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Friday, June 8, 2012

Devil's Food Cake

Here is the recipe I used today to make two 12 inch cakes. The two layers were moist and very tasty!  However - you do have to be careful when transferring from the pan.  Because the cake is very tender, and due to the size you  must support the entire layer as you transfer to the surface that will hold it.  Also you must use four skewers to stabilize the layers if you stack. them. That said it turned out great.

Here is the recipe

DEVIL’S FOOD CAKE ADJUSTED FOR 12 INCH ROUND PANS (2 PANS)


2 CUPS OF BOILING WATER (REPLACE 1 CUP OF WATER WITH COFFEE)
1 ½ CUP Unsweetened natural cocoa powder
3 ½ cups of AP Flour
1 tablespoon baking soda
½ teaspoon salt
4 cups of sugar
20 Tablespoons of butter (2 ½ sticks)
6 eggs
2 teaspoons of vanilla
2 ½ cups of Buttermilk

Preheat oven to 350 – prepare pans – spray and use parchment paper on the bottom too.

Have all ingredients at room temp.  Mix water, coffee and cocoa powder and allow to cool.

Sift all the dry ingredients together and set aside

Cream butter and sugar until light and fluffy.  Scape the bowl and mix again.  Add eggs one at a time scraping the bowl after each addition.  When all the eggs are incorporated, add the cocoa mixture and the vanilla.  Scrape the bowl to ensure that all the ingredients are mixed well.

Starting with the flour add one third and mix in.  Then add 1/3 of the buttermilk.  You should start and end with the flour.  After everything is mixed in turn off the mixer and scrap the bowl.  Pour into prepared pans and bake for 35 minutes.  Check after 30 to see if the cake is done.  A cake tester or toothpick should come out clean with few crumbs.

Cool pans on racks for 15 minutes and then take the cake out. Once it is cooled take the parchment paper off and assemble the cake.




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