Wednesday, May 20, 2009

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Cake Slice: Mile-High Devil’s Food Cake

One word sums up this month's Cake Slice selection....incredible. I LOVED this cake. This has been, by far, the best chocolate cake I have ever made. The cake was fudgy, chocolaty, light, and oh so good. I actually preferred eating the cake without the frosting; the cake was that good. The frosting was great too. I ended up making a different recipe for the frosting because I didn't want to use eggs. I think the one I made was a great substitution and went with the cake perfectly. The ultra-sweet frosting paired well with the flavors of the chocolate.
Mile-High Devil’s Food Cake
From: Sky High: Irresistible Triple-Layer Cakes
By Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake:

1 cup of unsweetened cocoa NOT DUTCHED PROCESSED
1 and ¼ cups of hot water
3 cups of light brown sugar; packed
2 and 2/3 cups cake flour*
1 and ½ teaspoons baking soda
¾ teaspoon of salt
9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
3 large eggs
1 and ½ teaspoons of vanilla extract
¾ cup of cold water

Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.

Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.

In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.

In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.

Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.
Brown Sugar Frosting
Recipe here

6 tablespoons butter
3/4 cup light brown sugar, packed
3 tablespoons half-and-half or evaporated milk
2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla
hot water, as needed

In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
I can't stop myself from making cupcakes.

20 comments:

Eliana said...

This cake looks incredible. I want to do through my monitor right now and take a huge bite out of it.

Camilla said...

I could sit down with a bowl of the brown sugar frosting alone--what a gorgeous creation. I like that you used non Dutch processed cocoa--it has such a better flavor! I love Scharffen Berger's.

Good grief, I need to get some cake, I'm craving a slice of yours!

Rachel said...

I loved it too and yours looks gorgeous

Katie said...

They cake and cupcakes look fab. I love the shape of the sides of your cake. Did you cut it out like that or was it baked like that? So creative

debbmarie said...

I made the Brown Sugar Buttercream icing. Although it was to die for ... I was hoping for a stronger Brown sugar flavor. Will give yours a try.

symphonious sweets said...

The sides of your cake are so neat! I love the shape... like a chocolate flower. yum!

Monica H said...

Your cake is so cute! Yes, it was incredible!!!

Caroline said...

What a cute cake! How'd you get the sides like that, please share (so I can do it, too!) :)

Mermaid Sweets said...

great looking cake, I agree with you - best chocolate cake ever.

The Food Librarian said...

Just so lovely! I want a slice!!! :)

vibi said...

Mmmm... that looks pretty darn yummy!

Elyse said...

Wow, that chocolate cake must be darn good for you to want to eat it without the frosting :) I can't wait to try out the recipe!! Your cake looks absolutely fabulous. What a beauty!! Great job.

Eileen said...

This cake looks, very, very good!

TeaLady said...

I completely forgot about cake slice. Sorry I did, cause this looks fantastic. I like the fluted sides. Great job.

Madam Chow said...

You guys did a great job with this cake this month - it looks amazing. A lot of times chocolate cake is disappointing, so it's good to hear that this one was not!

The Bahens said...

I had nothing but problems with the brown sugar buttercream from the book. Your version looks super tasty, so I'll have to bookmark it for next time I make this cake. Or maybe just the next time I want to eat a big bowl of brown sugar frosting!

theforeignkitchen said...

mmmmmmh this looks absolutely delicious! and I know what you mean: I made the batter for a red wine and dark chocolate cake but couldn't resist making it it into mini cupcakes instead!

Moogie said...

Your cake looks incredible. And I love the cake pans!!!!

milf said...

1。那混合物是更缓慢的 ... 但是 Lexus 的即将到来混合版本 ' 将是比气体气体更快的唯一的版本如好地有多马力。不要自夸速度,但是我被吸引轮流开送行为 90,是警察给我一次休息。
2。那不是很
... 只是通过在城市乘公交车往返我储蓄过来 $ 5000/yr 与我的以前的汽车,吉普车切诺基相比。超过 5 年,会是 $ 更不用说会进一步增强我的储蓄的最近的比率远足的 20K。这样除非你是在你的父母的地产上吸的一个浪费的儿子,你的声明是一束公牛。

milf said...

3. 45 (90 r/t)
45mpg 天是 2 我的车上> 8 加>>比。那每天是 6 >仑的一笔>蓄, 120 月, 1440 每年者 5040 (根 3.5 元/) ... 加上它发表 1/10th CO2。多愚蠢是它不要骑一个,去算进今天和年龄。
4.缺少了解 ... 是真的,实际上我个人这样那样喜欢它我可能享受所有鼓励;税,合伙用车,免费停车米, prius 业主之间的秘密的信号,等等;这样自私地说那我真地在那里在享受在所有气体汽车业主上的所有权那没有一个想法多少我这辆汽车有的嬉戏。我 junked 我的 SL,郊区对我的 Prius ... 你应该也。