Memorial Day Weekend Baking: Devil’s Food Cake

It’s Memorial Day weekend, and of course, it’s time for barbecuing.

In my world, it’s always about dessert. If it were up to me, dessert would be eaten first, then dinner. As Jacques Torres says, Life is short, eat dessert first.

When I think of Memorial Day weekend cooking, I think of basic, down to earth cuisine. It brings to mind the quintessential basic cake…Devil’s Food Cake with Chocolate Frosting.

Found a recipe, Definitely Devil’s Food Cake, in a book called,

 The Sweeter Side of Amy’s Bread,

by Amy Scherber and Toy Kim Dupre.

I love how this book is presented. Besides the storylines and baking information provided, it shows the recipe in three measurements; namely; grams, ounces and volume. Way cool!

You can check out other bloggers who have also baked this delicious cake.

My Stained Apron

A Tomato in Tribeca

~ Amy's Bread - Three Locations ~

	HELL'S KITCHEN 672 Ninth Avenue (Between 46th & 47th Streets) New York, NY 10036 Telephone: (212) 977-2670 Fax: (212) 977-2282 Visit | Map Store Hours: Mon-Fri: Saturday: Sunday: 7:30am - 11:00pm 8:00am - 11:00pm 9:00am - 6:00pm Directions: By Subway: N or R train to the 49th Street station, exit on the 47th Street end of train, walk to Ninth Avenue. Or take C or E train to the 50th Street station, or A to 42nd Street--exit on North end of train, walk West to Ninth Avenue and 46th Street. By Bus: Take the M11 bus down Ninth Avenue and get out at 46th Street.
	CHELSEA MARKET 75 Ninth Avenue (Between 15th & 16th Streets) New York, NY 10011 Telephone: (212) 462-4338 Fax: (212) 462-4323 Visit | Map Store Hours: Mon-Fri: Saturday: Sunday: 7:30am - 9:00pm 8:00am - 8:00pm 9:00am - 7:00pm Directions: By Subway: A, C, E, or L train to the 14th Street (8th Avenue) station. Walk West to Ninth Avenue and 15th Street. By Bus: Take the M11 bus down Ninth Avenue and get out between 15th and 16th Streets. Parking: There are 2 parking lots adjacent to the building, both with entrances on West 15th Street.
	THE VILLAGE 250 Bleecker Street at Leroy Street New York, NY 10014 Telephone: (212) 675-7802 Fax: (212) 675-7831 Visit | Map Store Hours: Mon Tue-Fri: Saturday: Sunday: 7:30am – 9:00pm 7:30am – 11:00pm 8:00am – 11:00pm 8:00am – 9:00pm Directions: By Subway: Take the A, C, E, B, D, F, V to West 4th Street Station, take the 3rd Street exit, walk south one block to Bleecker Street and take a right. Or take the 1/9 to Christopher Street, walk down 7th Avenue and take a left on Bleecker Street. By Bus: Take the M20 down 7th Avenue to Bleecker Street or the M5, M6, or M7 up 6th Avenue to West 4th Street. Parking: There are parking meters on Cornelia St. and parking on Leroy Street after 4PM. Onto baking this moist cake                   …chocolate on chocolate…                                        nirvana for chocoholics

Definitely Devil’s Food Cake with Chocolate Silk Frosting

By Amy Scherber and Toy Kim Dupre

Adapted by Carmen Ortiz of Baking is my Zen

YIELD: one 9 inch double-layer cake

INGREDIENTS	GRAMS	OUNCES	VOLUME
Unsweetened chocolate, coarsely chopped	136	4.80	7/8 cup
Sour Cream, full-fat	136	4.80	½ cup + 1 tablespoon
Valrhona coca powder	30	1	5 tablespoons
Baking soda	2 3/8 teaspoons	2 3/8 teaspoons	2 3/8 teaspoons
Boiling water	340	12	1 ½ cups
Cake flour, sifted	224	8	2 cups
Kosher salt	5/8 teaspoon	5/8 teaspoon	5/8 teaspoon
Eggs	180	6.35	4 large
Vanilla extract	2 ½ teaspoons	2 ½ teaspoons	2 ½ teaspoons
Unsalted butter, slightly softened	170	6	¾ cup
Dark brown sugar	432	15.24	1 ¾ cups, firmly packed

PREPARE PANS:

·        Canola Oil Spray – (I use PAM)

·        Parchment paper

·        Cocoa powder for dusting

·        2 – 9 x 2 inch round cake pans

DIRECTIONS:

1.      Preheat oven to 350ºF. 

2.      Lightly spray two nine-inch cake pans with oil and line with parchment paper.

3.      Spray parchment paper very lightly with oil.

4.      Dust a small amount of cocoa powder in pans shaking off excess.

5.      Set aside.

6.      Melt chocolate over a double broiler or in the microwave. Set aside to cool.

7.      Sour cream mixture: In a bowl, whisk together sour cream, cocoa powder and baking soda to a smooth paste. 

8.      Gradually, while whisking, add boiling water to sour cream mixture until incorporated.

9.      In a bowl, combine cake flour and salt, whisking gently. Set aside.

10.  In a small bowl, whisk eggs and vanilla. Set aside.

11.  Cream butter and brown sugar on medium speed of electric mixer, using paddle attachment, until light and fluffy, (about 2 to 3 minutes).

12.  Add melted chocolate (pourable but not hot) into the butter/sugar mixture until incorporated. Scrape sides and bottom of bowl.

