Friday, July 30, 2010

Devil’s Food Cake With Chocolate Satin Frosting

Devil’s Food Cake
  • 5 oz. unsweetened chocolate, chopped
  • 3 cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 12 Tb. unsalted butter, softened
  • 1 ¾ cup firmly packed light brown sugar
  • 3 large eggs
  • 1 Tb. vanilla
  • 1 ½ cup sour cream
  • 1 ½ cups boiling water

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans and set aside. Place the chocolate in a double boiler and melt over medium-low heat, stirring occasionally, until the chocolate melts Do not let the chocolate cool too much or it will harden. If this happens, place the pan back on the heat for a few minuets.

Sift together the flour, baking soda, and salt in a bowl and set aside. Cream together the butter and brown sugar in a separate bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, to the butter mixture, and beating well after each addition. Beat until well blended, then add the vanilla and melted chocolate and stir by hand to mix.

Add the flour to the mixture, alternating with the sour cream, to the egg-butter mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Stir in the boiling water and mix until well blended (the batter will be fairly runny). Divide the batter evenly between the prepared pans. Bake 45 to 50 minuets, until the cakes are firm to the touch and a toothpick inserted in the center of each cake comes out clean. Remove from the pans and continue to cool on a baking rack.

Once the cakes have cooled completely, use a serrated knife to slice the top rounded portion of each to make a flat, even surface. Discard trimmings. Place one of the layers cut side down on a cake plate. Top with about 1/3 of the frosting and spread evenly over the top of the cake. Place the other layer of the cake on top cut side down. Top with the remaining frosting and spread over the top and sides of the cake.

Mrs. Milman's Chocolate Frosting

  • 24 oz. Nestle semi-sweet chocolate chips
  • 4 cups whipping cream
  • 1 tsp. light corn syrup

Place chocolate and cream a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened (about 20-25 minuets). Increase heat to medium, cook and stir 3 minuets more. Remove pan from heat.

Stir in corn syrup. Chill until cool enough to spread, about 2 hours, check and stir every 15-20 minuets. Use immediately.

Makes 6 cups

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