Devil's Food Cake

Devil's food cake, probably the most "wicked" name given to a cake.

Why such a wicked name?

Well it's the exact counterpart of the white, light, and airy angel food cake.

This dark, dense and sinfully chocolate cake is the perfect dessert for any chocolat lover and the perfect cake for Halloween.

Enjoy!

Devils Food Cake

Makes one 9-inch cake

Cake:

• 1 1/2 cups of cake flour
• 1/2 cup of unsweetened cocoa powder
• 1 tsp of baking soda
• 1/4 tsp of baking powder
• 1/2 tsp of salt
• 1/2 cup of unsalted butter at room temperature
• 1 1/2 cup of sugar
• 2 large eggs at room temperature
• 1 tsp of vanilla extract
• 1 cup of buttermilk at room temperature

Frosting:

• 3 cups of semi-sweet chocolate chips
• 4 cups of whipping cream

1. To make the frosting, place chocolate chips and heavy cream into a saucepan. Cook over low heat stirring constantly with a rubber spatula, until combined and thickened, 45-60 minutes. Remove from heat and let cool.
2. Once cooled transfer frosting to a large bowl and chill in the fridge for at least 1 hour or until thick enough to spread. Stir the frosting one more time before you chill to keep the consistency.



3. While your frosting is chilling in the fridge, heat oven to 350 degrees F. Butter two 9-inch round cake pans. Set aside.
4. Sift together flour, cocoa powder, baking soda, baking powder and salt.
5. In a large bowl beat the butter and sugar until smooth and creamy, about 5 minutes.
6. Add 1 egg at a time and beat until well incorporated. Beat in vanilla. Add half the flour mixture to the bowl and stir together with a large spoon; stir in milk, stir in second half of the flour. Stir until all is well combined but do not overstir.
7. Divide the batter evenly between the 2 pans and bake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
8. Leave cakes in pan for 10 minutes before removing onto a cooling rack. Let cool completely before frosting the cake.
9. To frost the cake, place 1 layer of the cake onto a platter, level the top of the cake with a serrated knife so the second layer can lay flat.
10. Cover the top of the cake completely and generously with frosting. Place the second layer on top and continue frosting the entire cake with as much frosting as desired. Best served the day of.

Cake Recipe adapted from Food and Drink Magazine

Frosting adapted from Martha Stewart