Devils Food Cake With Brown Sugar Buttercream Recipes

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BROWN SUGAR BUTTERCREAM



Brown Sugar Buttercream image

Categories     Mixer     Dairy     Dessert     Birthday     Candy Thermometer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

3 large egg whites at room temperature
3/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened
2 teaspoons vanilla
Special Equipment
a candy thermometer

Steps:

  • Combine egg whites and salt in a large bowl.
  • Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
  • Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
  • With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.) Add vanilla and beat 1 minute more.

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM



Devil's Food Cake with Brown Sugar Buttercream image

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Wedding     Winter     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 13

1 cup boiling water
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
Brown sugar buttercream or chocolate sour cream frosting
Garnish: chocolate curls tipped with gold leaf

Steps:

  • Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
  • Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
  • Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
  • Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
  • Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

DEVIL'S FOOD CAKE WITH CHOCOLATE MOUSSE BUTTERCREAM



Devil's Food Cake With Chocolate Mousse Buttercream image

This is a bit of work to make, but the reaction of your guests will be worth it. Three members of my family immediately announced that they too wanted this cake when their birthdays came around. I made the mousse buttercream with a hand mixer and it took FOREVER, so don't make it unless you have a stand mixer.

Provided by wife2abadge

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 21

1/3 cup Dutch-processed cocoa powder, sifted
1 teaspoon instant espresso powder
4 ounces bittersweet chocolate, finely chopped
1 cup boiling water
2 teaspoons vanilla
1 cup buttermilk
1/2 cup unsalted butter, at room temperature
1/2 cup canola oil
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
3 large eggs, at room temperature
2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
6 large eggs
1 1/2 cups granulated sugar
2 tablespoons Dutch-processed cocoa powder
1 teaspoon vanilla
1 pinch salt
3 cups cold unsalted butter
10 ounces semisweet chocolate, melted

Steps:

  • Cake:.
  • In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
  • Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
  • Stir in the vanilla and let cool; then stir in the buttermilk.
  • In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
  • Add the sugars and beat until creamy.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
  • Add one-third of the flour mixture and beat at low just until combined.
  • Beat in half of the chocolate-buttermilk mixture just until combined.
  • Scrape down the sides of the bowl with a rubber spatula.
  • Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
  • Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
  • Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
  • Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
  • Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
  • Transfer to wire racks and let cool 5-10 minutes.
  • Invert the cakes onto the racks and peel the parchment paper from the layers.
  • Let cool completely before frosting.
  • Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
  • Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
  • Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
  • Frost the top and sides of the cake with the remaining buttercream.
  • Chocolate Mousse Buttercream:.
  • Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
  • Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
  • Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
  • Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
  • Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
  • Beat in the vanilla and salt.
  • While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
  • Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
  • With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
  • Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
  • When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.

Nutrition Facts : Calories 1070.9, Fat 79.7, SaturatedFat 43.9, Cholesterol 301.8, Sodium 310.5, Carbohydrate 89.9, Fiber 5.5, Sugar 61.1, Protein 11.8

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Top Asked Questions

How do you make Devil's food cake at home?
In a small bowl, whisk together the cocoa powder and coffee. Set aside. In a medium bowl, combine the 2 cups flour, baking soda, baking powder, and salt. In a large bowl, place the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time. Beat in the vanilla.
What kind of frosting for Devil's food cake?
This intensely chocolaty Devil’s Food Chocolate Cake with Chocolate Buttercream Frosting is a totally indulgent dessert. The cake is rich and moist with a tender crumb and it’s a chocolate lover’s dream.
Which is better Devil's food cake or chocolate cake?
After far too many hours of devil’s food cake research, I came to the following conclusions: It should be plush, velvety, and more fudgy and moist than a classic chocolate cake. Soft and melt-in-your-mouth, yes, but not quite so fluffy as many other cakes. The chocolate flavor should be more intense than a classic chocolate cake.

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