Friday, April 4, 2008

Devil's Food Cake II

This is another really good chocolate cake that uses sour cream. The icing is wonderfully rich, very much a ganache type, and great on any chocolate cake. I got this recipe from Mary Engelbreit's "Queen of the Kitchen" cookbook. this recipe works well at high altitude, without adjustments. I live at 6500 feet and it has always done well.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 1/4 cups unbleached flour( I use King Arthur's or Pillsbury)
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2/3 cup shortening (Can use butter flavor but don't have to)
  • 1 3/4 cups sugar
  • 1 teaspoon REAL vanilla extract
  • 2 large eggs
  • 1 1/3 cups sour cream

Preheat oven to 350 degrees. Grease AND flour 2 9-inch round cake pans. In a small bowl, whisk together the cocoa and boiling water until smooth. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, beat the shortening, sugar, and vanilla with an electric mixer until "sandy" textured. Add the egss, one at a time, beating well after each addition. On low speed, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour. Add the cocoa mixture and blend well. Divide the batter between the prepared pans. Bake for 40 minutes, or until a toothpick inserted near the center comes out clean. Place the pans on wire racks and let cool for 20 minutes. Invert the layers onto the racks, then turn them right side up and let them cool completely. Place one cake layer on a serving plate and spread with about 1 cup of the frosting. Top with the remaining cake layer and spread the remaing frosting over the top and sides of the cake. This cake is also good with a white seven minute type frosting.


  • 6 ounces semi-sweet chocolate, chopped (you can also use chocolate chips!!)
  • 2 Tablespoons water
  • 1/2 cup sugar
  • 4 large Egg yolks
  • 3/4 teaspoon real vanilla extract
  • 1 cup(2 sticks) unsalted butter, cut into small pieces at room temperature

In a double boiler, set over simmering water, melt the chocolate with the water, whisking until smooth. Transfer to a large bowl. In the cleaned double boiler set over simmering water, mix the egg yolks and the sugar and heat, whisking constantly, for 3 to 5 minutes, until the sugar is dissolved and the mixture is pale and thick. Stir into the melted chocolate, then add the vanilla. With an electric mixer, beat the frosting on high speed for 3 minutes or until cooled to room temperature. Beat in the butter, one piece at a time, beating until smooth after each addition.

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