National Devil’s Food Cake Day
For someone who doesn’t really like cake, I actually really liked this one. It wasn’t the most beautiful cake – the middle was sunk in so my frosting all kind of pooled in the center of the cake. I know my cake was cooked all the way through, so perhaps I should try lowering the amount of baking powder, but don’t you think David Lebovitz would have made this adjust on his recipe? Or maybe it’s because I used a cake flour substitute (cornstarch mixed with all-purpose flour) instead of actual cake flour. Or maybe it’s because I’m at a high altitude. I’m not sure, ideas? But an ugly cake doesn’t make it any less delicious. It’s what’s on the inside that counts, right? 😉
Devil’s Food Cake with Ganache Frosting
Adapted from David Lebovitz
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/2 cups cake flour (or 1/2 cup cornstarch mixed with 1 cup all-purpose flour)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 1/2 sticks unsalted butter, 1 at room temperature, 1 1/2 cut into pieces
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup water, divided
1/2 cup milk
10 ounces semisweet chocolate morsels
- Adjust the oven rack to the center of the oven and preheat to 350 degrees F. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper. Set aside.
- To make the cake layers, sift together the cocoa powder, cake flour (or cornstarch and all-purpose flour), salt, baking soda, and baking powder in a bowl.
- In a large bowl, beat the room temperature butter and sugar with a hand mixer until smooth, about 5 minutes. Add the eggs one at a time until fully incorporated.
- Stir half of the dry ingredients into the butter mixture, then add 1/2 cup water and milk. Finally stir in the other half of the dry ingredients.
- Divide the batter evenly in the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a rack before frosting.
- Meanwhile, make the frosting. Melt the chocolate with the remaining 1/2 cup water in a stainless steel bowl over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the heat and add the remaining 1 1/2 sticks of butter, whisking until completely melted. Cool for 1 hour at room temperature.
- Remove the cake layers from their pans by running a knife around the inside of each pan. Flip one cake layer on to a cake plate and remove the parchment paper. Spread a layer of icing over the top of the first layer. Top with the second layer and spread the remaining frosting on the top and sides of the cake.