Best Turn Of The Century Minted Devils Food Layer Cake Recipes

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THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

  • Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
  • In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
  • Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
  • Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
  • Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
  • Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVIL'S FOOD CAKE WITH MINT CHOCOLATE GANACHE



Devil's Food Cake with Mint Chocolate Ganache image

Categories     Cake     Chocolate     Side     Bake     Mint     Pastry

Yield makes one 9-inch layer cake

Number Of Ingredients 16

3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Mint-Chocolate Ganache (page 388)
Chocolate Mint Leaves (recipe follows)
Chocolate Mint Leaves
18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled
(makes enough for one 9-inch layer cake)

Steps:

  • Preheat the oven to 350°F. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes; let cool completely, top sides up. Transfer half of Mint-Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour the reserved ganache over the top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until the ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate, and garnish with Chocolate Mint Leaves. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
  • Chocolate Mint Leaves
  • Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)
  • Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
  • Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.
  • Devil's Food Cake how-To
  • When pans are prepared for baking chocolate cakes, they are dusted with cocoa powder rather than flour, which may leave white streaks on the finished dark cake.

NANA EDIE'S DEVIL'S FOOD CAKE



Nana Edie's Devil's Food Cake image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Bake     Valentine's Day     Mother's Day     Winter     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

For cake layers:
1/2 cup milk (not nonfat)
1 tablespoon distilled white vinegar
4 ounces semisweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 large eggs
1 teaspoon vanilla
For frosting:
1 1/2 cups sugar
1 cup heavy cream
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
1 teaspoon vanilla

Steps:

  • Make cake layers:
  • Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
  • Stir together milk and vinegar and set aside to "sour" (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
  • Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
  • Make frosting:
  • Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable.
  • Assemble cake:
  • Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.

TURN OF THE CENTURY MINTED DEVIL'S FOOD LAYER CAKE



Turn of the Century Minted Devil's Food Layer Cake image

Turn-of-the-century cooks thought the original of this dense, chocolaty cake was so wickedly rich and sinfully delicious that it just had to be bad. So they named it after the devil himself. The first recipe for it appeared in 1905, and it's been around ever since. We've freshened up the devil with a little lift of mint.

Yield Serves 8

Number Of Ingredients 15

3/4 cup water
3/4 cup unsweetened cocoa powder
1/2 cup buttermilk
1/2 teaspoon peppermint extract
2 1/2 cups sifted cake flour
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups firmly packed brown sugar
3 large eggs
34 semisweet chocolate chips
3 cups whipping cream
1/2 cup dark corn syrup
1 1/2 pounds semisweet chocolate, chopped
1/2 teaspoon peppermint extract
Fresh mint leaves

Steps:

  • Preheat oven to 350° F. Butter two 9-inch square cake pans with 2-inch-high sides. Line bottoms with waxed paper. Butter and flour waxed paper. Bring 3/4 cup water to simmer in saucepan. Place cocoa in small bowl. Gradually whisk in hot water. Whisk in buttermilk and extract. Mix flour and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until light. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternately with cocoa-buttermilk mixture in 2 batches each, beating just until combined. Divide batter between prepared cake pans. Sprinkle with chocolate chips. Bake until tester inserted into center of each cake comes out with some moist crumbs attached, about 20 minutes. Cool cakes in pans on racks 15 minutes. Run small sharp knife around pan sides to loosen cakes. Turn out cakes onto foil-lined racks. Carefully peel paper from cakes and cool completely. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
  • Bring whipping cream and corn syrup to simmer in heavy large saucepan. Reduce heat to low. Add chocolate; whisk until smooth and melted. Stir in peppermint extract. Refrigerate until mixture just thickens to spreading consistency, stirring frequently, about 2 hours. Place 1 cake layer on platter. Spread 2 cups frosting over. Top with second cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and sides of cake. (Can be prepared 8 hours ahead; cover with cake dome and let stand at room temperature.) Garnish cake with mint leaves.

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