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October 07, 2011

Devil's Food Cake



I really enjoy baking.  I try a lot of different chocolate cake recipes, trying to find the perfect one for birthdays.  It must be chocolatey, moist, but firm enough for shaping for the children's birthday cakes.  This recipe was the one I used for the dinosaur cake.  It was delicious!

Ingredients:

2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 cups plus 2 tablespoons sugar
3/4 cup non-alkalized (not Dutch-processed) cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

Directions:

1.  Set a rack in the middle of the oven and preheat to 350 degrees F (180C).  Lightly oil and flour two 9-inch round cake pans and line the bottoms with a circle of parchment paper.

2.  In a medium sized bowl whisk or sift together the flour, baking soda, baking powder and salt.  Set aside.

3.  Combine the water and milk in a saucepan and bring just to a boil.  Remove from the heat.

4.  In a large bowl, beat the butter until smooth (approximately 2 minutes).  Increase the mixer speed to medium high and slowly add the sugar.  Continue beating until light and smooth (approximately 4 minutes).  Turn the mixer off and scrape down the sides of the bowl with a spatula.  Add the cocoa powder and vanilla and beat for another minute.  Add the eggs, one at a time, beating for 1 minute between each addition.  Scrape down the sides of the bowl.  

5.  With the mixer at low speed, add the flour mixture to the butter and egg mixture, about a 1/4 cup at a time.  Carefully pour the hot liquid into the batter.  Scrape down the sides of the bowl with the spatula and combine the batter until smooth.  Divide the batter equally between the prepared pans.  

6.  Put the pans on the middle rack in the oven.  Bake approximately 30 to 35 minutes.  The cakes will be done when they begin to pull away from the sides of the pans and the centre springs back when lightly touched.  

7.  Cool the cakes, in the pans, on a rack for 10 minutes.  Turn the cake layers out of the pans and cool on the rack.  

8.  Make your favourite icing / buttercream.  Assemble the cake and enjoy eating!!     

This cake should be stored under a cake dome, at room temperature, for up to two days.  If you plan on using the cake later, wrap the cake well and freeze for up to two months.  

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