Devil's Food Cake
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| i made this cake as the base for a black forrest cake |
| and it came out great. it is easy to make and has a |
| nice balanced flavor. it is not as intense as some |
| chocolate cakes, but this makes it a good base for |
| interesting frostings, fillings, and toppings. |
| |
| |
| 1 cup | boiling water |
| 3/4 cup | unsweetened cocoa powder (not dutch-process) |
| 1/2 cup | whole milk |
| 1 tsp | vanilla |
| 2 cup | all-purpose flour |
| 1-1/4 tsp | baking soda |
| 1/2 tsp | salt |
| 2 stick | (1 cup) unsalted butter, softened |
| 1-1/4 cup | packed dark brown sugar |
| 3/4 cup | granulated sugar |
| 4 large | eggs |
| |
| preheat oven to 350 f. butter 3 (8- by 2-inch) round cake pans and line |
| bottoms of each with rounds of wax or parchment paper. butter paper and |
| dust pans with flour, knocking out excess. whisk together boiling water |
| and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. |
| sift together flour, baking soda, and salt in another bowl. beat together |
| butter and sugars in a large bowl with an electric mixer until pale and |
| fluffy, then add eggs 1 at a time, beating well after each addition. beat |
| in flour and cocoa mixtures alternately in batches, beginning and ending |
| with flour mixture (batter may look curdled). |
| |
| divide batter among pans, smoothing tops. bake in upper and lower thirds |
| of oven, switching position of pans halfway through baking, until a tester |
| comes out clean and layers begin to pull away from sides of pans, 20 to 25 |
| minutes total. cool layers in pans on racks 10 minutes, then invert onto |
| racks, remove wax paper, and cool completely. |
| |
| notes: this batter can be baked in 2 (9- by 1-inch) round cake pans 25 to |
| 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup |
| bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 |
| minutes. |
| |
| gourmet |
| |
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| (ID: 12237) Mirror: rec.food.recipes: Sun, Jun 15, 2003 |