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Ghirardelli Devil`s Food Cake




Source of Recipe


unknown


List of Ingredients




BATTER
2 cups flour
1½ cups Ghirardelli Sweet Ground Chocolate and Cocoa
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt (optional)
1½ cups buttermilk
1 cup butter, softened
4 eggs
1 teaspoon pure vanilla extract

FROSTING
4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1-inch pieces
2 teaspoons granulated instant coffee
2 tablespoons boiling water
2/3 cup butter
2 cups confectioners' sugar
1/3 cup milk
1½ teaspoons pure vanilla extract


Recipe



Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round
cake pans and line with waxed paper. In a large mixing bowl, combine the
flour, ground chocolate, granulated sugar, baking soda, cream of tartar,
and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for
2 minutes. Add the remaining ½ cup of buttermilk, the eggs, and the
vanilla extract. Divide the batter evenly between the two prepared pans.
Bake 30 to 45 minutes, or until a tester comes out clean when inserted
into the cake's center. Cool on a wire rack for 10 to 15 minutes. Remove
cakes from the pans, discard the waxed paper, and transfer them to the
wire rack to cool completely.

To make the frosting, melt the chocolate pieces in a double boiler over
hot, but not boiling, water. Stir occasionally until the chocolate is
smooth. Dissolve the instant coffee granules in the boiling water. Stir
the coffee mixture into the chocolate, remove from the heat, and set
aside. In a large mixing bowl, beat the butter until fluffy. Gradually
add the confectioners' sugar, milk, and vanilla extract, mixing until
smooth. Add the melted chocolate and mix until well combined. Frost the
cake.