Devil’s Food Cake

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Anna made this cake all by herself!

Adapted from a Food Network Kitchens recipe

  • 1 cup all-purpose unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature (or cold from the fridge, unwrapped and microwaved for 9 seconds [place it on its wrapper in the microwave])
  • 2 cups plus 2 tablespoons Baker’s Sugar
  • 3/4 cup nonalkalized cocoa powder (not Dutch-processed), run through a sieve to remove lumps
  • 1 Tablespoon instant espresso powder
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 1  1/4 cups water
  • 1/4 cup milk

Set a rack in the middle of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

Take the eggs out of the fridge and set the on the stove to start warming up.

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

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder, espresso powder, and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a 2 cup glass measure and heat in the microwave for about 3 minutes, to bring just to a boil. Set aside.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time.

With the mixer running, carefully pour the hot liquid into the batter, just a little bit at a time at first, to avoid splashing.

Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans.  (I use a one-cup dry measure:  one cup for pan #1, one cup for pan #2, etc.  It’s about 3.5 cups per pan.) Lightly drop each pan onto the counter to settle the batter.

Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.

Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans, remove parchment, and cool completely on the rack. Smile and be glad you didn’t skip the parchment step. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)

Assemble the Devil’s Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.

 

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Published in: on June 5, 2010 at 11:55 am  Leave a Comment  

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