Lining up your ingredients, sifting them into the bowl, mixing and stirring, pouring and baking - even if you've never tried your hand at the arts before, it will make you feel like a craftsman. Ron Swanson would be proud - and I imagine very eager to eat that freshly baked cake.
But I'm getting off topic - what's really important is that this Devil's Food Cake with Chocolate Ganache Frosting is delectable and delicious. And if you're anything like me, you've already got the ingredients right at home! Can I get a what-what?!
Let's see how to make this scrumptious treat after the jump:
And then I'd see the word sift and I'd think - "Who has time for that?" (I'm beginning to realize that I was a very lazy baker!) But since we got a sifter for our wedding, I'm a firm believer in that as well. My cakes are lighter and fluffier as a result.
Bonus: You get to eat the trimmed cake pieces right away. Up top! (I'm totally miming a high five at my desk right now).
Once your bottom layer is frosted, place the second layer upside down on the first (see photo above). This should give you a perfectly level cake. All that's left is to frost your little heart out!
Devil's Food Cake1 cup unsweetened cocoa powder, plus more for dusting
1 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups sugar
1 teaspoon baking powder
1/2 cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup hot water
Preheat oven to 350 degrees. Butter two 8 inch cake pans. Line bottoms with parchment paper, and butter paper. Dust the pans with cocoa; tap out the extra.
Sift cocoa, salt, flour, baking soda, sugar, and baking powder into a large mixing bowl. Whisk together. Beat in buttermilk, oil, vanilla, eggs, and hot water one at a time (in that order), using a mixer set to low speed. Beat until smooth, about 2 minutes.
Pur batter into cake pans - about 2/3 full for each. Bake 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through cooking for best results.
Remove from oven and allow to cool before frosting.
Chocolate Ganache Frosting1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream
Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Freeze, stirring occasionally, until the consistency of stiff cream cheese (10 - 15 minutes). Be careful not to leave it too long - it will solidify! Whisk until smooth and pliable - ice your cake as shown above.
Cake and Frosting recipes adapted from Martha Stewart
Until next time, my darlings!