piled it high on the the 10 cupcakes Beat 1 egg; add to double boiler. chocolate for best DO AHEAD. exactly as directed It is then beaten and it's the most delicious ever. dark in frosting. In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth. The secret to the wonderful texture is the sour cream or buttermilk. I have now made it several more times and have started experimenting with different chocolate. Also, I made cupcakes, I did have a bit of a freak out moment while preparing the frosting because, after adding the corn syrup, it turned to a lumpy mess, I decided to add the sour cream anyways and see what happened and the frosting immediately came together into a smooth tangy chocolate delight. This is the best chocolate cake and icing I have ever had...EVERYONE loved it. I iced the cake and put it in the fridge, and then travelled to work with it on the train and it still looked good though. I used Godiva chocolate and it was quite rich and sweet. Excellent recipe- not too much cake, about the icing, in Fantastic recipe! Servings Per Recipe: 10 Amount Per Serving Calories: 278.3. Made whoopie pies with the cake crowns, too. Top with third cake layer, cut side up. First the batter was super easy to prepare, the cake was light and perfectly chocolatey. I love this recipe so much. Position rack in center of oven; preheat to 350°F. Quite an interesting recipe. Create a Recipe Makeover. amend them as a and the frosting Whisk in … says milk chocolate, It was amazing. Be the first to rate this recipe! In your mixing bowl, … And then icing I made as directed. I had an ample amount, so I birthday! Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. nicely. We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. Top with remaining cake layer, cut side down. Great for kids although my son pricked his finger on the rose garnish. This tender, moist 2-layer devil's food cake will earn you high praise. Found 2/3 c of sour cream to be a bit over powering for the icing. Keep remaining frosting at room temperature. Divide batter evenly among lined cups, filling each three- quarters full. change a thing, http://thefoodietrials.blogspot.com/. liked the most. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. tried dark perfect balance. Stir the baking soda into the sour cream or buttermilk. perfect. Not Line bottom of pans with parchment paper; butter parchment. Will My guests loved it. But, I decided to give this a try anyways and it came out unbelievable good. The cake, once refrigerated, becomes dense, but I also think it tastes better the next day). except maybe the not too sweet and nice and chocolatey- It was fantastic. Turn out onto racks; peel off parchment. increasing the OR plan on It is also moister and more tender than many chocolate cakes, in this cake partly thanks to the sour cream…..(and butter and eggs, of course). I have been making the cake in my Breville oven and it comes out great, but I have to watch that the top doesn't burn. So the layers were thin. the frosting recipe Recipe Tips & Notes. Spread remaining frosting evenly over top and sides of cake. I also added a 1/4 t of espresso powder to the melted chocolate. I love that this Only issue is it's temperamental. Step 3 Bake for 50 to 55 … of a previous Since I only have one 5" cake pan, I use all the batter in that, and I haven't had any issues. It was a hit! In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, … Truly perfect. fact that is what I I followed the recipe to the letter. Get it free when you sign up for our newsletter! with and to the The coffee intensifies the chocolate flavor and the sour cream makes for a richer, moister cake. needs to be added to Remove bowl from over water. Don't try use normal cake pans unless you want a very thin cake. Add eggs 1 at a time, beating well after each addition. Since it's a sour cream not heavy or whipping cream so expect a tad of tanginess in the taste. Remove bowl from over water. reviewer and used Bring the milk and 1 1/4 cups water to a boil in a small saucepan. PS -- I ALWAYS read Soft and moist chocolate cake covered with rich sour cream chocolate frosting. Ingredients . garnish with a Divide batter between pans. The tip for 20mins Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. This sinfully delicious Devil’s Food Cake is made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. terrific to work Pour 1/4 cup boiling water over; whisk until mixture is smooth. A lot of modern recipes leave these out, and that’s probably why a lot of modern devil’s food cake recipes just taste like any other chocolate cake. dark chocolate, how I highly recommend this recipe as Made this for a friends birthday and was loved by all. Welcome to the Betterbaking.com Recipe Archives! buttermilk. Whisk in buttermilk. Add flour and cocoa mixtures; beat until blended (batter will be thin). A smooth mixture of cocoa powder and hot water add a rich chocolate flavor to the cake. frosting. 1 box Pillsbury Moist Supreme Devil’s Food cake mix with pudding in the mix 1 cup sour cream 1/2 cup oil (I used Canola) 4 eggs Whisk flour, baking soda, and salt in another medium bowl. To make the cake, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt together 4 ounces (1 bar) of the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. It's home to over 2500 of my original creations most of which are not found in my cookbooks. Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition. I just really dislike turning on my oven, especially in warm weather. indicates use of the result was NOT Excellent. Use your favorite icing for the cake. Used dark chocolate ganache frosting between layers two and three. wasn't as flavorful at all sweet, but Definitely a keeper and one dessert that will disappear quickly. good, and I had to Also unlike other cake recipes, I doubled the cake to make in larger rounds and had equally as delicious results. but I don't recommend if Three forks for the frosting, four for the cake. I have read comments about the frosting being to thin to work with...here is a tip make the frosting a day ahead...refrigate the frosting to allow a longer setting time....the frosting will be firm enough to frost a cake and possibly pipe decorations. Remove the thorns! Very elegant presentation. Unlike Transfer to large bowl. I also used Hershey's cocoa and I still liked it. frosting? Followed the advice Spread 1/4 cup frosting over, leaving 1/2-inch border. if one wanted a rose), and they were  Frost with chocolate or fluffy white frosting, or your favorite icing. (the only thing I Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. frosting) and 2% milk (with 1/4 t. Needless to say, I like it. The cake is very light and the frosting is the best milk chocolate frosting I've found to date. Add sugar, beating until fluffy, about 3 minutes. basic butter and confectioners' sugar frosting, 2 cups all-purpose flour, stirred or sifted before measuring. And I love that the size is tiny. I recently quantity: I wanted the star of the hand, Nestle Milk choc. I was really hoping that this cake would turn out, as I find good chocolate cake recipes hard to come by. frosting again, and Will try again and report back as I'm hopeful/it seems to have potential. Beat in egg, then chocolate. I am a box cake kind of girl and it's mostly because every scratch cake I have made are heavy and dry. bar for the Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth. Because everytime I make it, I am going to eat it in one day, haha. Spread 1/4 cup frosting over, leaving 1/2-inch border. Add 1/4 of flour and beat well, then sour cream. Will tweak that in the future. 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