I’ve been in a cake baking rut. A rut in the sense that my past 3 of 4 cake-like items I have baked have turned out sub-par. This not only upsets me, but makes me not want to bake for fear of another failure.
Devils Food Chocolate Cake
-Adapted from Martha Stewart
- 1 1/2 cups (3 sticks) unsalted butter, plus more for pans
- 3/4 cup natural unsweetened Hershey’s cocoa, plus more for pans
- 1/2 cup boiling water
- 2 1/4 cups sugar
- 1 tablespoon vanilla extract
- 4 large eggs, lightly beaten
- 3 cups sifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
Preheat oven to 350. Butter 2 cake pans. Cut out some circles in parchment paper and put in bottom. Dust with cocoa and set aside. Add boiling water to cocoa powder. Mix and set aside.
In your boyfriend’s Kitchenaid mixer, whip butter with paddle attachment. Add sugar and blend until fluffy. Scrape down sides and whip again. Add vanilla and eggs gradually. Blend until smooth and uniform.
Sift all dry ingredients together. Stir milk into cocoa paste- it will look delicious, but it is not.
Alternate adding flour and cocoa mixture, to butter/sugar whip. Mix until mixture is mixed.
Divide batter evenly among cake pans. Bake for 35ish minutes- or until toothpick or other sharp item you stab into cake comes out clean.
Let rest for 15 minutes. Turn out onto wire rack to cool.
Tasty Chcolate Frosting-
- 1 stick butter
- 2 cups powdered sugar
- 1 1/2 cups chocolate pieces
In a double boiler, begin to melt chocolate pieces. In mixer, whip butter. Sift powdered sugar into butter. Add cream and more powdered sugar if desired to acheive the consistancy you want.
When chocolate pieces are melty, remove from heat. pour in some cream- give it a good glug. Stir. Allow to cool for a bit then add to butter/sugar mixture. Whip to desired consistancy.
When the cake is COMPLETELY cooled, you’re ready to frost. Start with a bread knife and cut off the rounded tops of the cake- this not only gives you something to nibble on- it also gives you great surfaces to work with. No wonky cakes here, no sir.
Frost the top of one cake. Put the other cake on top of the first. Frost the rest of the cake. Put a crazy-huge daffodil on your cake for beauty and to remind everyone else about spring… and GMO daffodils.