13.  Add eggs (which includes vanilla) gradually, mixing well after each addition. 

14.  Set mixing speed to medium-low. Add the cake flour to the butter mixture in 3 parts, alternating with the sour cream mixture. 

15.  Mix until thoroughly combined. Batter is a thin consistency.

16.  Divide the batter into the 2 pans.  (Weight of the batter: 794 g or 28 oz per pan)

17.  Bake for 35-40 minutes or until cake is almost ready to pull away from the side of the pan and toothpick inserted in the center of cake comes out with a few moist crumbs. 

18.  Note: Rotate pans after 18-20 minutes in the oven. This step is for even baking of cakes.

19.  Cool pans for 10 minutes on a rack.

20.  Lightly spray racks with cooking spray.

21.  Invert cakes onto lightly oil sprayed wire racks; removing pans and parchment paper.

22.   Cool cakes completely on rack.

23.  Prepare frosting while cakes cool.

24.  Frost cooled cakes.

CHOCOLATE SILK FROSTING

By Amy Scherber and Toy Kim Dupre

Adapted by Carmen Ortiz of Baking is my Zen

Keep this frosting at room temperature. The high percentage of solid chocolate in the frosting keeps best this way. It will become hard in the fridge. (though still divine).

Yield: enough to fill and finish one 9-inch two-layer cake

INGREDIENTS	GRAMS	OUNCES	VOLUME
Semisweet chocolate chips	505	17.81	3 cups
Confectioner’s sugar	160	5.64	1 3/8 cups
Valrhona cocoa powder	75	2.65	¾ cup
Unsalted butter, slightly softened-cool and firm	454	16	2 cups
Vanilla extract	1 teaspoon	1 teaspoon	1 teaspoon
Kosher salt	1/8 teaspoon	1/8 teaspoon	1/8 teaspoon

DIRECTIONS:

1.      Melt chocolate chips in double boiler or in the microwave. Set aside to cool.

2.      In a bowl, sift together the confectioner’s sugar and cocoa powder.

3.      Cream butter (using electric mixer with paddle attachment) at medium speed until light but not too soft, approximately 2 minutes.

4.      With mixer speed on low, add the confectioner’s sugar mixture to the creamed butter and continue to mix until incorporated.

5.      Add the melted chocolate, vanilla, and salt mixing on medium speed until incorporated and frosting is smooth with a good spreading consistency, 1 to 2 minutes.

6.      Do not overmix or it will get too warm and runny. It should be smooth, glossy, and soft enough to spread but still hold a stiff peak.

7.      Frosting is ready for use or store in an airtight container at room temperature.

8.      Use within 3 days.

God bless our country and the military!

 A special ‘THANK YOU’ to those in the military  who have passed.

Have a safe and happy Memorial Day Weekend Everyone!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Happy Mother’s Day with a Tres Leches Cake

Today, May 8, 2011, is Mother’s Day and I’ll be making a Tres Leches Cake topped with whipped cream and strawberries. It is also a family favorite, so it wasn’t difficult to select a recipe from my recipe books for this special day.

I’ve posted the recipe for Tres Leches Cake previously. Click HERE for blog post.

TRES LECHES CAKE

Cocina Cubana Club / Pascual Perez and Chef Sonia Martinez

Adapted by Carmen of Baking is my Zen

This dessert is actually Nicaraguan, but has been widely (or should I say, wildly!) adopted by all Cubans with a sweet tooth! Three different kinds of milk (thus the Tres Leches name) are used in the preparation. Fresh, evaporated and condensed. This version serves 8 to 10 portions.

CAKE:1 cup sugar     (3/4 cup for egg yolks, 1/4 cup for egg whites)
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar

MILK SYRUP:1 can (12 oz) evaporated milk
1 cup sweetened condensed milk    (I use 1 (14 oz) can)
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp light rum  (I use 4 Tablespoons White Bacardi Rum)

MERINGUE: (I use Whipped Cream instead)1 cup sugar
1/2 tsp cream of tartar
3 egg whites

FRUIT TOPPING: (I top with cut strawberries)
Preheat oven to 350 degrees Farenheit. Generously butter a 13 x 9-inch baking dish.

CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes (use paddle attachment). Fold in the milk, vanilla, flour and baking powder.

Beat the egg whites to soft peaks (use wisk attachment), adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter. Pierce the cake all over with a fork, taking care to not tear it up.

MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.

MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.

Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.

Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.

Not low-cal by any means, but well worth the effort!

CARMEN’S VARIATION AND NOTES:

For the milk syrup, I use 4 Tablespoons of rum.
My cake bakes in my oven for 30 minutes.
Whipped cream is used instead of meringue topping. See recipe below.
After adding the whipped cream, I top with cut strawberries. It is a great complement to the cake.

WHIPPED CREAM

From book CAKELOVE ~ Warren Brown

2 cups heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract

1. Place the mixing bowl and wire whip attachment from a standing mixer in the freezer for 10-15 minutes to chill.

2. Sift the confectioners’ sugar to remove any lumps.

3. Combine all of the ingredients in the chilled bowl and whip on medium to medium-high speed for 2-3 minutes, or until medium peaks form.

4. Remove the bowl and lightly whip by hand with a wisk to the desired stiffness.

ENJOY!

HAPPY MOTHER’S DAY TO ALL MOMS!

And, a special “I LOVE YOU” to my mom!

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul