Devil's Food Cake and Choc.Buttercream F
Source of Recipe
BBR
Recipe Introduction
Posted by: sugarbug
List of Ingredients
4 - ounces unsweetened chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, at room temp.
2-1/2 cups (packed) light brown sugar
3 large eggs
1-1/4 cups cake flour, sifted
2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
3 drops red food color
1 tsp. pure vanilla extract
1 cup boiling water
Unsweetened cocoa powder to dust the baking pansRecipe
Preheat oven to 350 degrees. Butter the bottome and sides of two 9-inch round cake pans. Line the bottoms with circles of wax paper and butter the paper. Dust the bottom and sides of pans with cocoa powder, tap out excess. Set aside.
Melt the chocolate in the top of a double boiler over simmering water. Set aside.
Cream the butter and sugar together in a large bowl, using an electric mixer until lit and fluffy, about 5 min.. With the mixer on low speed, add the eggs, one at a time, beating well after each. Stir in the melted chocolate.
Sift the flour, baking soda, and salt into another bowl. Withe the mixer on low speed and alternating between the two, add the flour mixture (1/3 at a time) and the sour cream (1/2 at a time) to the chocolate mixture, starting and ending with flour. Scrape down the sides of the bowl and beat on medium speed for 2 minutes. Add the food color and vanilla to the boiling water, then slowly add it to the batter. Continue mixing until combined, 1 minute more.
To assemble the cake, place one cake layer, top side up, on a serving plate. Spread with 1/3 of the butter cream. Top with the remaining layer, top side up. Frost the sides and tope of the cake with the remaining butter cream. This cake is best served at room temp.
Old Fashioned Chocolate Buttercream
8 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
4 large egg yolks
2 cups sifted confectioners' sugar
1/3 cup strong brewed coffee, boiling hot
1-1/2 cups (3 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
Melt the chocolates together in the top of a double boiler over simmering water. Set aside to cool.
Place the egg yolks and confectioners' sugar in a bowl. Beat with an electric mixer on low speed until combined. Increase the speed to high and continue mixing until the mixture is fluffy and lemon-colored, about 5 minutes.
Reduce speed to low and add the cooled chocolate, mixing until well combined, 1 minute. Add the hot coffee in a steady stream. Continue beating until incorporated, 30 seconds. Add the butter, a tablespoon at a time, until incorpoerated. Increase the speed to high and whip until light and fluffy, about 5 minutes. Mix in the vanilla.
Use the buttercream immediately, or store, covered, in the refrigerator for up to 2 days.
Makes 4 cups, enough to frost 1- 9 inch 2 layer cake.
**The boiling hot coffee should cook the egg yolks, but to be safe, use very fresh eggs that have been kept refrigerated.
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