Thursday, May 26, 2011

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,
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.


HELL'S KITCHEN
672 Ninth Avenue
(Between 46th & 47th Streets)
New York, NY 10036
Telephone: (212) 977-2670
Fax: (212) 977-2282

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
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 350ยบF. 
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

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)