Recipe

Devils Food Cake Recipe

	Borinda / All my dishes 5 months, 1 week ago This is a three layer cake which is packed with flavor and then iced with a great icing for contrast and drama when served. Aah, that Maida Heatter surely knows her stuff! Prep:15m Cook:25m Servings:8	Borinda
	divinely chocolate

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cooper

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Ingredients

3 ounces unsweetened chocolate (use the good stuff, you're worth it)

2 1/2 cups sifted cake flour

2 tsp. baking soda

1/2 tsp salt

1/4 pound sweet butter

2 tsp vanilla extract

2 1/2 cups dark brown sugar, firmly packed

3 egss, room temperature

1/2 cup buttermilk

1 cup boiling water

Directions

Adjust the rack to the center of the oven and preheat to 375 degrees

Butter three 8-inch round layer pans and dust the bottoms with dry bread crumbs.

Melt the chocolate in the top of a double boiler over hot water on a moderate heat. Set aside once melted.

Sift together the flour, baking soda, and salt.

Cream the butter.

Add the vanilla and sugar and beat another minute or two.

Beat the eggs in, one at a time, and scrape the mixing bowl with a spatula between additions. Continue to beat for a minute or two after the last egg is added.

Beat in the melted chocolate.

On the mixer's lowest speed add half of the flour mixture. Then add the buttermilk and then the rest of the flour. Scrape down as needed.

Gradually beat in the boiling water.

This is a thin batter - don't worry.

Divide it between the three prepared pans.

Bake for 25 minutes or until the tops spring back when touched and the cake starts to pull away from the sides of the pan.

Cool the layers on racks for five minutes. Then invert the pans on the racks to remove the cakes and then invert again so they are right-side up.

When the layers are completely cool ice with 7-Minute Icing

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Comments

linebb956 5 months, 1 week ago said:
Girl... this is the best... and yes Maidi is the word on baking.. Had this cake.. it is wonderful... sinful!

cooper 5 months, 1 week ago said:
I have used this recipe and it is killer. It doesn't get any better than this. Classic and nothing oddball in it. As an FYI, Cooks Illustrated this month did a dark chocolate review. Nestle, Lindt, Hersheys, Guittard and Bakers didn't do well. San Francisco-based Ghirardelli Bittersweet did great. Callebaut L-60-49NV was high ranked. Both were cited for being good chocolate in baking.

lunasea 1 month, 2 weeks ago said:
Maida Heatter is the woman and this devil's food cake recipe is the best I've ever had. Ever.

Great post...I wish I could give you a 20...thank you!

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