| Print Devil's Food Cake Recipe |  |
Devil's Food Cake
Ingredients:
| 2 1/4 Cups Cake Flour sifted |
| 2 Cups Sugar plus |
| 3/4 Cup Unsweetened Cocoa sifted |
| 2 Teaspoons Baking Powder plus |
| 1/2 Teaspoon Baking Soda (dissolved in a little warm water) |
| 1/2 Teaspoon Salt fresh ground black pepper to taste |
| 12 Tablespoons Unsalted Butter softened (11/2 |
| 4 Eggs in shell (up to 8) |
| 1 3/4 Cups Buttermilk or plain yogurt |
| 1 Teaspoon Extract Of Vanilla (up to 2) |
Directions:
1. FOR THE CHOCOLATE GANACHE: 1 pound semi-sweet chocolate, chopped into small pieces, or semi-sweet chocolate chips 2 cups heavy cream TO MAKE THE CAKE: Preheat the oven to 350 F Lightly butter two 10-inch cake pans and line the bottoms with parchment paper.
2. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt.
3. In a medium-size bowl, mix the sifted ingredients with an electric hand-held mixer for 30 seconds.
4. With the mixer still running, alternately add half the butter and 2 of the eggs, and then the remaining butter and the remaining eggs.
5. Mix until the ingredients are evenly combined, about one minute.
6. Scrape down the sides of the bowl to combine the ingredients.
7. Continue to mix on low speed and add the buttermilk and vanilla.
8. Increase the speed and beat the batter for 3 to 5 minutes, until fluffy.
9. Divide the batter between the prepared cake pans, and bake for 30 to 40 minutes, or until a cake tester or toothpick comes out clean when inserted in the center.
10. Cool the cakes for 10 minutes, then carefully unmold them onto a cake circle or plate and cool on a rack.
11. TO MAKE THE CHOCOLATE GANACHE: Place the chocolate in a bowl.
12. In a saucepan, bring the heavy cream to a boil.
13. Pour the cream over the chocolate and whisk until completely smooth.
14. Let the mixture come to room temperature and then refrigerate for 2 hours.
15. For icing the cake, the ganache should be set but still spreadable.
16. Slice each cake horizontally into 2 layers. Set one layer on a cake circle and spread the top with about a 1/4-inch of chocolate ganache.
17. Repeat with the other layers and ganache to build the cake.
18. Spread the top and sides of the cake with a thin smooth layer of ganache.
19. Chill the cake for 20 minutes. Gently heat the remaining chocolate ganache in the top of a double boiler over simmering water until it is pourable but not warm.
20. To glaze the cake, set it on a rack over a pan and pour the ganache over the cake.
21. Let the glaze drip down the sides of the cake.
22. Chill the cake for 20 minutes. If there is extra ganache, melt it again, cool, then pour it over the cake as before.
2. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt.
3. In a medium-size bowl, mix the sifted ingredients with an electric hand-held mixer for 30 seconds.
4. With the mixer still running, alternately add half the butter and 2 of the eggs, and then the remaining butter and the remaining eggs.
5. Mix until the ingredients are evenly combined, about one minute.
6. Scrape down the sides of the bowl to combine the ingredients.
7. Continue to mix on low speed and add the buttermilk and vanilla.
8. Increase the speed and beat the batter for 3 to 5 minutes, until fluffy.
9. Divide the batter between the prepared cake pans, and bake for 30 to 40 minutes, or until a cake tester or toothpick comes out clean when inserted in the center.
10. Cool the cakes for 10 minutes, then carefully unmold them onto a cake circle or plate and cool on a rack.
11. TO MAKE THE CHOCOLATE GANACHE: Place the chocolate in a bowl.
12. In a saucepan, bring the heavy cream to a boil.
13. Pour the cream over the chocolate and whisk until completely smooth.
14. Let the mixture come to room temperature and then refrigerate for 2 hours.
15. For icing the cake, the ganache should be set but still spreadable.
16. Slice each cake horizontally into 2 layers. Set one layer on a cake circle and spread the top with about a 1/4-inch of chocolate ganache.
17. Repeat with the other layers and ganache to build the cake.
18. Spread the top and sides of the cake with a thin smooth layer of ganache.
19. Chill the cake for 20 minutes. Gently heat the remaining chocolate ganache in the top of a double boiler over simmering water until it is pourable but not warm.
20. To glaze the cake, set it on a rack over a pan and pour the ganache over the cake.
21. Let the glaze drip down the sides of the cake.
22. Chill the cake for 20 minutes. If there is extra ganache, melt it again, cool, then pour it over the cake as before.