Devil’s Food Cake

Devil's Food Cake

This recipe is from Martha Stewart. Tastes great and the frosting is divine.I have made this cake twice. It tastes delicious. Baking a cake from scratch is time-consuming, but it is worth it.

I start by preparing the frosting. Because the frosting has to be refrigerated before using it.

Ingredients for Chocolate frosting:

Makes 3 cups of frosting.

  • Semi sweet chocolate morsels – 12 ounces
  • Heavy cream – 2 cups
  • Light corn syrup – 1/2 tsp

Method:

  • Put the chocolate and heavy cream together in a saucepan.
  • Cook on medium heat for 11 minutes or until it thickens, stirring continuously.(until it steams)
  • Remove from heat and stir in the corn syrup.
  • Transfer the mixture to a metal bowl and refrigerate.
  • Stir every 20 minutes and refrigerate until the frosting reaches the spreadable consistency.
  • Use immediately.

Ingredients for Devil’s Chocolate Cake:

Makes two 9 inch layered cake or three 8 inch layered cake.

  • Unsalted Butter – 1 cup + 1/2 cup, softened.Plus more for the pan.
  • Unsweetened Dutch process cocoa powder – 3/4 cup, plus more for the pan.
  • Boiling water – 1/2 cup
  • Sifted cake flour – 3 cups
  • Baking soda – 1 tsp
  • Salt – 1/2 tsp
  • Sugar – 2 cups+1/4 cup
  • Large eggs – 4 , lightly beaten
  • Vanilla extract – 1 Tbsp
  • Milk – 1 cup, I used skim milk

Method:

  • Preheat oven to 350 F.
  • Butter three 8 inch or two 9 inch cake pans.
  • Line bottom of pans with parchment paper.
  • Butter the parchment paper and dust the pans with cocoa powder.
  • Tap out the excess cocoa powder. Set it aside.
  • Sift cocoa powder and add boiling water to it.
  • Whisk until well combined and let it cool.
  • Sift cake flour, baking soda and salt together in a large bowl.Set it aside.
  • Put the butter into the bowl of an electric mixer.
  • Mix on low-speed until creamy.
  • Add sugar to it and mix until  it turns pale and fluffy for 3 minutes.
  • Add eggs little my little, mixing between each addition.
  • Mix until well combined.
  • Mix in the vanilla extract.
  • Whisk milk into the cocoa mixture.
  • Add the flour and cocoa mixture in three batches to the butter mixture.Mixing between each addition.
  • Divide batter among the prepared baking pans.
  • Bake for 40 minutes, rotating the pan in between.
  • The cake is ready when a cake tester or tooth pick inserted in the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 15 minutes.
  • Turn out cake on the wire rack and let it cool completely.
  • Cut the top of the cakes with a serrated knife.
  • Spread frosting between the cakes and stack them up.
  • Cover it with frosting and decorate the cake as desired.

Devil's Food Cake 1

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