Monday, August 20, 2012

Devil's Food Cake

I made this cake for a birthday recently and needless to say it was time well spent. The best part of this cake is having it for breakfast the next day :) I prefer to work with recipes that can be prepared a few days ahead so that I am not staying up way past my bedtime on a weeknight after a long day at the office.

This recipe may seem a bit fiddly as the egg  are separated and beaten. Then added to the butter - sugar mixture followed by folding in beaten egg whites. These additional steps take are minor compared to the pay off  - iced chocolate cake for the next few days!

The iced cake keep well and can be made at least 2 days ahead. I kept it  in the pantry which always stays cooler than the rest of the house. An easy way to melt chopped chocolate  ( I prefer to use Ghiradelli)  is to microwave it for 10 seconds, stir and repeat until  chocolate is melted.

Devils' Food Cake
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 large eggs - separated
3/4 cup unsalted butter - at room temperature
 2 cups brown sugar
8 oz semi sweet chocolate - chopped and melted
2 cups whole milk
1 1//2 tsp vanilla extract
 a pinch of espresso powder

Preheat oven to 350 degrees, Grease and line two 9 by 2 round cake pans with parchment paper and set aside.
Using a stand mixer beat three egg yolks until thick and light colored for about 3 minutes (on medium speed) and set aside. Sift flour, salt, baking soda and baking powder.  Cream butter and sugar until light and creamy, pour in beaten egg yolks until well combined. Alternately add melted chocolate, milk and vanilla extract to the creamed butter mixture. Beat egg white separately until light and fluffy  and gently fold into the cake batter.

Divide batter between lined cake pans. Bake for 45 minutes or until cake tester comes clean. Cool for 15 minutes and remove from cake pan . Ice cakes  with chocolate buttercream or ganache once cakes are cooled.

Chocolate Buttercream
1 cup butter - at room temperature
1 tb plus 1 tsp whole milk
6 oz melted semisweet chocolate
1 tsp vanilla extract
1 1/4 cup sifted confectioners' sugar

Beat butter till creamy. Add add melted chocolate and milk, beat till smooth. Pour in vanilla extract and sifted confectioners' sugar and mix till creamy.

Recipe from Magnolia Bakery Cookbook



1 comment:

this single spark said...

This cake makes me want to lick the screen.....