Grandma's Devil's Food Cake

A community recipe by chocolate nemesis

Not tested or verified by Nigella.com

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Introduction

This is a cake for any chocoholic. It's one which tops my list. Very moist and better for keeping (if you can). The recipe is from Jim Foble's Old-Fashioned American Baking book.

Ingredients

Serves: 6

For the Cake

½ cup unsweetened cocoa powder
1 cup boiling water
1½ cups sifted cake flour
1 tablespoon baking soda
¼ tablespoon baking powder
½ tablespoon salt
8 tablespoons softened unsalted butter
1¼ cups granulated sugar
2 large eggs
2 tablespoons vanilla extract

For the Fudge Frosting

1½ cups granulated sugar
1 cup heavy cream
6 ounces coarsely chopped unsweetened chocolate
8 tablespoons sliced unsalted butter
2 tablespoons vanilla extract

Method

Grandma's Devil's Food Cake is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Position a rack in centre of the oven and pre-heat to 350 F/ 175 C. Grease and flour, two 8 inch cake pans.

Place the cocoa in a bowl and pour in the boiling water, stir to dissolve the cocoa and cool slightly.

In a medium sized bowl with an electric mixer beat the butter until fluffy, about 1 minute then gradually beat in the sugar. Beat in the eggs, one at a time; add the vanilla extract and beat until light and fluffy, 1-2 minutes. Beat in the dry ingredients alternately With the cocoa mixture, beginning and ending with dry ingredients.

Divide batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre comes out with just a few crumbs clinging to it; do not over bake or the cakes will become to dry. Cool in the pans on a wire rack for 5 minutes.

Run a knife around the edges to loosen from the pans and turn layers out on the rack, placing one upside down and the other right side up.

For The Frosting:

In a saucepan, combine the sugar and heavy cream. Place over a moderate heat and, stirring constantly, bring to the boil. Reduce heat and simmer for 10 minutes without stirring.

Remove from the heat and stir in the chocolate, butter and vanilla extract, continue to stir until the chocolate and butter melt.

turn into a bowl and cool to room temp, stirring occasionally. Refrigerate, stirring frequently, until thickened and of good spreading consistency.

To frost the cake:

Brush any loose crumbs from the layers and place one upside down on a serving plate. Spread with some of the frosting. Centre the remaining layer, right side up over the top.

use remaining frosting to coat top and sides making decorative swirls around sides and over the top.

Chill to set frosting but return to room temp before serving.

Tell us what you think

What 1 Other has said

I think there is a typo for the amount of salt needed in the recipe - it should read 1/2 tsp (just made it using the above and it came out quite salty !)

Posted by Meneka on 14th November 2011

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