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DevilS Food Cake With Bittersweet Chocolate Frosting - cake flour

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cake flour baking soda salt cocoa powder water buttermilk water vanilla eggs unsalted butter sugar light brown sugar Bittersweet Chocolate Frosting chocolate powdered sugar water eggs vanilla unsalted butter
Viewed: 36 - Published at: 9 years ago

Ingredients

  • Cake:
  • 2 cups sifted cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsifted cocoa powder
  • 1/2 cup lukewarm water
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup water
  • 2 tsp vanilla
  • 2 large eggs, at room temperature
  • 4 oz (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • Bittersweet Chocolate Frosting:
  • 4 oz unsweetened chocolate
  • 1 cup powdered sugar
  • 2 tbsp hot tap water
  • 2 large eggs, at room temperature
  • 1 tsp vanilla
  • 6 tbsp unsalted butter, at room temperature

Method

  • Cake:
  • Set rack in lower 1/3 of oven. Preheat oven to 350. Grease & flour 2 8-inch round pans; line bottoms with parchment/wax paper
  • Sift flour, baking soda & salt into separate bowl set aside
  • Place cocoa in sm bowl. Add 1/2 c lukewarm water, whisk to combine, set aside
  • Pour buttermilk, 1/2 c water & vanilla into liquid cup measure
  • Crack eggs into sm bowl & whisk together
  • Place butter in bowl of heavy-duty mixer fitted with flat beater. Cream butter on medium until butter is smooth & lighter in color, 30-45 sec
  • Reduce speed to low; add sugars in steady stream. Then stop machine & scrape down sides. The mixture will be sandy. Increase speed to med & cream until mixture is light in color, fluffy in texture, & appears as one mass, 5-7 min
  • With mixer on med, pour eggs in very slowly. Continue to cream, scraping sides of bowl at least once until mixture appears fluffy & velvety. Stop machine & spoon in cooled cocoa mix. Turn mixer back up to med & mix just until incorporated
  • Using rubber spatula stir in 1/4 of flour mix. And 1/3 of buttermilk mixture stirring to blend. Repeat procedure, alternating dry & liquid. With each, scrape sides of bowl & continue mixing until smooth, never adding liquid if any flour is visible
  • Pour batter into prepared pans & level. Bake 22-25 min or until center springs back slightly when touched & sides contract from pan
  • Place cake pans on rack to cool for 5-10 min. Remove from pans & let cool completely before frosting
  • Frosting:
  • Chop chocolate finely & melt over double boiler stirring until smooth & shiny. Remove from heat
  • Sift sugar over chocolate. Add hot water. Stir to combine with rubber spatula. Mixture will thicken to chocolate paste
  • Add 1 egg & stir to combine before adding other egg. Stir in vanilla
  • Place butter in mixer bowl & beat until smooth. Add 1/2 of chocolate mixture to butter, beating gently until smooth. Add this mixture to remaining chocolate & stir until smooth with rubber spatula. Use immediately

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