Food Cake:

  • 2 c all-purpose flour
  • ¾ c Ghirardelli® Midnight Cocoa Powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 c sugar
  • 1 c canola oil
  • 1 c brewed coffee
  • 1 c whole milk
  • 2 large eggs
  • 1 tsp vanilla extract


  • Hazelnuts, toasted and chopped
  • Strawberries, cut in brunoise
  • Coconut sorbet


Chocolate Gel:

  1. Place 30 oz of cold water in a bowl. Using an immersion blender, slowly sprinkle in the carrageenan. Continue mixing until the carrageenan is completely dissolved. Set aside.
  2. Melt the chocolate chips over a double boiler.
  3. Place the cream and sugar in a saucepan. Bring the cream to a simmer. Pour it into the melted chocolate and whisk until combined.
  4. Return the mixture to the saucepan and whisk in the carrageenan mixture. Bring it to a boil, whisking constantly. Reduce the heat to a simmer and whisk for 2 minutes more. Remove from the heat and pour into serving dishes. Cool completely.

Devil’s Food Cake:

  1. Combine the flour, cocoa powder, salt, baking powder, baking soda and sugar in a bowl. Form a well in the center of the ingredients.
  2. Whisk together the oil, coffee, milk, eggs and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and fold them together to make the batter.
  4. Grease and flour a baking pan that allows for a 5 oz portion size, plus room for plating the remaining components. Pour the batter into the pan and bake in a 350°F oven until a toothpick inserted into the center comes out dry.
  5. Let the cake cool and break into ¾ inch pieces.


  1. For each serving garnish a portion of Chocolate Gel with some of the Devil’s Food Cake pieces, chopped hazelnuts, strawberry brunoise and a quenelle of coconut sorbet.

Chef Notes

Micro greens, such as bull’s blood beets or red-veined sorrel, are a nice garnish, too.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley


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