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Feb. 6th, 2023 08:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Devil's Food Cake.
I don't think I've made this particular recipe before, but I could be wrong.
6 oz unsalted butter
1 3/4 cups sugar
1/2 tsp salt
1 1/2 tsp baking soda
2 tsp vanilla (Ha! I used... more.)
2 cups flour
3/4 cup cocoa powder
4 eggses
1 1/2 cups (12 oz) milk or water (I used 3/4 cup leftover cream and the rest water, so basically half-and-half...)
Heat the oven to 350ยบ. In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 5 minutes. In a separate bowl, whisk together the flour and cocoa.
Add the eggses to the butter mixture one at a time, beating well after each addition. Slowly blend 1/3 of the flour mixture into the butter mixture, then repeat the eggses and flour alternately. Grease and flour two round 9" cake pans. Divide the batter evenly between them. Wrap the pans in cake strips to prevent doming if desired. (I did so desire.) Bake the cakes for 30-35 minutes, until the toothpick test comes out clean. Remove the cakes from the oven, cool for 5-10 minutes, then remove them from the pan. Cool and frost as desired.
What worked: I used 1/4 cup black cocoa and 1/2 cup regular cocoa powder, so the cake was quite dark. I used some of our excessive stash of orange marmalade in between the cake layers, and made a chocolate cream ganache for the top.
What didn't: The orange marmalade was too strong for the wife. (She doesn't like the bitter as much as I do.) One of the cakes was a bit wonky and I did not cut it level, because I didn't want to bother and we're not on GBBO. The ganache was a bit too warm when I applied it, and due to the cake top slope the ganache did not spread evenly.
None of these things are the recipe's fault, though.
Will I make it again? Probably when I want a basic chocolate cake.
I don't think I've made this particular recipe before, but I could be wrong.
6 oz unsalted butter
1 3/4 cups sugar
1/2 tsp salt
1 1/2 tsp baking soda
2 tsp vanilla (Ha! I used... more.)
2 cups flour
3/4 cup cocoa powder
4 eggses
1 1/2 cups (12 oz) milk or water (I used 3/4 cup leftover cream and the rest water, so basically half-and-half...)
Heat the oven to 350ยบ. In a large mixing bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 5 minutes. In a separate bowl, whisk together the flour and cocoa.
Add the eggses to the butter mixture one at a time, beating well after each addition. Slowly blend 1/3 of the flour mixture into the butter mixture, then repeat the eggses and flour alternately. Grease and flour two round 9" cake pans. Divide the batter evenly between them. Wrap the pans in cake strips to prevent doming if desired. (I did so desire.) Bake the cakes for 30-35 minutes, until the toothpick test comes out clean. Remove the cakes from the oven, cool for 5-10 minutes, then remove them from the pan. Cool and frost as desired.
What worked: I used 1/4 cup black cocoa and 1/2 cup regular cocoa powder, so the cake was quite dark. I used some of our excessive stash of orange marmalade in between the cake layers, and made a chocolate cream ganache for the top.
What didn't: The orange marmalade was too strong for the wife. (She doesn't like the bitter as much as I do.) One of the cakes was a bit wonky and I did not cut it level, because I didn't want to bother and we're not on GBBO. The ganache was a bit too warm when I applied it, and due to the cake top slope the ganache did not spread evenly.
None of these things are the recipe's fault, though.
Will I make it again? Probably when I want a basic chocolate cake.
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Date: 2023-02-08 05:52 pm (UTC)2. Clearly I don't mix my batter up correctly and just rush through it.
3. What are cake strips? I could probably just google it, but I'm afraid of pulling up a food-porn page with that search description. And I'm AT WORK today, so no accidental browsing that might flag me to IT. LOL.
4. I've never heard of black cocoa. I'll have to go read up about it. Unless THAT is some sort of flag as well.
5. What is "GBBO"? Great Big Bad Olfactory? Grab Before Baking Ooze?
6. I like the slight bitter in both marmalade and dark chocolate. (I tell everyone it's because I'm so sweet, I need a little bitter to even me out. LOL) D didn't prefer the taste, but did you? Or are you automatically biased because you made it so you don't capture your own feedback? I should come over and taste test next time. :-D
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Date: 2023-02-08 08:56 pm (UTC)4. Black cocoa is used for color (like Oreos). It's got a little less fat in it than regular cocoa powder, apparently, so it's not recommended to substitute 1-for-1. I like having an ultra-dark color so I usually mix it in when I'm using cocoa powder.
5. Great British Bake-Off (Great British Baking Show in the US, because Pillsbury trademarked "Bake-Off". The contestants are judged partly on appearance, so they always trim their cakes to make them dead even. I can't be arsed most of the time.
6. I liked it, but I like bitterer(er) flavors than the wife. Honestly it overpowered the chocolate a bit too much even as a fan.