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,
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.
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Definitely Devil’s Food Cake with Chocolate Silk Frosting
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
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