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JUDY FISHMAN'S DEVIL'S FOOD CAKE

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Ingredients

  • 4 oz. butter, softened
  • 1 lb. dark brown sugar
  • 4 oz. unsweetened chocolate, melted
  • 3 eggs
  • 1/2 cup sour cream
  • 2 tsp. baking soda
  • 1 cup boiling water
  • 1 1/4 cup sifted cake flour
  • pinch of kosher salt
  • 1 tsp. vanilla
  • FROSTING
  • 1 pound butter, softened
  • 1 cup + 2 tbs. 10X sugar
  • 3/4 cup unsweetened cocoa powder
  • 18 oz. semi-sweet or bitter-sweet chocolate, melted
  • pinch of kosher salt
  • 1 tsp. vanilla

Details

Preparation

Step 1

Preheat oven to 350 degrees. Grease 2 nine inch round pans and line bottoms with parchment paper. Place butter and brown sugar in mixer. Cream at medium speed for 5 to 9 minutes. Add chocolate until fully incorporated. Scrape sides of bowl often.

In another bowl, stir sour cream, soda, and boiling water until smooth. Alternate sour cream and flour mixtures until mixed well. Add salt and vanilla.

Divide batter into pans. Bake 20 - 25 minutes. Cool cakes on rack for 30 minutes or more before turning out. Frost when cool.

FROSTING

Cream butter. Sift 10X sugar with cocoa and add to butter. Beat at medium speed until mixed. Add chocolate, salt and vanilla. Don't over-beat.

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