Sunday, January 5, 2014

Devil's Food Layer Cake With Whipped Chocolate Frosting

                                                                            

A Devil's Food Cake is a moist, airy, rich chocolate layer cake. It is considered a counterpart of the White Angel Food Cake. What distinguishes a Devil's Food Cake from other chocolate cakes is:

-The use of just cocoa as opposed to chocolate for the flavor.

-The use of boiling water as the cake's main liquid.

-The use of less eggs than other chocolate cakes.

This cake is moist, dark, mysterious and almost tastes like a brownie. Don't let the name fool you-it tastes heavenly! There is nothing sinister about this cake. And just so you know, I didn't name this cake. If I did, it would probably have ended up with a more subtle name. To atone for my sharing the recipe for this sinfully decadent cake, I will soon post a recipe for an Angel Food Cake. Until then, here's the recipe for the Devil's Food Cake...


Serving Size:  Feeds 10 people sufficiently.


Equipment:

-Electric mixer (hand or stand mixer). You can also use a metal whisk but this will take time, patience and muscle power. Be prepared.

-Large bowl.

-Fine mesh sifter.

-2  9-inch baking pans, buttered, dusted with flour and lined with parchment paper rounds as shown in the picture.

-Cake pedestal or cake decorating turntable.

-Parchment paper (optional)

-Spatula to use while icing your cake.


Ingredients For The Cake:

-1 3/4 cups all-purpose flour.

-1 1/2 teaspoons baking soda.

-1/4 teaspoon salt.

-2 cups granulated sugar.

-1/2 cup unsalted butter (8 tablespoons/ 4 Oz./ 113 grams), at room temperature.

-1 cup boiling water.

-2 1/2 teaspoons instant espresso powder.

-3/4 cup unsweetened, natural cocoa powder (do not use Dutch Processed cocoa powder or Special dark cocoa powder).

-3 large eggs. At room temperature.

-1 teaspoon pure vanilla extract.

-1 1/4 cup buttermilk (also known as sour milk. In Swahili, "Maziwa lala").

                                                                       

             

Ingredients For the Whipped Chocolate Frosting:

-3 3/4 cups confectioner's sugar (powdered/ icing sugar).

-1 cup chilled heavy whipping cream (double cream).

-1 cup unsweetened, natural cocoa powder.

-1/2 cup unsalted butter at room temperature (4 tablespoons).

-1 teaspoon pure vanilla extract

                                                                                  


Instructions For Making the Cake:

-Preheat your oven to 350 degrees Fahrenheit (180 degrees Celcius).

-In a small heatproof bowl, mix together the boiling water, espresso powder and cocoa powder. Whisk until the mixture is smooth. Set aside and allow the mixture to cool completely.

                                                                                        

-In a large bowl, on medium speed, beat together the butter and sugar until the mixture is light and fluffy (about 3 minutes).

-Add the vanilla extract into the bowl with the eggs. Add in the eggs, one at a time; beat in the cooled cocoa/coffee mixture.

                                                                             

-Add in the flour mixture in 3 parts, alternating it with the buttermilk (in this sequence: flour, milk, flour, milk, flour). Start beating in the flour on low so that the flour doesn't cover your face at first. Then increase the speed to medium. Beat just until combined. If you overbeat your batter, your cake will be tough. Stop the mixer and scrape the sides of the bowl to incorporate any flour into the batter.

                                                                                    

-Divide the batter equally between the two prepared baking pans. Lift and drop each baking pan filled with batter on the countertop several times to release any air bubbles from the batter.                                                                                      

-Place the pans in the center rack of the oven (leaving space between them) and bake for 35-40 minutes (check the cakes for doneness at the minimum baking time by inserting a toothpick, dry spaghetti stick or cake tester in the center of the cake. If the cake crumbs come out wet and sticky, your cake is not done. If the crumbs do not come out at all, chances are your cake is overdone. If the crumbs come out moist but not wet and sticky, it's just right). I bake this cake for exactly 35 minutes. It might take your's longer to bake depending on your type of oven.

-Transfer the cakes (while still in the pan) to a cooling rack and allow them to cool for 12-15 minutes. 

                                                                                

-Run a knife or spatula around the edges of the pan to help release the cake from the pan. Invert the pans onto the cooling racks. Gently tap the bottom of the baking pan to help release the cake onto the cooling rack. Once the cake is released, gently peel off the parchment paper. Turn the cakes right side up and allow them to cool completely before icing (about 20 minutes). Meanwhile, prepare the icing.


Instructions For Preparing The Frosting:

-In a bowl, sift together the confectioner's sugar and cocoa powder.

-Add the butter to the bowl and beat the mixture on low speed until light and crumbly.

-Add the vanilla extract  and gradually whip in the heavy whipping cream until the frosting is spreadable.

                                                                            


To Assemble The Cake:

-Spread about 1 tablespoon of the icing on your cake pedestal. If using a cake decorating turntable, spread the tablespoon of icing on a sheet of parchment paper large enough to cover the turntable (this will make it easy for you to transfer your decorated cake onto your pedestal with minimal mess).

                                                                               

-Center one cake layer onto the cake turntable or pedestal, bottom side up.

                                                                                    

-Using an offset spatula, spread the top of the bottom layer with about 1/2 cup of the frosting. Spread the frosting evenly on the bottom layer.

                                                                                       

-Place the second layer over the first frosted layer, top side down. Make sure that both cake layers are lying flash over each other.

-Frost the top of the second layer, and spread enough icing over the edges into the sides of the cake. Smooth the top of the cake by dipping your spatula into a cup of very hot water, dripping off any excess and running your spatula over the top of the icing.                                                                                    

-To smooth the sides of the cake, use a bench scraper to take off any excess icing as you rotate the turntable.

-You can leave the top of your cake smooth, or you can use your spatula to make swirls on the top or even sides of the cake (it's all up to you).

                                                                                  

-Slice the cake and serve.

                                                                               


Serving Suggestions:

-Goes down wonderfully with a cold glass of milk. Ask this satisfied customer-they'll agree :)

                                                                                        


Tips:

-The espresso powder used in this recipe is not mandatory but it really highlights the chocolate flavor in this cake.

-To store, cover with a cake dome (as shown in the picture) or loosely tent it with some Aluminium foil and Refregerate.