This is not really a Devil’s Food Cake. While it’s successful upon execution, it’s more of a fudgy brownie than the moist, fluffy cake that Bon Appetit depicts in it’s February 2010 issue. Coincidentally, it’s exactly the type of texture I’ve been after in a brownie since forever. According to Wiki, a Devil’s Food Cake is supposed to feature coffee, and this cake had nary a grain nor a whiff of coffee. Apparently, it’s also not supposed to incorporate melted chocolate, and this cake definitely had it’s fair share of chocolate. I loved it for what it turned out to be, not for what I expected or it promised to be.
I also doubled the recipe, and have no idea how the original was supposed to fill two 5 x2 inch round pans, considering that the doubled version filled a single 2 x 9 inch round pan. It made a two layer cake, while the single version was supposed to yield a 4-layer cake. The Sour Cream Fudge Frosting was simply chocolicious, and has the silky smoothness of ganache. I made it with the humble semi-sweet chocolate chip, rather than milk chocolate, because this is a milk-chocolate-free household. Either because somebody ate it all up, or because we misplaced it. (I know, who misplaces chocolate, right?!) In addition, I made 1.5 times the frosting recipe, because I figured I needed more of it since I doubled the cake recipe–it turned out that I had about half the frosting left over.
Onto the recipe, as I did it:
2 oz cup natural unsweetened cocoa powder
2 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
4 oz cup boiling water
4 oz cup buttermilk
5 1/2 oz cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (packed) dark brown sugar
4 oz sugar
4 oz canola oil
2 large egg
1 teaspoon vanilla extract
- Butter one 9 inch round cake pan lined w/parchment paper. Preheat over to 350 F.
- Combine cocoa and chocolate. Pour boiling water over cocoa-chocolate, stirring till smooth. Whisk in buttermilk after mixture has cooled.
- Sift together flour, baking soda, and salt.
- Beat together sugar, oil, eggs, and vanilla in Kitchen Aid stand mixer.
- Add flour and cocoa mixtures, beating until blended. Batter should be fairly runny.
- Pour batter into baking pan, baking until tester comes out with a few crumbs attached, about 30 45 minutes.
- Cool on rack for 15 minutes. Remove from pan and let cool completely before frosting.
12 oz chocolate chips, semisweet
3 oz unsalted butter
8 oz sour cream
6 tsp corn syrup
- Melt chocolate over double boiler.
- Remove from heat and stir in butter until melted. If butter is straight from the fridge, you will need to return mixture to double boiler when you see that the butter is not completely melted.
- Whisk in buttermilk and corn syrup.
- Let cool before spreading between layers and on top of cake.