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Receta Moist Devil's Food Cake With Frosting
by Global Cookbook

Moist Devil's Food Cake With Frosting
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Ingredientes

  • 3/4 c. Dutch-process cocoa
  • 1/2 c. boiling water
  • 1 1/2 c. unsalted butter
  • 2 1/4 c. sugar
  • 1 Tbsp. vanilla extract
  • 4 lrg Large eggs, lightly beaten
  • 3 c. sifted cake flour (not self-rising)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c. lowfat milk
  • 24 ounce semisweet chocolate morsels
  • 4 c. whipping cream
  • 1 tsp light corn syrup

Direcciones

  1. Heat oven to 350 degrees. Arrange two racks in center of oven. Line bottoms of three 8- by 2-inch buttered cake pans with parchment paper. Dust bottoms and sides with extra cocoa; tap out excess. Sift the 3/4 c. cocoa; whisk with boiling water. Let cold.
  2. In electric mixer fitted with the paddle attachment, cream butter on low till light and fluffy, and gradually beat in the sugar till light and fluffy, 3 to 4 min; scrape down sides twice. Beat in the vanilla. Gradually drizzle in Large eggs, beating between each addition till batter is no longer slick, scraping down sides twice.
  3. Sift flour, baking soda, and salt. Whisk together the cocoa mix with the lowfat milk. With mixer on low speed, alternate adding flour mix and cocoa mix, a little of each at a time, starting and ending with the flour.
  4. Divide proportionately into the three pans. Bake 35 to 45 min, rotating the pans for even baking, if needed, till a cake tester inserted into the center of each comes out clean. Let cold on a wire rack, about 15 min. Remove the cakes from the pans, and return to rack to cold, tops up.
  5. Make the Chocolate Frosting: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, till combined and thickened, 20 to 25 min. Increase heat to medium-low, and cook, stirring, 3 min more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; chill. Check every 15 to 20 min; stir till cold sufficient to spread, about 2 hrs. (Makes 6 c.)
  6. To assemble cake, remove papers from bottoms of cakes. Save the prettiest layer for the top. Place one layer on the serving platter, spread with 1 1/2 c. of the chocolate frosting, and repeat with second layer, top with third. Cover outside of cake with remaining 3 c. frosting.
  7. Makes three 8 inch layers.
  8. Yield: 3 eight-inch layers