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Another great one: Devil's Food Cake With Fluffy White Frosting
Joined: Dec 19, 2005
Posted to Thread #4940 at 9:12 pm on Dec 15, 2006
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
(I did not make the white frosting, so I can't review it, but I'm sure it holds up to the quality of the cake. Instead, I increased the amounts for the delicious chocolate filling (ganache), and used it to both fill and frost the cake. In addition, I kept this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).
*(Note: If not frosting immediately, I suggest wrapping cake layers in plastic and storing at room temperature until ready to frost. Do not refrigerate - it will dry the cake. Can also freeze the layers until ready to frost).
DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. (I used springform pans). *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".
Serve immediately or refrigerate and bring to room temperature before serving.
Yield: 10 - 12 servings
From March 2002, Chocolatier
Link: Devil's Food Cake With Fluffy White Frosting
A balanced diet is equal parts of milk and dark chocolate.
Other messages in this thread:
- 4940. Need a spectacular dessert for 8 people on Christmas Eve that can be transported a few blocks away. - JudyW - 3:33pm on 12/15/06 (13)
- Rec: Luscious Lemon Cheesecake - Pat-NoCal - 4:39pm on 12/15/06
- Chocolate Linzertorte....I have made this several times... [LINK] - judy-mass - 5:21pm on 12/15/06
- Rec: Christmas Bombe- I've made this 3 x's since Charlie posted it and it always gets raves! - CynUpstateNY - 6:03pm on 12/15/06
- We love this--REC: Milk Chocolate Mousse Cake with Hazelnut Crust [LINK] - Barbara in VA - 6:03pm on 12/15/06
- REC White Chocolate Lemon Bombe .. T&T many times - Marg CDN - 6:25pm on 12/15/06
- Wow, this looks amazing. Question, do you cut the cake in half before putting on the filling - AngAk - 7:39pm on 12/15/06
- Yes, I've found that it rolls more neatly when the log is not so long. It's critical that the rolls - Marg CDN - 7:43pm on 12/15/06
- Chocolate Trifle up in T&T desserts is showy and can be made ahead. [NT] - AngAk - 7:34pm on 12/15/06
- This is fantastic and beautiful looking : REC: Mexican Chocolate Icebox Cake [LINK] - Meryl - 9:08pm on 12/15/06
- Another great one: Devil's Food Cake With Fluffy White Frosting [LINK] - Meryl - 9:12pm on 12/15/06
- If you can find good-tasting fresh strawberries, this one's excellent: Strawberry Charlotte Russe - Meryl - 9:14pm on 12/15/06
- Thank you ladies, now to make the decision! (nt) [NT] - JudyW - 11:58pm on 12/15/06
- REC: German Chocolate Cake with Coconut-Pecan Filling - cheezz - 9:15pm on 12/16/06