DEVIL'S FOOD CAKE
Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made this one Friday, I expected my children, resident food critics much in the mould of The Grim Eater, to find it too dark, too rich, not sweet enough: you get the gist; instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. You may prefer to do the things the other way around from me, and get the frosting underway before you make the cakes. Either way, read the recipe through properly before you start cooking (I shouldn't have to remind) to get the shape of things in your head. Not least because the frosting is softer and stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
- Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
- Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
- While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
- Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
- Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
- But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 1/2 sticks butter in a pan over low heat to melt.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
- Let it stand for about 1 hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting.
- Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread about a third of the frosting, then top with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't.
DEVIL'S FOOD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
NIGELLA'S DEVIL'S FOOD CAKE
Forget the name, Nigella's devil's food cake is heavenly. The crumb is tender, the filling and frosting luscious.
Provided by Nigella Lawson
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.
- Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.
- Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn't kill you.
- Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
- Dribble the vanilla extract into the creamed butter and sugar - mixing all the while - then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.
- Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.
- Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.
- As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted.
- When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.
- Set the frosting aside for about one hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting.
- Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't.
DEVIL'S FOOD CAKE BY NIGELLA
Nigella Lawson's devil's food cake recipe adapted from her cookbook Kitchen is substituting the usual melted chocolate in the cake with cocoa and dark muscovado sugar. The runny batter is baked in two separate tins, which are then layered, and coated with a rich, dark chocolate frosting made with high-quality dark chocolate.
Provided by TasteAtlas
Categories Chocolate Cake
Yield 10 servings
Number Of Ingredients 16
Steps:
- Start by preheating the oven to 180°/350°F and butter two 8-inch (20 cm) round tins. In a bowl, combine cocoa and dark muscovado sugar, pour boiling water over it, and mix well to dissolve. Combine flour, bicarb, and soda in a different bowl.
- Proceed by creaming the butter together with the sugar until light. While continuously mixing, trickle in the vanilla extract, add one egg, and follow that with a scoopful of the flour mixture and the second egg. Make sure everything is blended, and then add the remaining flour mixture. Lastly, pour in the liquid cocoa mixture.
- Once all is well incorporated, divide the batter between the two prepared tins and bake for 30 minutes or until the cake tester comes out clean. When baked, leave the tins on a wire rack for 5-10 minutes, then turn them out to cool.
- While the cake is baking, make the frosting. Combine muscovado sugar, water, and butter in a pan and melt them over low heat. As the mixture begins to bubble, take off the heat, add the chopped chocolate, and stir, making sure it's been thoroughly coated. Leave to melt for a minute and whisk, so it's smooth and shiny.
- For the next hour, occasionally whisk the frosting, and when both the cake and the frosting have cooled, assemble the cake. Place one cake right side down, coat with one-third of frosting, cover with the second cake right side up and coat the top and the sides.
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