Turn Of The Century Minted Devils Food Layer Cake Recipes

TURN OF THE CENTURY MINTED DEVIL'S FOOD LAYER CAKE

Steps:

• Preheat oven to 350° F. Butter two 9-inch square cake pans with 2-inch-high sides. Line bottoms with waxed paper. Butter and flour waxed paper. Bring 3/4 cup water to simmer in saucepan. Place cocoa in small bowl. Gradually whisk in hot water. Whisk in buttermilk and extract. Mix flour and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until light. Add eggs 1 at a time, beating well after each addition. Add dry ingredients alternately with cocoa-buttermilk mixture in 2 batches each, beating just until combined. Divide batter between prepared cake pans. Sprinkle with chocolate chips. Bake until tester inserted into center of each cake comes out with some moist crumbs attached, about 20 minutes. Cool cakes in pans on racks 15 minutes. Run small sharp knife around pan sides to loosen cakes. Turn out cakes onto foil-lined racks. Carefully peel paper from cakes and cool completely. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
• Bring whipping cream and corn syrup to simmer in heavy large saucepan. Reduce heat to low. Add chocolate; whisk until smooth and melted. Stir in peppermint extract. Refrigerate until mixture just thickens to spreading consistency, stirring frequently, about 2 hours. Place 1 cake layer on platter. Spread 2 cups frosting over. Top with second cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and sides of cake. (Can be prepared 8 hours ahead; cover with cake dome and let stand at room temperature.) Garnish cake with mint leaves.

DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING

Steps:

• PREPARE CAKE:.
• Position rack in center of oven; preheat to 350°F
• Butter two 9-inch-diameter cake pans with 2-inch-high sides.
• Dust pans with flour; tap out excess.
• Whisk flour, baking powder, baking soda, salt and sugar in medium bowl to blend.
• Using electric mixer, beat sugar and butter in large bowl until well blended.
• Beat in eggs 1 at a time, beating well after each addition.
• Beat in yolk.
• Add cocoa and beat until well blended.
• Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
• Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Cool cakes in pans on racks 15 minutes; invert cakes onto racks and cool completely.
• *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• PREPARE DARK CHOCOLATE GANACHE:.
• Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat; add chocolate and whisk until melted and smooth.
• Transfer to small bowl; chill until firm enough to spread, about 1 hour.
• **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
• PREPARE WHITE CHOCLATE CREAM:.
• Place white chocolate in large heatproof bowl.
• Bring 1 cup cream to simmer in saucepan.
• Pour hot cream over white chocolate.
• Let stand 1 minute; whisk until smooth; whisk in extract.
• Cover; chill until mixture thickens and is cold, at least 4 hours.
• ***(Can be made 1 day ahead. Chill).
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
• ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
• ASSEMBLING THE CAKE:.
• Using long serrated knife, cut each cake horizontally in half.
• Place 1 cake layer on platter, cut side up.
• Spread 1/3 of dark chocolate ganache over cake.
• Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges.
• Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream.
• Repeat with third cake layer, cut side up, remaining ganache, and remaining cream.
• Cover with fourth cake layer, cut side down.
• Chill while preparing frosting.
• PREPARE PEPPERMINT FROSTING:.
• Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer.
• Whisk by hand to blend well.
• Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes.
• Whisk in peppermint extract.
• Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment.
• Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
• Using offset spatula and working quickly, spread frosting over top and sides of cake.
• Sprinkle chocolate curls over top and sides.
• ***** (DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.).
• E N J O Y !

THE ULTIMATE DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
• In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
• Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
• Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
• Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVILS FOOD CAKE

Steps:

• Set oven rack at the middle level of the oven and preheat to 375 degrees.
• For two 10-inch round cake pans, 2 inches deep, butter bottom and sides.
• and line the bottom of the pan with a circle of parchment paper. Doing the.
• same for one 14-inch round cake pan.
• For the cake batter, sift the dry ingredients into a mixer bowl (flour,.
• sugar, cocoa powder, salt, baking powder and baking soda) and add the.
• butter. Mix for 2 minutes on low speed. Add half of the buttermilk and.
• continue mixing 5 minutes longer. Scrape bowl and beaters, Mix remaining.
• buttermilk with the eggs, and add a third of at a time to the batter,.
• stopping and scraping between each addition.
• Divide batter between prepared pans (for 10-inch pans), or put all of the.
• batter into the 14-inch pan bake for 30 minutes, until layers are well risen.
• and firm. The 14-inch pan will take a little longer start checking at 35.
• minutes.
• Place pan on cooling rack for 10 minutes, and then un mold onto the rack,.
• cool right side up on the rack.
• Let the cake sit for a day before you ice or frost.
• It freezes very well. Wrap in SARAN WRAP and then foil. To defrost: leave.
• in wrappings until defrosted, then unwrap. I generally will defrost.
• partially, then torte the cake and allow it to continue defrosting. It cuts better.
• STORAGE: Keep under a cake dome or well wrapped at room temperature, unless.
• you have a frosting that needs to be refrigerated.

NANA EDIE'S DEVIL'S FOOD CAKE

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
• Stir together milk and vinegar and set aside to "sour" (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
• Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
• Make frosting:
• Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable.
• Assemble cake:
• Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.