Saturday, January 29, 2011

Savory Smackerel: Heavenly Devil's Food Cake

Since we're on the topic of desserts, I discovered this recipe a few years ago in a cookbook that my Dad gave to me. It's called Capitol Classics and it's by the Junior League of Washington DC. A lot of the recipes in it are "she-she" but most are pretty easy and very yummy. I like to make this cake around Valentine's Day because it is everything you'd want in a good 'ol Valentine's chocolate, cream and MORE chocolate! Don't be put off by the directions. Making a cake from scratch can be easy and afterwards, you can brag to your family and friends that you made a cake...FROM SCRATCH!

Heavenly Devil's Food Cake

1 cup unsweetened cocoa

2 cups boiling water

2 3/4 cups sifted flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1 cup butter, softened

2 1/2 cups sugar

4 eggs

1 1/2 tsp vanilla


1 cup heavy cream, chilled

1/4 cup powdered sugar

1 tsp vanilla


1 6-ounce package semisweet chocolate chips

1/2 cup light cream

1 cup butter

2 1/2 cups powdered sugar

*Combine cocoa and boiling water and beat until smooth. Cool completely.

*Sift together flour, soda, salt, and baking powder. Set aside.

*In large bowl, cream butter, sugar, eggs and vanilla until light, about 5 minutes. Add flour mixture alternately with cocoa mixture, beginning and ending with flour mixture. Do not overbeat.

*Grease 3 9" cake pans. Divide cake batter evenly between pans. Bake at 350 degrees for 25-30 minutes or until cake springs back when gently touched. Cool in pans for 10 minutes. Carefully loosen sides with knife and remove. Cool completely. (Note: I only had 2 9 inch pans, so I did two at a time and then did the third once the first two came out of the oven).

*To make filling, whip cream until soft peaks form. Beat in sugar and vanilla. Refrigerate.

*To make frosting, combine chocolate chips, cream and butter in saucepan. Stir over medium heat until smooth. Remove from heat and whisk in powdered sugar. Place ice in a large mixing bowl. Place saucepan over ice and beat until frosting holds it's shape (Note: this will take a few minutes--maybe 5+. When pan comes off stove, mixture will be dark and runny. Beat until it turns a light brown and is more "frosting" looking!)

*To assemble cake, place 1 layer topside down on plate. Spread with half the cream filling. Repeat with second layer. Place third layer on to with topside up. Frost cake and refrigerate at least 1 hours before serving.

Just for kicks, here is a picture of Glenda and her Valentine with her own Heavenly Devil's Food Cake. I got her name in a blog swap and this recipe was calling her name. :)




HPS said...

I can testify! This cake'll hit you between the eye(s)!!!! It is a PARTAY in your mouth and very sinfully delightful!

Glenda said...

K this is the BEST cake ever. I know P Diddy would just die if he knew his pix was on here. Itvis our secret :)))

HPS said...