Thursday, April 22, 2010

Devil's Food Cake

Mac shares a birthday with Tana from our house church, so we made a Devil's Food Cake to share with everyone. It was light, fluffy, moist, and absolutely decadent! Couple of things.. the recipe calls for 4 cups of frosting and 3 8" cake rounds. I only had 2 9" pans and used the regular size recipe of frosting... it worked great.

1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. boiling water
4 oz. unsweetened chocolate, chopped
1/2 c. Dutch-processed cocoa powder
1 tsp. instant espresso/coffee
10 T. (1 1/4 sticks) unsalted butter, softened
1 1/2 c. packed light brown sugar
3 large eggs, at room temperature
1/2 c. sour cream (I used light sour cream)
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Lightly coat three 8" cake pans with vegetable oil and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl and set aside. In a separate bowl, whisk the boiling water, chocolate, cocoa powder, and instant espresso together until smooth.
Beat the butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Beat in the sour cream and vanilla.
Reduce the speed to low and beat in 1/3 of the flour mixture. beat in 1/2 of the chocolate mixture. Repeat with 1/2 of the remaining flour mixture, then the remaining chocolate mixture, and finally the remaining flour mixture. Give the batter a final stir using a rubber spatula to make sure it is thoroughly combined. Divide the batter EVENLY among the prepared pans and smooth the tops. Bake until a wooden skewer inserted into the center of the cakes comes our with a few crumbs attached, 15-20 minutes, rotating and switching the pans halfway through baking.
Let the cakes cool in the pans on wire racks for 10 minutes (VERY important). Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Peel off the parchment paper, flip the cakes upright and let cool completely before frosting, 1-2 hours. It's really, REALLY important to let the cake cool all the way. Seriously, walk away and watch a movie or something... you'll drive yourself crazy if you watch it cool.