Devil’s Food Cake

Frosting – Ingredients

  • 15 oz semisweet chocolate
  • 1 1/2 cups heavy cream

Cake – Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 12 tbsp unsalted butter, at room temperature, plus more for pans
  • 2 cups plus 2 tbsp sugar
  • 3/4 cup non-alkalized cocoa powder (not Dutch-processed)
  • 2 tsp pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/4 cups water
  • 3/4 cup milk
  • raspberries, for garnish

Directions

  1. For frosting: Place chocolate in a large heatproof bowl.
  2. Bring cream to a boil in a small saucepan and immediately pour over chocolate.
  3. Set aside until chocolate softens, about 4 minutes and then stir until smooth.
  4. Cover surface of frosting with plastic wrap and let sit until room temperature, about 2 hours.
  5. For cake: Preheat oven to 350 degrees and lightly butter 2 9-inch round cake pans; line bottoms with parchment paper.
  6. Whisk flour, baking soda, baking powder and salt together in a medium bowl and set aside.
  7. Using a mixer, beat butter at medium speed until smooth.
  8. Increase speed to medium-high and gradually add sugar.
  9. Beat until light and smooth, about 4 minutes and scrape down bowl sides as needed.
  10. Add cocoa and vanilla, and beat at medium speed for 1 minute.
  11. Reduce speed to medium-low and add eggs one at a time, beating for 1 minute between each addition.
  12. Bring the water and milk to a boil in a saucepan and remove from heat.
  13. Beat flour mixture into batter 1/4 cup at a time using  mixer set at low speed.
  14. Carefully pour hot milk mixture into batter and stir using rubber spatula until smooth.
  15. Evenly divide batter among prepared pans and lightly tap on counter to distribute batter.
  16. Bake on middle rack in oven until cakes begin to pull away from pan sides and center springs back when touched lightly, about 30 to 35 minutes.
  17. Cool cakes in pans on a rack for 10 minutes; then release from pans and cool completely on rack.
  18. Ice cake, spreading 1/3 cup frosting between layers and remainder over top and sides.
  19. Garnish with raspberries.

Courtesy of Food Network 2011 Calendar

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