semisweet baking chocolate chips – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Thu, 07 May 2020 03:47:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 semisweet baking chocolate chips – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Chocolate Devil’s Food Cake http://aubreyabouttown.com/recipe/chocolate-devils-food-cake/ http://aubreyabouttown.com/recipe/chocolate-devils-food-cake/#respond Thu, 07 May 2020 03:46:58 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1761

Chocolate Devil’s Food Cake
So sinfully rich, it could only be called one thing; Devil’s Food! Perfect for your homemade birthday cake, anniversaries, or just when y’all need to tame that chocolate fix. Chocoholics rejoice!
Servings12 slices
Prep Time60 mins.
Cook Time30 mins.
Ingredients
Cake Batter
Chocolate Fudge Frosting
Instructions
Cake Batter
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius).
  2. Grease bottom & sides of two 9-inch round cake pans. Line bottoms with parchment rounds, dust sides with flour.
  3. In the bowl of a stand mixer, sift together cake flour, cocoa powder, baking soda, sugar, and salt.
  4. With the stand mixer outfitted with the paddle attachment, on low, blend cold cubed butter into the flour mixture, until it resembles crumbs and there are no visible large pieces of butter.
  5. In a measuring cup, measure together coffee and milk (coffee accentuates the chocolate, making a more intense chocolate flavour), stir in vanilla extract.
  6. All at once, add milk mixture to flour mixtute, blend until just incorporated and smooth, then add beaten eggs, mix just until eggs are blended, and the batter is glossy.
  7. Divide batter into the two prepared cake pans, lift and tap cake pans on counter to real ease any air-bubbles.
  8. Bake at 350 for 30 minutes, cakes are done when an inserted wooden toothpick or skewer comes out clean.
  9. On a rack, allow cakes to cool in the pans for just 20 mins, the turn cakes out of cake pans on to rack and allow cakes to cool completely.
Chocolate Fudge Frosting
  1. Creating a ‘double boiler’, fill a medium-size sauce pan with an inch of water, bring to a gentle simmer.
  2. To a medium-size metal or heat-proof bowl, add chocolate chips and heavy cream. Place bowl over simmering water. Gently stir with a rubber spatula just until chocolate chips have melted - creating a ganache. Remove from heat.
  3. In a small bowl, combine sour cream, vanilla extract, and salt.
  4. Add sour cream mixture to hot melted ganache, mix until fully incorporated.
  5. Allow to set up & cool completely at room temperature, stirring occasionally. The frosting will firm-up to a spreadable consistency in 2 hours.
Assemble the Cake
  1. Gently peel-off parchment round from one cake layer.
  2. Place cake layer upright on to a 9-inch cardboard cake round.
  3. Spread frosting on top of bottom cake layer to the edges.
  4. Place top layer top-side down onto first frosted layer, gently peel-off parchment round. Put a large dollop of frosting into top of cake, spreading it all the way to the edge.
  5. Spread frosting on sides of cake in an upward fashion to meet the frosted top, frost in a swirling fashion.
  6. Transfer to a cake stand or plate. Makes 12 slices.
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