Devils Food Cake With Chocolate Orange Buttercream Recipes

DEVIL'S FOOD CAKE WITH ORANGE FROSTING

Steps:

• Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside.
• With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well.
• When the cocoa mixture is lukewarm, stir into the butter mixture.
• Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream.
• Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack.
• Thinly slice the orange rind strips. Blanch in boiling water, 1 minute.
• For the frosting:
• Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread.
• Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.

THE ULTIMATE DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
• In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
• Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
• Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
• Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM

Steps:

• Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
• In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
• In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
• Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
• Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
• Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
• Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
• Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
• Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

DEVIL'S FOOD CAKE WITH CHOCOLATE MOUSSE BUTTERCREAM

Steps:

• Cake:.
• In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
• Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
• Stir in the vanilla and let cool; then stir in the buttermilk.
• In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
• Add the sugars and beat until creamy.
• Beat in the eggs, one at a time, beating well after each addition.
• Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
• Add one-third of the flour mixture and beat at low just until combined.
• Beat in half of the chocolate-buttermilk mixture just until combined.
• Scrape down the sides of the bowl with a rubber spatula.
• Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
• Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
• Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
• Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
• Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
• Transfer to wire racks and let cool 5-10 minutes.
• Invert the cakes onto the racks and peel the parchment paper from the layers.
• Let cool completely before frosting.
• Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
• Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
• Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
• Frost the top and sides of the cake with the remaining buttercream.
• Chocolate Mousse Buttercream:.
• Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
• Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
• Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
• Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
• Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
• Beat in the vanilla and salt.
• While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
• Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
• With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
• Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
• When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.