DEVIL’S FOOD CAKE
Yields: 2, 9-inch cake
Baking time: 30-35 mins
3/4 cup butter, room temperature
2 1/4 cups sugar
3/4 cups unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder 3/4 teaspoon salt
1 1/4 cups brewed coffee
1/4 cup milk
1 1/2 cup butter, room temperature
1/2 cup shortening
1/4 teaspoon salt
1 cup unsweetened cocoa powder
2 teaspoon vanilla extract
11 1/2 cups powdered sugar
1 cup heavy cream
8 ounces (1 cup) semi-sweet chocolate
2 tablespoons vegetable shortening
- Prepare two 9 inch round baking pans by greasing them, then lining the bottoms with parchment paper. Grease parchment paper then dust the pans with flour. Set aside.
- Beat Butter on medium speed until fluffy, add in sugar and beat until lighter in color. Add in Cocoa powder and vanilla, beat well to combine. Add in eggs, one at a time beating well after each addition.
- Sift together flour, baking soda, baking powder and salt. Combine coffee and milk.
- Alternating, add flour and coffee to batter, starting and ending with flour, mixing just until each addition is combined in to batter. Make sure to scrape down sides of bowl occasionally.
- Divide batter evenly between the 2 prepared pans. Bake in a preheated 350 degree oven for 30-35 minutes. Test for doneness using a toothpick inserted in center.
- Let cakes cool in Pan for 30 minutes before turning out onto racks to cool completely.
- Cream together butter, shortening and salt until smooth and creamy. Add cocoa powder and vanilla extract, beat again. Add powdered sugar, 1 cup at a time, beating slowly to make sure sugar is fully incorporated. Slowly add cream until desired stiffness is reached.
- Place chocolate and shortening in a microwave safe dish, microwave on high for about 45 seconds. Remove from microwave and stir until chocolate is completely melted and no lumps remain. Using an offset spatula, spread chocolate in a thin layer on a cold metal baking sheet. Place in the freezer for about 5 minutes to harden. Using a flat metal spatula, scrap chocolate away from you to form curls. Refrigerate curls until ready to use.
- If doing 4 layers-Using a serrated knife, slice each of your 2 baked layers in halve horizontally. Place bottom layer on cake stand or serving plate. Using 1/4 of buttercream, spread evenly on top of layer, just to the edges. Repeat with next 2 layers.
- Place top layer on cake, Use remaining 1/4 buttercream and spread to edges of cake but create a small raised rim (by spreading butter cream thinner in the center) around the edge. This will help keep your chocolate curls on the cake. Gently pile on chocolate curls to cover top of cake.
- Keep cake refrigerated.
If you are against coffee, you can substitute with water