Devil's Food Cake
I've tried a lot of recipes just to perfect this cake. Thanks to Martha Stewar'ts website :) it helps!!! I've added some ingredients to make it more moist and yummy. Some changes were made on the directions too... if you follow the Martha Stewart's ingredients & directions they're pretty good however, the changes I've made on this recipe is way better.
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/4 tsp coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, separated, room temperature
1 tablespoon plus 1 teaspoon pure
1 cup sour cream, room temperature
1 pkg Jell-O Chocolate Instant Pudding
1/2 cup oil
1 square Baker's Secret Semi-Sweet Chocolate, chopped
1 pkg Baker's Secret Semi-Sweet Chocolate, finely chopped
2 1/3 cup heavy cream
1/4 cup corn syrup
Preheat oven to 350 degrees. Line an 8 inch square or round cake pan with waxed paper. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with 2 cups sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Add the Jell-O Chocolate Instant Pudding. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Add the chopped semi-sweet chocolate and mix.
Place egg whites, cream of tartar in a mixing bowl, beat with electric mixer until foamy. Beat in remaining sugar gradually, continue beating until stiff peaks form.
Pour chocolate batter in thin stream over entire surface of egg whites, gently cutting and folding just till blended *do not over mix*.
Pour batter into prepared baking pan. With knife, cut through
batter to remove large bubbles. Bake at 350 deg F (190) for 30 to 35 minutes. Immediately invert cake onto wire rack. Cool completely. Remove from pan.
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).
Written & Designed by: Kulitz AC
Copyright © July 2011
Copyright © July 2011