HOMEMADE DEVILS FOOD CAKE RECIPEI love this Devils Food Cake recipe. It is a "dig-into" kind of cake. The three layers are devilishly dark and chocolaty from cocoa, bittersweet chocolate and semisweet chocolate.While the layers could be filled and frosted with almost any thick frosting, my favorite is a fluffy marshmallow one. 
OLD FASHIONED DEVILS FOOD CAKE I love Dorie Greenspan, and this is one recipe from her Baking cookbook. Pick up a copy, you won't be disappointed. See link at top right. This devils food cake recipe's flavor and texture are perfect and the cake looks spectacular when it’s generously fluffed and when one of the dark layers is broken into crumbs and pressed into the frosting on the outside of the cake. Finished like that, it makes a grand birthday cake, whether it’s for a child’s birthday or even grandpa’s birthday. Keep this devils food cake recipe under lock and key... DEVILS FOOD CAKE RECIPE
To Make The Cake: When thoroughly mixed, add the dry ingredients alternately with the buttermilk; beginning and ending with the dry ingredients. On low speed, mix in the boiling water which will thin the batter considerably. Using a rubber spatula, stir in the chopped chocolate. Divide the batter evenly between two pans and smooth the tops with the spatula. Bake for 25-30 minutes or when a toothpick inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.) When you are ready to fill the cakes, look to see if they have crowned and if so, use a long serrated knife and gently saw off the top to even them. With the same knife, slice each layer horizontally in half. Set three layers aside and crumble the fourth layer; set the crumbs aside. To make the Filling and Frosting for this devils food cake recipe: When the syrup is at 235 degrees, begin beating the egg whites on medium with a whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, carefully pour in the hot syrup, pouring it between the beaters and the side of the bowl. Splatters will happen and don’t try to scrape them into the whites, just keep going. Add the vanilla extract and keep beating the whites until they have reached room temperature; approximately 5 minutes. You should have smooth, shiny, marshmallowy frosting. You could keep it in the refrigerator, but it’s really better to use it right now. Assembling Now cover the entire cake with the cake crumbs and gently press them into the filling with your fingers. Refrigerate for at least 1 hour before serving. This is an awesome devils food cake recipe - you may have to "hide" it from your friends and family. |
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FEATURED RECIPE:
RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe