devils food cake
This is Ina Garten's recipe...apparently, it's Jeffery's favorite! Understandably, Jeffery!! The cake base is the simplest part of this recipe, but the frosting is where the true work comes in. Dividing 2 cakes into 4 equal cuts is also one of the most difficult things to do...just be thankful that all your cake cutting mistakes can be gently hidden by the generous amounts of frosting this cake requires. I will say, hands down...the best cake I've ever made! The frosting is delectable, really. The cakes themselves are very moist and sweetened to perfection. Don't expect this cake to last beyond the first cuttings...and don't be ashamed of yourself for going for seconds...Enjoyp.s. I had to find a stock photo of the cut version, since I forgot to take a picture when I served it!!!
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 12 pieces
- 3/4 lb butter room temperature (330gr)
- 2 1/4 cups sugar
- 4 large eggs extra large, room temperature
- 4 tsp vanilla extract pure
- 3/4 cups cocoa powder unsweetened
- 3/4 cups coffee hot, fresh brewed
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp salt
- 1 cup sour cream
- 2 cups sugar
- 6 . egg whites extra large at room temperature
- 1/4 tsp cream of tarter
- 1 pinch salt
- 1 1/2 lbs butter (600g) room temperature
- 1/4 cup coffee liqueur or brandy!
- 2 tsp vanilla extract pure
- Preheat oven to 350 degrees farenheit (200 celsius), greast 2, 9" round cake pans, flour and put aside
- In the bowl of an electric mixer with paddle attachment, cream butter and sugar until light and fluffy. On low speed, add eggs, one at a time. Add vanilla, beat until well combined
- whisk the cocoa powder and hot coffee together in a small bowl, then add into batter on low speed
- In a medium bowl, sift together the flour, soda, powder and salt. With mixer on low, slowly add dry to batter then add sour cream and mix until combined
- divide batter equally between the 2 pans and bake until center tester comes out clean, about 35 minutes. Set aside on wire rack and allow to completely cool
- combine the sugar and 2/3 cup of water in a medium saucepan. cover and bring to a boil over high heat. as soon as the sugar dissolves, uncover the pan and place a thermometer n the syrup. Cook over high heat until thermometer reads 240 degrees. don't stir!
- Meanwhile, place the egg whites, cream of tartar and salt in a bowl of an electric mixer with whisk attachment. Beat the egg whites on high until they form stiff peaks
- Carefully pour the syrup into a 2-cup glass measuring cup (easy to pour), and with the mixer on high, very slowly pour the sugar syrup into the egg whites in a thin, steady stream. Leave the mixer on high for about 1 HOUR! until the mixture is completely cooled and at room temperature.
- After the hour has passed, and mixer is now on medium speed, add the butter, 2 TBS at a time.
- With the mixer on low, add the liqueur and vanilla. Do not refrigerate: frost the cake while the buttercream is at room temperature.
- Cut both halves of the cake in horizontal halves, frost, and enjoy!