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Devil’s Food Cake

19 Jun
Devil’s Food Cake

Father’s day was here and the best we could do for my kids father was bake him a cake. He loves chocolate cakes, brownies and anything to do with chocolate and so do my kids. So made this cake especially for him, only that my daughter, wanted me to cut the cake even before we gave it to him.:D

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Now, who dosen’t like chocolate? The cake here is the Devil’s food cake which has a rich chocolate frosting between layers of richer chocolate cake. Devil’s food cake is a moist, airy, rich chocolate layer cake. There are many recipes for making the devil’s food cake, but what makes the devil’s food cake different is the use of baking soda. This makes the cake deeper and richer in color.

The already rich chocolate cake is frosted with a chocolate frosting which makes it even more irresistible.

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Ingredients for the chocolate frosting:

Semi sweet chocolate                                                                       –              3 cups

Whipping cream                                                                                  –              4 cups

Corn syrup                                                                                             –              1 tsp

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Method:

In a heavy bottom saucepan, place the chocolate and cream. Heat on a low flame, stirring constantly, until all the chocolate has melted and combines with the cream. Keep stirring this mixture for another 3-4 mins and remove the pan from the heat.

Add the corn syrup, this makes the frosting glossy. Mix it in well with the chocolate and transfer the mixture to a steel bowl for cooling. Cool the mixture, stirring in-between till the chocolate reaches the spreadable consistency. This should take more than 2 hours.

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Ingredients for the cake:

All purpose flour                                                                                 –              3 cups

Butter (unsalted)                                                                                –              1 ½ cups

Cocoa powder                                                                                      –              ¾ cup

Sugar                                                                                                        –              2 ½ cup

Eggs                                                                                                          –              4 large ones

Baking soda                                                                                           –              1 tsp

Salt                                                                                                            –              ½ tsp

Milk                                                                                                           –              1 cup

Water (recently boiled)                                                                    –              ½ cup

Vanilla extract                                                                                       –              1 tbsp

Method:

Pre-heat the oven to 180 deg centigrade. Butter and dust two round cake pans with flour. Tap out the excess flour.

Sift the cocoa powder into a bowl and whisk in the boiling water. Set aside for it to cool. After the mixture has cooled, whisk the milk into the cocoa mixture.

In another bowl, sift the flour, baking soda and salt.

Again in another larger bowl, cream the butter on low-speed with an electric beater until light and fluffy. Gradually add the sugar into the butter and beat till the mix is pale in colour and light. This should be done for about 4-5 mins, make sure to scrape the sides of the bowl to push all the sugar down.

Add the vanilla extract, while continuing to beat the mix.

Add the eggs one at a time, mixing the eggs well into the mix before adding the next egg. Again make sure to scrape the sides of the bowl.

Now, with the mixer on medium speed, alternate adding the flour mixture and cocoa mixture little by little, starting and ending with the flour mixture.

Make sure everything is well incorporated.

Divide the mixture equally into the prepared pans and spread it out evenly.

Bake until the toothpick inserted into the pan comes out clean. This should take approx. 30-35 mins.

Remove the cakes from the oven and let them cool for 15-20 mins.

Turn out the cakes on a rack and let them cool completely.

Take a look at your cakes. Trim the top if it’s uneven and keep the prettier layer for the top. Place one cake on the serving dish and spread 1/3 of the chocolate frosting on top. Make sure to spread it evenly using a flat spatula. Place the second cake on top and spread the remaining frosting on top. This coating is called the crumb coating and will not be all smooth. Cover the entire cake evenly with the frosting and keep in a fridge to cool for 15-20 mins. Coat the cake with the remaining frosting evenly and decorate on top.

Enjoy!!!

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Note:

The cake keeps well for a week on the counter top, covered.

 

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Posted by on June 19, 2014 in Cakes

 

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