BROWN SUGAR BUTTERCREAM
- 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
- 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
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
Yield 12 serving(s)
Number Of Ingredients 21
- 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
More about "devils food cake with brown sugar buttercream recipes"
THE BEST DEVIL'S FOOD CAKE RECIPE [GLUTEN-FREE OPTION ...
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 35 mins
- Preheat the oven to 350°F. Butter two 8-inch round baking pans, then place a round of parchment, cut to fit neatly inside, on the bottom of each pan, and butter the parchment. Add a couple of tablespoons of flour to one of the pans and tilt the pan so that the inside gets completely lightly coated with flour. Turn the remaining flour into the second pan and repeat. Turn the pans over and gently tap out all excess flour.
- 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. Scape down the sides and add the coffee mixture. Beat until incorporated.
DEVIL'S FOOD CAKE - ALTON BROWN
5/5 (7)Category SweetsServings 15-20Estimated Reading Time 2 mins
- Set a rack in the middle of the oven and heat to 325ºF. Spray a 9-by-13-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan like a sling, and spray the parchment with nonstick spray. Set aside.
- 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.
DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM RECIPE ...
4.3/5 (4)Servings 12
- Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.
- Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.
- Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
- Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.
DEVIL'S FOOD CAKE RECIPE (SHEET CAKE) - BROWN SUGAR FOOD BLOG
Category DessertTotal Time 1 hr 40 minsEstimated Reading Time 4 mins
- In a large bowl, combine the flour, unsweetened cocoa, salt, baking soda, and whisk together. Set aside.
- In another bowl, add the butter and mix until creamy with a hand-held or standing mixer. Add the sugar one cup at a time until fluffy. Add the egg, vanilla extract, melted bakers chocolate. Add the flour mixture and hot water interchangeably until the batter comes together smoothly. Pour in the baking dish and bake on the middle rack for 30-35 minutes. Once finished baking, allow cooling completely.
- To make the frosting, add the chocolate chips into a bowl. Heat the cream on the stove until it comes to steam and a slight bowl. Pour over the chocolate chips. Allow the cream to sit with the chips for 2 minutes.
THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
Ratings 15Calories 405 per servingCategory Cake, Dessert
- Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
- Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
DEVIL'S FOOD CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM ...
5/5 (7)Total Time 40 minsCategory DessertCalories 742 per serving
- Preheat the oven to 350 degrees. Prepare two round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with cooking spray.
- Combine the cocoa powder and finely chopped chocolate in a large bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted, then add in the vanilla. Let this cool for a few minutes before stirring in the buttermilk.
- In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Add the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- In a separate bowl, sift together the flour, baking soda and salt. Add half of this to the batter and mix on low speed just until combined. Pour in half of the chocolate-buttermilk mixture and mix again, just until combined, then repeat with the flour and the remaining chocolate-buttermilk mixture, scraping down the sides of the bowl between additions, until everything is incorporated.
DEVIL'S FOOD CAKE DECADENT RECIPE - CHEF LINDSEY FARR
5/5 (5)Category Desserts
- Preheat oven to 350°F. Grease and line 8 inch x 3 inch pans with parchment. Or grease and line 2 baking sheet pans.
DEVIL'S FOOD CAKE WITH BUTTERCREAM ICING - GATHER FOR BREAD
5/5 (1)Category DessertServings 8-10Total Time 23 mins
- Preheat oven to 350 degrees. Grease 2 9-inch cake pans with butter and line the bottom with a round of wax paper or parchment.
- In a large bowl on lowest speed combine powdered sugar, butter, half and half and vanilla until ingredients are combined. Turn up to medium-high and beat about 5 minutes until light and fluffy. Stop and scrape down once or twice to scrape down bowl.
BAKER’S CHOCOLATE DEVIL’S FOOD CAKE AUTHENTIC RECIPE ...
4.7/5 (3)Servings 12Cuisine AmericanCategory Chocolate Cake See details »
DEVIL’S INFERNO CAKE | MARTHA STEWART
Servings 10-12Total Time 3 hrs 30 mins See details »
CHOCOLATE DEVIL’S FOOD CAKE - THE KITCHY KITCHEN
Estimated Reading Time 3 mins See details »
THE DEVIL'S FOOD CAKE RECIPE THAT EVERYONE SHOULD HAVE ...
Author Kristen AikenEstimated Reading Time 3 mins See details »
RED DEVIL’S FOOD CAKE AUTHENTIC RECIPE | TASTEATLAS
4.5/5 (4)Servings 8Cuisine AmericanCategory Chocolate Cake See details »
DEVIL’S FOOD CAKE RECIPE - OLIVEMAGAZINE
Servings 10-12Total Time 45 minsCategory Baking And DessertsCalories 698 per serving See details »
DEVIL’S FOOD CAKE WITH ALMOND DACQUOISE RECIPE ...
See details »
RETRO BAKING: DEVIL'S FOOD CAKE — POSITIVELY PROBIOTIC
See details »
CAST SUGAR: DEVIL'S FOOD CAKE WITH BROWN SUGAR …
See details »
CHOCOLATE DEVIL'S FOOD CAKE RECIPE - SWANS DOWN CAKE FLOUR
See details »
DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM (PAGE 742)
See details »
DEVIL'S FOOD CAKE RECIPE UK - FOODCROT
See details »
DEVILS FOOD CAKE WITH BROWN SUGAR BUTTERCREAM RECIPES
See details »
You'll also love
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.