May 19 - National Devil's Food Cake Day Devil's Food Cake
Devil's Food Cake
1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon vanilla
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Chocolate Glaze:
3/4 cup heavy cream
8 ounces finely chopped bittersweet chocolate
2 tablespoons light corn syrup
Creamy Butter Icing:
1/2 pound unsalted butter, room temperature
3 cups confectioners' sugar, sifted twice
1 teaspoon pure vanilla extract
1 1/2 tablespoons lemon juice
1 1/2 tablespoons milk
Creamy Chocolate Icing:
3 ounces bittersweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1/2 pound unsalted butter, room temperature
3 cups confectioners' sugar, sifted twice
1 teaspoon pure vanilla extract
3 tablespoons milk
Preheat oven to 350 degrees F. Grease 3 (9-inch) round cake pans and line
each bottom with a round of waxed paper. Grease paper and dust pans with flour,
knocking out excess flour.
In a bowl, whisk the boiling water into cocoa until smooth and whisk in
milk and vanilla.
In a large bowl with an electric mixer beat together butter and sugars
until light and fluffy, about 2 to 3 minutes, and beat in eggs, 1 at a time,
beating well after each addition.
Into another bowl or on parchment paper, sift together flour, baking
soda, and salt and add to egg mixture in batches alternately with cocoa
mixture, beginning and ending with flour mixture, and beating well after each
addition.
Divide batter among pans, smoothing tops, and bake in upper and lower
thirds of oven, switching position of pans halfway through baking, 20 to 25
minutes, or until a tester comes out clean and layers begin to pull away from
sides of pans.
Cool layers in pans on racks 10 minutes and turn out onto racks to cool
completely. Cake layers may be made ahead and kept, wrapped well in plastic
wrap, at room temperature 2 days or frozen 1 week.
Chocolate Glaze:
In a small saucepan, heat cream to a simmer. Pour simmering cream over
chopped chocolate. Stir in corn syrup and stir until smooth.
Creamy Butter Icing:
In a large mixing bowl fitted with a paddle attachment, beat butter on
medium high speed for 4 to 5 minutes, scraping down sides of the bowl
occasionally until very creamy.
Add two cups of sifted confectioners' sugar and beat on medium high speed
to incorporate thoroughly, scraping down sides occasionally.
Add remaining confectioners' sugar and mix until all of the sugar is
completely incorporated.
Add vanilla extract, lemon juice, and milk and beat for an additional 3
to 4 minutes. The frosting should be very creamy.
Cover tightly with plastic wrap until ready to use. If preparing the
frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not
refrigerate. When ready to use, beat the frosting again adding additional milk
or lemon juice until the frosting reaches the desired consistency.
Creamy Chocolate Icing:
In a microwave-safe bowl, combine chocolates. Heat in microwave at medium
heat at 30-second intervals, stirring in between, until chocolate is melted.
Set aside to cool.
In a large mixing bowl fitted with a paddle attachment, beat butter on
medium high speed for 4 to 5 minutes, scraping down sides of the bowl
occasionally, until very creamy.
Add the cooled chocolate mixture to the butter and beat until thoroughly
incorporated.
Add two cups of sifted confectioners' sugar and beat on medium high speed
to incorporate thoroughly, scraping down sides occasionally.
Add remaining confectioners' sugar and mix until all of the sugar is
completely incorporated.
Add vanilla extract and milk and beat for an additional 3 to 4 minutes.
The frosting should be very creamy.
Cover tightly with plastic wrap until ready to use. If preparing the
frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not
refrigerate. When ready to use, beat the frosting again adding additional milk
or lemon juice until the frosting reaches the desired consistency.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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