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Devil's Food Cake & Choc/Orange Buttercream Frosting

Source of Recipe

Gourmet Magazine March 2204


Recipe Introduction

Tried & true and very rich! Devil's Food Cake with Chocolate - Orange Buttercream Frosting

List of Ingredients

Cake
4 oz bittersweet chocolate or semisweet chocolate (not unsweetened)
1 1/2 C all purpose flour
1/2 C unsweetened cocoa powder
1 t baking powder
1/2 t course kosher salt
1/4 t baking soda
1/2 C whole milk
1/2 C plain whole - milk yogurt
1 1/2 C (packed) brown sugar
3/4 C(1 1/2 sticks) unsalted butter - room temp.
4 large eggs

Buttercream Frosting

8 oz bittersweet or semisweet chocolate
1/2 C unsweetened cocoa powder
7 T (or more) water
1 1/2 C (3 sticks) unsalted butter - room temp.
4 cups powdered sugar, divided
1 T grated orange peel
2 t vanilla extract
1/2 t coarse kosher salt
1 T Grand Manier or other orange liquor

Chocolate Curls for garnish



Recipe

For cake:

�Position rack in the center of the oven and preheat to 325�.
�Butter and flour two 9� cake pans. Line bottoms with parchment paper rounds.
�Stir chocolate in the top of a double boiler set over simmering water until smooth. Remove from over water and cool to barley luke warm.
�Sift flour, cocoa powder, baking powder, kosher salt and baking soda together in a medium bowl. Set aside.
�In a small bowl, whisk together milk & yogurt. Set aside.
�Using and electric mixer beat brown sugar and butter until smooth. Beat in eggs, one at a time. Beat in chocolate until smooth. Mix in dry ingredients alternating with milk mixture until all ingredients combined. Divide into two cake prepared pans.
�Bake cakes for about 30 minutes until tester comes out clean. Cool cakes in pans on racks for 15 mins.. Turn cakes over onto racks, remove parchment paper and cool completely before frosting.


Frosting:

�Stir 8 oz of chocolate in the top of a double boiler set over simmering water until melted and smooth. Cool until barley lukewarm but still pourable.
�Mix cocoa powdered 7 T water in heavy saucepan. Stir over medium-low heat until smooth and thick but pourable, adding more water by teaspoons as necessary. Cool.
�Beat butter, 1/3 C powdered sugar and orange peel in large bowl to blend. Add melted chocolate, vanilla and salt, beat until smooth.
�Beat in cocoa mixture. Gradually add remaining 3 1/3 cups powdered sugar, beat until smooth, mix in Grand Manier.

Place one cake layer on platter. Spread 1 1/2 cups frosting on layer. Top with second cake layer and spread with remaining frosting, tops & sides. Add mounds of curls to the top if desired.

Cover and refrigerate as necessary. Bring to room temp for 2 hours before serving. Great with vanilla ice cream or whipped cream.

Serves:12