Baking List, pt. X : Devil’s Food Cake with Chocolate Frosting

• April
• 29

5:56 pm Baking List, Just Dessert, Just out from the oven

The husband and Pumpkin loves chocolate. I don’t have a good chocolate cake recipe, so the usual chocolate fix that I would bake would be plain chocolate cheesecake.

They love the cheesecake, but I believe they would love this one even better.

Let’s just hope that I would finally make this next year :p

DEVIL’S FOOD CAKE WITH CHOCOLATE FROSTING

Ingredients

• 3/4 cup water
• 1 cup unsweetened cocoa powder
• 3/4 cup buttermilk
• 1 3/4 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (packed) golden brown sugar
• 1/2 cup mayonnaise
• 1 large egg
• 1 large egg white
• 1 teaspoon vanilla extract

Creamy Chocolate Frosting
Ingredients

• 9 ounces semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 8-ounce package cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups powdered sugar

Method

1. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to lukewarm.
2. Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add lukewarm chocolate mixture, then vanilla extract, beating until smooth.
3. Gradually add powdered sugar, beating until well blended.

Method

1. Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess.
2. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.
3. Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes.
4. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.
5. Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.
6. Place 1 cake layer on platter. Spread ? cup frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

****Double the ingredients to make substantial cake/or to make it more presentable