Devil's Food Cake

Name: Devil's Food Cake
Ingredients: 3 ounces unsweetened chocolate; 1 1/3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off); ¾ teaspoon baking soda; ½ teaspoon salt; 6 tablespoons (¾ stick) unsalted butter , cut into 6 pieces; ¾ cup boiling water; 1½ cups sugar; 6 tablespoons sour cream or buttermilk; 2 large eggs; Two 9-inch round cake pans, buttered and bottoms lined with parchment or wax paper

Chef

Nick Malgieri

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Cookbook

Perfect Cakes

Published by William Morrow

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This recipe comes from Virginia Lo Biondo, my aunt Virginia’s sister-in-law. Mrs. Lo Biondo told me she got the recipe from a neighbor during World War II and that it was already an old recipe at the time. It’s her family’s favorite cake. Frost with a fluffy white icing or whipped ganache.

NotesSTORAGE: If you are going to use the layers the day you bake them, wrap in plastic and keep at room temperature. Double-wrap and freeze for longer storage.

CostInexpensive

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Mealdinner

Moodblue, romantic

Taste and Texturechocolatey, rich, sweet

Type of Dishchocolate cake

Ingredients

3 ounces unsweetened chocolate
1 1/3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
¾ teaspoon baking soda
½ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
¾ cup boiling water
1½ cups sugar
6 tablespoons sour cream or buttermilk
2 large eggs
Two 9-inch round cake pans, buttered and bottoms lined with parchment or wax paper

Instructions

1942 Devil’s Food Cake Layers
Position a rack in the middle of the oven and preheat to 350 degrees.
Melt the chocolate in a large heatproof bowl set over hot, but not simmering, water. Let cool.
Stir together the flour, baking soda, and salt in a bowl, mixing well.
Add the butter to the chocolate, then pour in the boiling water and stir well to mix. Whisk in the sugar and sour cream. Stir in the flour mixture. Whisk in the eggs.
Pour the batter into the prepared pans and smooth the tops.
Bake for about 25 to 30 minutes, or until the layers are well risen and firm to the touch; and a toothpick inserted emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.

2002 Nick Malgieri

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ihjazroughatgmailc om 7438015

Jan 09, 2015

Oooh i made something similar ( http://www.hungryforever.com/devils-food-cake-recipe/ ) a few months ago, and it was delicious! Loved seeing how you had a different take on it . I’m definitely making this! thanks for sharing!