Devil’s Food Cake
FOR THE CAKE
2 1/4 Cup Cake flour
2 Cup Sugar
3/4 Cup Unsweetened cocoa powder
2 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
12 Tablespoon Unsalted butter; softened (1 1/2 sticks)
4 Large Eggs
1 3/4 Cup Buttermilk
1 Teaspoon Vanilla extract
FOR THE CHOCOLATE GANACHE:
1 pound semi−sweet chocolate, chopped into small
pieces, or semi−sweet chocolate chips 2 cups heavy cream
TO MAKE THE CAKE:
Preheat the oven to 350 F. Lightly butter two 10−inch
cake pans and line the bottoms with parchment paper. Sift together the
flour, sugar, cocoa, baking powder, baking soda, and salt. In a medium−size bowl, mix the sifted ingredients with an electric hand−held mixer for 30 seconds. With the mixer still running, alternately add half the butter and 2 of the eggs, and then the remaining butter and the remaining eggs. Mix until the ingredients are evenly combined, about one minute. Scrape down the sides of the bowl to combine the ingredients.
Continue to mix on low speed and add the buttermilk and vanilla. Increase the speed and beat the batter for 3 to 5 minutes, until fluffy.
Divide the batter between the prepared cake pans, and bake for 30 to 40
minutes, or until a cake tester or toothpick comes out clean when inserted
in the center. Cool the cakes for 10 minutes, then carefully unmold them
onto a cake circle or plate and cool on a rack.
TO MAKE THE CHOCOLATE GANACHE:
Place the chocolate in a bowl. In a saucepan, bring the heavy cream to a boil. Pour the cream over the chocolate and whisk until completely smooth. Let the mixture come to room temperature and then
refrigerate for 2 hours. For icing the cake, the ganache should be set but
still spreadable.
Slice each cake horizontally into 2 layers. Set one layer on a cake circle
and spread the top with about a 1/4−inch of chocolate ganache. Repeat with the other layers and ganache to build the cake. Spread the top and sides of the cake with a thin smooth layer of ganache. Chill the cake for 20 minutes.
B-man 