DEVIL'S FOOD CAKE WITH BITTERSWEET CHOCOLATE FROSTING

DEVIL'S FOOD CAKE WITH BITTERSWEET CHOCOLATE FROSTING image

Number Of Ingredients 20

Ingredients

Cake:
2 cups sifted cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, at room temperature
1/2 cup water
2 tsp vanilla
2 large eggs, at room temperature
4 oz (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
Bittersweet Chocolate Frosting:
4 oz unsweetened chocolate
1 cup powdered sugar
2 tbsp hot tap water
2 large eggs, at room temperature
1 tsp vanilla
6 tbsp unsalted butter, at room temperature

Steps:

Cake: Set rack in lower 1/3 of oven. Preheat oven to 350. Grease & flour 2 8-inch round pans; line bottoms with parchment/wax paper Sift flour, baking soda & salt into separate bowl set aside Place cocoa in sm bowl. Add 1/2 c lukewarm water, whisk to combine, set aside Pour buttermilk, 1/2 c water & vanilla into liquid cup measure Crack eggs into sm bowl & whisk together Place butter in bowl of heavy-duty mixer fitted with flat beater. Cream butter on medium until butter is smooth & lighter in color, 30-45 sec Reduce speed to low; add sugars in steady stream. Then stop machine & scrape down sides. The mixture will be sandy. Increase speed to med & cream until mixture is light in color, fluffy in texture, & appears as one mass, 5-7 min With mixer on med, pour eggs in very slowly. Continue to cream, scraping sides of bowl at least once until mixture appears fluffy & velvety. Stop machine & spoon in cooled cocoa mix. Turn mixer back up to med & mix just until incorporated Using rubber spatula stir in 1/4 of flour mix. And 1/3 of buttermilk mixture stirring to blend. Repeat procedure, alternating dry & liquid. With each, scrape sides of bowl & continue mixing until smooth, never adding liquid if any flour is visible Pour batter into prepared pans & level. Bake 22-25 min or until center springs back slightly when touched & sides contract from pan Place cake pans on rack to cool for 5-10 min. Remove from pans & let cool completely before frosting Frosting: Chop chocolate finely & melt over double boiler stirring until smooth & shiny. Remove from heat Sift sugar over chocolate. Add hot water. Stir to combine with rubber spatula. Mixture will thicken to chocolate paste Add 1 egg & stir to combine before adding other egg. Stir in vanilla Place butter in mixer bowl & beat until smooth. Add 1/2 of chocolate mixture to butter, beating gently until smooth. Add this mixture to remaining chocolate & stir until smooth with rubber spatula. Use immediately