Devil's Food Cake

Devil's Food Cake
Devil's Food Cake

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

3

Layers

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

3

servings

Ingredients

  • 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 tsp baking soda

  • 1/2 tsp salt

  • Chocolate Glaze:

  • 3/4 cup heavy cream

  • 8 oz finely chopped bittersweet chocolate

  • 2 tbsp light corn syrup

  • In a small sauce pan, heat cream to a simmer. Pour simmering cream over chopped chocolate. Stir in corn syrup and stir until smooth.

  • Creamy Butter Icing

  • 1/2 lb unsalted butter, room temperature

  • 3 cups confectioner's sugar, sifted twice

  • 1 tsp pure vanilla extract

  • 1 1/2 tbsp lemon juice

  • 1 1/2 tbsp milk

  • Creamy Chocolate Icing:

  • 3 oz bittersweet chocolate, chopped

  • 1 1/2 oz unsweetened chocolate, chopped

  • 1/2 lb unsalted butter, room temperature

  • 3 cups confectioners' sugar, sifted twice

  • 1 tsp pure vanilla extract

  • 3 tbsp milk

Directions

Preheat oven to 350 degrees F. Grease 3 (9") 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 alternatively 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 way from sides of pan. Cool layers in pans on racks for 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. 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 for 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 additional milk or lemon juice until the frosting reaches the desired consistency.

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