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Vermont Farmhouse Devil’s Food Cake




Source of Recipe


Internet


List of Ingredients




Cake batter:
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 1/2 cups dark brown sugar
3 1/2 ounces unsweetened chocolate, melted and cooled
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup boiling water

Old-fashioned boiled frosting:
3 egg whites, about 6 tablespoons
1 cup granulated sugar
1/3 cup light corn syrup
Pinch salt



Recipe



One 10-inch springform pan, buttered and the bottom lined with
parchment or waxed paper

1. Set a rack at the middle level of the oven and preheat to 350 degrees F.

2. Sift flour, baking soda, and salt once, then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, one at
a time. Continue beating until light and smooth.

3. Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on rack.

4. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine, then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed
to beat until cooled, but not dry.

5. To finish, cover top and sides of cake with frosting, swirling, swirling it from the center outward.

Serving: Cut the cake with a moist knife, wiping the blade with a cloth between
each cut.

Storage: Keep cake under a cake dome at room temperature.

Yield: Makes one 10-inch cake, about 12 servings