Devil's Food Cake
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
35
Sourness
35
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 cup
Water (boiling)3 tbsps
Milk1 tsp
Vanilla1.25 cups
Dark Brown Sugar (firmly packed)3 cup
Granulated Sugar4 large
Egg2 cups
All-Purpose Flour1.25 tsps
Baking Soda1 tsp
Salt3 cup
Heavy Cream2 tbsps
Light Corn Syrup1 tsp
Pure Vanilla Extract1.5 tbsps
Lemon JuiceDirections:
1
Preheat oven to 350 degrees F
2
Grease 3 (9-inch) round cake pans and line each bottom with a round of waxed paper
3
Grease paper and dust pans with flour, knocking out excess flour
4
In a bowl, whisk the boiling water into cocoa until smooth and whisk in milk and vanilla
5
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
6
Into another bowl or on parchment paper, sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture, and beating well after each addition
7
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 away from sides of pans
8
Cool layers in pans on racks 10 minutes and turn out onto racks to cool completely
9
Cake layers may be made ahead and kept, wrapped well in plastic wrap, at room temperature 2 days or frozen 1 week
10
In a small saucepan, heat cream to a simmer
11
Pour simmering cream over chopped chocolate
12
Stir in corn syrup and stir until smooth
13
; 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
14
Add two cups of sifted confectioners' sugar and beat on medium high speed to incorporate thoroughly, scraping down sides occasionally
15
Add remaining confectioners' sugar and mix until all of the sugar is completely incorporated
16
Add vanilla extract, lemon juice, and milk and beat for an additional 3 to 4 minutes
17
The frosting should be very creamy
18
Cover tightly with plastic wrap until ready to use
19
If preparing the frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not refrigerate
20
When ready to use, beat the frosting again adding additional milk or lemon juice until the frosting reaches the desired consistency
21
In a microwave-safe bowl, combine chocolates
22
Heat in microwave at medium heat at 30-second intervals, stirring in between, until chocolate is melted
23
Set aside to cool
24
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
25
Add the cooled chocolate mixture to the butter and beat until thoroughly incorporated
26
Add two cups of sifted confectioners' sugar and beat on medium high speed to incorporate thoroughly, scraping down sides occasionally
27
Add remaining confectioners' sugar and mix until all of the sugar is completely incorporated
28
Add vanilla extract and milk and beat for an additional 3 to 4 minutes
29
The frosting should be very creamy
30
Cover tightly with plastic wrap until ready to use
31
If preparing the frosting 1 day ahead, cover the frosting tightly with plastic wrap but do not refrigerate
32
When ready to use, beat the frosting again adding additional milk or lemon juice until the frosting reaches the desired consistency