Triple-layer Devils Food Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
CAKE
1 3/4 cup: Water,
1 tbsp: Instant expresso powder,
Or instant coffee powder,
1 cup: Unsweetened cocoa powder,
2 1/4 cup: Sifted all purpose flour,
1 1/2 tsp: Baking powder,
3/4 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Unsalted butter, 2 sticks
At room temperature,
2 cup: Brown sugar, firmly packed
About 1 pound,
2 Large: eggs,
2 Large: egg yolks,
FROSTING
2: Vanilla beans,
1 1/4 cup: Whipping cream,
1/2 cup: Sugar,
4 Large: egg yolks,
1/8 tsp: Salt,
1 lbs: Bittersweet chocolate, (not
Unsweetened) or semi-,
Sweet, finely chopped
3/4 cup: Unsalted butter, 1 1/2 cubes
Cut into pieces, room temp
1/2 cup: Light corn syrup,
1/4 cup: Sour cream,
GARNISH
White and milk chocolate,
Shavings,
FOR CAKE: Preheat oven to 350 degrees F. Lightly butter three 9-inch,
Directions:
cake pans with 1-3/4-inch-high sides. Line pan bottoms with waxed paper
rounds. Butter paper.
Bring water and coffee powder to a boil in a heavy saucepan.
remove from heat. Add cocoa powder and whisk until smooth. Cool
completely.
Sift flour, baking powder baking soda and salt into medium bowl.
In a large bowl, beat butter with an electric mixer until fluffy. Add
sugar to butter in 4 additions, beating well after each addition and
scaping down sides of bowl occasionally. Add eggs and yolks 1 at a time,
beating just to blend after each addition. Using rubber spatula, mix dry
indgredients into butter mixture alternately with cocoa mixture, beginning
and ending with the dry ingredients. Divide batter evenly among the three
buttered pans. Bake until toothpick inserted into centers comes out clean,
about 23 minutes. Cool cakes in pans on racks about 10 minutes. Turn out
onto racks. Peel off waxed paper; cool completely. (Can be prepared 1 day
ahead. Return cakes to pans and cover tightly with foil. Let stand at room
temperature.)
FOR FROSTING: Carefully split vanilla beans lenghtwise and
scrape seeds from beans into a heavy saucepan (save beans for another
use). Add cream, sugar, yolks, and salt and blend well. Stir over
medium-low heat until custard thickens and leaves path on back of spoon
when finger is drawn across, about 7 minutes; do NOT boil. Mix in
chocolate, butter and corn syrup. Remove from heat; stir until smooth. Mix
in sour cream. Transfer frosting to bowl and refrigerate until spreadable,
stiring occasionally, about 1 hour.
Place 1 cake layer on platter. Spread 1 cup frosting over.
Repeat with second cake layer and frosting. Top with third cake layer.
Spread remaining frosting over top and sides of cake, swirling
decoratively (Can be made 1 day ahead. Cover with cake dome and chill. Let
stand at room temperature 1 hour before serving).
Sprinkle white and milk chocolate shavings thickly over top of cake.
Winner--Western Oregon State College Chocolate Cake Contest, judged by
Gerry Frank, 27 years as judge of the Oregon State Fair Chocolate Cake
Contest. September 18, 1992. Source: Bon Appetit, Sept. 1992.
Entered by Jim Birken.
Source from luhu.jp
rounds. Butter paper.
Bring water and coffee powder to a boil in a heavy saucepan.
remove from heat. Add cocoa powder and whisk until smooth. Cool
completely.
Sift flour, baking powder baking soda and salt into medium bowl.
In a large bowl, beat butter with an electric mixer until fluffy. Add
sugar to butter in 4 additions, beating well after each addition and
scaping down sides of bowl occasionally. Add eggs and yolks 1 at a time,
beating just to blend after each addition. Using rubber spatula, mix dry
indgredients into butter mixture alternately with cocoa mixture, beginning
and ending with the dry ingredients. Divide batter evenly among the three
buttered pans. Bake until toothpick inserted into centers comes out clean,
about 23 minutes. Cool cakes in pans on racks about 10 minutes. Turn out
onto racks. Peel off waxed paper; cool completely. (Can be prepared 1 day
ahead. Return cakes to pans and cover tightly with foil. Let stand at room
temperature.)
FOR FROSTING: Carefully split vanilla beans lenghtwise and
scrape seeds from beans into a heavy saucepan (save beans for another
use). Add cream, sugar, yolks, and salt and blend well. Stir over
medium-low heat until custard thickens and leaves path on back of spoon
when finger is drawn across, about 7 minutes; do NOT boil. Mix in
chocolate, butter and corn syrup. Remove from heat; stir until smooth. Mix
in sour cream. Transfer frosting to bowl and refrigerate until spreadable,
stiring occasionally, about 1 hour.
Place 1 cake layer on platter. Spread 1 cup frosting over.
Repeat with second cake layer and frosting. Top with third cake layer.
Spread remaining frosting over top and sides of cake, swirling
decoratively (Can be made 1 day ahead. Cover with cake dome and chill. Let
stand at room temperature 1 hour before serving).
Sprinkle white and milk chocolate shavings thickly over top of cake.
Winner--Western Oregon State College Chocolate Cake Contest, judged by
Gerry Frank, 27 years as judge of the Oregon State Fair Chocolate Cake
Contest. September 18, 1992. Source: Bon Appetit, Sept. 1992.
Entered by Jim Birken.
Source from luhu.jp