southern devil's food cake
From a cookbook.
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yield
10 serving(s)
cook time
45 Min
method
Bake
Ingredients For southern devil's food cake
- FOR THE GANACHE
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1 lbsemisweet chocolate, finely chopped
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2 cheavy cream
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2 Tbspunsalted butter, softened
- FOR THE CAKE
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3/4 cunsalted butter, softened
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1 3/4 call purpose flour
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2 cpacked dark brown sugar
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2 tspvanilla
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3eggs, room temperature
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3/4 cunsweetened dutch processed cocoa powder
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1 1/4 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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1 1/2 cbuttermilk, room temperature
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1/4 cmayonnaise
How To Make southern devil's food cake
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1Make the ganache: Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2 quart saucepan over medium high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the ganache and set aside at room temperature for at least 8 hours or overnight.
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2Make the cake: Position a rack in the center of the oven and heat the oven to 350. Butter two 8x2 inch round cake pans and line each with a parchment round. Butter the parchment, dust with flour, and tap out any excess.
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3In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium high speed until lighter in color and slightly increased in volume, 3-5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Sift the flour, cocoa powder, baking soda, and baking powder onto a piece of parchment. Add the salt to the dry ingredients after sifting.
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4Using the parchment as a chute, add one quarter of the dry ingredients to the batter and mix on low speed until incorporated. Add about 1/2 cup of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk, mixing until incorporated after each addition and stopping to scrape the bowl and beater as necessary. Using a whisk, fold the mayonnaise into the batter.
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5Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean and the sides of the cake have begun to pull away from the pan slightly, 40-45 minutes. Remove the pans from the oven and cool on a rack for 15 minutes. Invert the cakes onto the rack and remove the pans and parchment. Cool the cakes completely. (The cakes may be made 1 day ahead; wrap well and store at room temperature.)
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6Assemble the cake: With a serrated knife, cut each cake in half horizontally. Put one of the base layers on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean while icing the cake. Top the cake with about 1/3 cup of the ganache, spreading it evenly over the top. Add another cake layer, top with ganache, and repeat until the last layer is in place. Spread a thin layer of ganache over the top and sides of the cake and refrigerate for 15 minutes to seal in any crumbs. Spread the remaining ganache over the top and sides. Remove the waxed paper. The cake may be refrigerated, covered, for up to 2 days. Return to room temperature 2 hours before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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