Alain Robys Devils Food Cake Recipes

DEVIL'S FOOD CAKE

Steps:

• To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
• To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
• Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
• With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
• Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
• Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
• Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
• Copyright 2001 Television Food Network, GP. All rights reserved

ALAIN ROBY'S DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 10-by-3-inch round cake pans; set aside.
• In a medium bowl, mix together baking soda and boiling water; add melted unsweetened chocolate and stir to combine. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. With the mixer on low, add flour and 6 tablespoons cocoa powder; mix until combined. Slowly add buttermilk; mix until combined. Add chocolate mixture and vanilla; mix until well combined.
• Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer cake pans to racks and let cool completely in pans.
• Meanwhile, heat heavy cream and semisweet chocolate in a medium saucepan over medium heat until chocolate has melted and mixture is well combined. Let frosting cool until creamy in texture.
• Run a knife around the edges of cake pans and invert cakes onto wire racks. Slice each cooled cake horizontally into three even layers. Set one layer on a rack set over a rimmed baking sheet. Pour some of the frosting over the first layer, smoothing with a spatula. Add a second layer and repeat process. Repeat process with remaining layers and frosting; smooth frosting over top and sides. Place remaining 6 tablespoons cocoa powder in a fine-mesh sieve; dust cake evenly with cocoa powder. Let cool completely before serving. Garnish with raspberries, mint, and whipped cream, if desired.

DEVIL'S FOOD CAKE

Steps:

• Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
• Whisk the boiling water and cocoa powder together in a small bowl and set aside.
• Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
• Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

DEVIL'S-FOOD CAKE

Steps:

• To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
• Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
• Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
• To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

DEVIL'S FOOD CAKE WITH BLACK PEPPER BOILED ICING

Steps:

• Make the filling: In the bowl of an electric mixer, combine chocolate and salt; set aside. Place 1 tablespoon heavy cream in a small bowl; sprinkle gelatin over cream and let stand until softened, about 10 minutes.
• Meanwhile, place remaining 3/4 cup plus 3 tablespoons heavy cream and 1 tablespoon sugar in a small saucepan and bring to a simmer over medium heat, stirring, until sugar has dissolved. In a medium bowl, whisk together egg yolks and remaining tablespoon sugar. Gradually whisk hot cream mixture into egg mixture. Return cream mixture to saucepan and place over medium heat; cook, whisking constantly, until mixture is thickened and coats the back of a spoon, about 3 minutes. Remove from heat.
• Stir gelatin mixture into cream mixture. Strain gelatin mixture into bowl with chocolate mixture; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in creme fraiche. Attach bowl to electric mixer fitted with the whisk attachment and beat filling until well combined, about 2 minutes. Cover with plastic wrap, pressing down on the surface of the filling to prevent a skin from forming. Transfer to refrigerator and let chill overnight.
• Make the cake: Preheat oven to 350 degrees. Spray the bottom and sides of three 9-inch round cake pans with cooking spray. Line bottom of pans with parchment-paper rounds; set aside.
• Sift cocoa powder into a medium bowl; whisk in egg and egg white. Gradually whisk in 1/4 cup plus 2 tablespoons lukewarm water; continue whisking until smooth. Set aside. In another medium bowl, whisk together both flours, baking soda and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together brown sugar, butter, vanilla, and salt, until smooth, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually beat cocoa mixture into butter mixture. Add flour mixture in three additions, alternating with buttermilk, and mixing well after each addition. Fold in cocoa nibs and ground espresso.
• Divide batter evenly among prepared cake pans; smooth tops. Transfer to oven and bake until a cake tester inserted into the center of each comes out clean, about 17 minutes. Transfer pans to wire rack and let cool completely before inverting cakes onto wire racks. At this point, cakes can be wrapped individually in plastic wrap and kept at room temperature for up to 1 day. Transfer cake layers to freezer; freeze until firm before frosting.
• Assemble: Place Chocolate Crumb Base on a cake plate; using an adjustable cake ring as a guide, top with 1 layer of cake. Stir filling to loosen and spread half (about 1 cup) over layer; top with a second layer, followed by remaining filling. Top with remaining layer of cake. Transfer to refrigerator and let chill for 1 hour.
• Spoon icing over top of cake; smooth over top and sides, swirling decoratively. If desired, use a kitchen torch to brulee frosting in several spots. Cake can be served immediately or covered with a cake dome and kept chilled for up to 1 day; let stand at room temperature for 1 hour before serving.

HOMEMADE DEVIL'S FOOD CAKE

Steps:

• In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.

1942 DEVIL'S FOOD CAKE

Steps:

• Butter two 9-inch round cake pans; line bottoms with parchment paper or waxed paper.
• Position a rack in the middle of the oven; preheat to 350°.
• Melt chocolate in a large heatproof bowl set over hot, but not simmering water; let cool.
• In a bowl, stir the flour, baking soda, and salt together; mix well.
• Add the butter to the chocolate, then pour in the boiling water; 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; smooth the tops.
• Bake for about 25-30 minutes or until test done-toothpick comes out clean.
• Cool in pans on racks for 5 minutes; then unmold onto racks to finish cooling.
• **Recommend to frost with fluffy white frosting or whipped ganache.

DEVIL'S FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!