DEVILS FOOD CAKE
Source of Recipe
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Recipe Introduction
Remember in chemistry class when you combined an alkaline with an acid
and it turned into a bubbly mess? In baking, this chemical reaction is
a very good thing. It results in leavening, or the rising of a cake.
Here, baking soda provides the alkaline. Most recipes use buttermilk as
the acid, but for this old-timer we employ an acid that was a favorite
of nineteenth-century bakers. Tomato juice is rarely used today; even
though it has the right chemical balance and a flavorful zing that
complements chocolate perfectly.
List of Ingredients
Makes one (9-inch) cake
DEVIL'S FOOD CAKE
Nonstick vegetable-oil spray
1 1/4 cups cake flour
1/2 cup unsweetened, Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room
temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup tomato juice*
FLUFFY WHITE FROSTING
1/2 cup light corn syrup
1/2 cup granulated sugar
2 large egg whites
Pinch of salt
Pinch of cream of tartar
1 tablespoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
Recipe
Make the Devil's Food Cake:
Preheat the oven to 350F, arranging a rack in the middle position.
Lightly coat two 9-inch round cake pans with nonstick vegetable-oil spray
and line the bottoms with circles of baking parchment.
Sift the flour, cocoa, baking soda, baking powder and salt together 3
times.
Using an electric mixer, beat the butter and sugar together at high
speed for 15 seconds, or until combined. Add the eggs one at a time,
beating until each is incorporated. Continue beating until light and fluffy,
about 5 minutes more.
With the mixer on its lowest setting, beat in one third of the flour
mixture. Beat in the vanilla and half of the tomato juice, then another
third of the flour. Beat in the rest of the tomato juice and then the
remaining flour just until combined.
Divide the batter between the two pans and spread evenly. Bake at 350F
for 35 minutes, or until the center springs back when lightly pressed
and a cake tester inserted in the center comes out clean. Transfer the
pans to a rack to cool.
Make the Fluffy White Frosting:
Put 1/4 cup water, the corn syrup and 1/4 cup of the sugar in a small
saucepan. Over high heat, bring to a boil and let boil for 3 full
minutes. In the meantime, using an electric mixer and a completely clean and
dry bowl, whisk the egg whites, salt and cream of tartar on high speed
until creamy, foamy and just able to hold very soft peaks. Add the
vanilla and sprinkle on the remaining 1/4 cup sugar; continue to mix on
slow speed. With the mixer running, carefully drizzle in the hot corn
syrup mixture. Turn the mixer back up to high speed and whisk until the
mixture is fluffy, firm and cooled to room temperature.
Using an electric mixer, beat the butter and confectioners' sugar until
light and fluffy. Gently fold a third of the meringue into the butter
mixture. Fold in the remainder of the meringue until completely blended.
Turn the cake out of the pans and trim the tops flat and level with a
large serrated knife. Spread a l/2-inch layer of frosting on one layer,
then stack the other on top, frost the top and sides of the cake with
the remaining frosting.
*If you feel skeptical about using tomato juice in your chocolate cake,
just substitute 1 cup of buttermilk.
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