Friday 26 November 2010

Devil's Food Cake

This recipe was bookmarked by me since months, but didn't try it seeing the size of the cake;was waiting for quite a few people who would help me finishing it off :)) It was on this Eid,that I had the guts to try it.. I made this & the very next day I left ma home for Turkey for a few days. My mom went on serving this for all the guests during Eid and when I came back, I could find a piece of it in the freezer which was kept for me .Believe me, it was that big!! So I may warn you, don't try as it is. Make it half or quarter-sized!!

The famous chef Alain Roby had made this & entered in Guinness Record for the tallest cake ever;that's why it's named as the Devil's Food Cake.It was 6 ft tall.



Photographed by: Jeeju (Shefeek MTP)

Ingredients:(Serves 20)
  • 2 cups (4 sticks) unsalted butter, room temperature, plus more for baking pan
  • 2 teaspoons baking soda
  • 1 cup boiling water
  • 6 ounces/170g unsweetened chocolate, melted
  • 4 cups sugar
  • 10 large eggs
  • 6 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 cups buttermilk
  • 2 teaspoons pure vanilla extract
  • 3 cups heavy cream
  • 24 ounces /680.5 gsemisweet chocolate
  • 12 raspberries, for garnish (optional)
  • Mint leaves, for garnish (optional)
  • Whipped cream, for serving (optional)

Method:



  • 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.






  • This post is going to the Suma's Anniwersary Event


    3 comments:

    1. Omg, sooooooo tempting and droolworthy..

      ReplyDelete
    2. Ufff, Masssive cake, but brilliant picture!Shefeek bhai aalu kollaalo...food industryil irangaan para:)..I loved the presentation..

      ReplyDelete
    3. thnx Priya...
      @shabs...ya he has a gud knowledge abt fud & luvs trying new recipes..& fotography masha allah...i wish he stays here as before that half & the toughest f ma job cud be put on his head... ;)

      ReplyDelete
    [Reply]

    Friday 26 November 2010

    Devil's Food Cake

    This recipe was bookmarked by me since months, but didn't try it seeing the size of the cake;was waiting for quite a few people who would help me finishing it off :)) It was on this Eid,that I had the guts to try it.. I made this & the very next day I left ma home for Turkey for a few days. My mom went on serving this for all the guests during Eid and when I came back, I could find a piece of it in the freezer which was kept for me .Believe me, it was that big!! So I may warn you, don't try as it is. Make it half or quarter-sized!!

    The famous chef Alain Roby had made this & entered in Guinness Record for the tallest cake ever;that's why it's named as the Devil's Food Cake.It was 6 ft tall.



    Photographed by: Jeeju (Shefeek MTP)

    Ingredients:(Serves 20)
    • 2 cups (4 sticks) unsalted butter, room temperature, plus more for baking pan
    • 2 teaspoons baking soda
    • 1 cup boiling water
    • 6 ounces/170g unsweetened chocolate, melted
    • 4 cups sugar
    • 10 large eggs
    • 6 cups all-purpose flour
    • 3/4 cup cocoa powder
    • 1 1/2 cups buttermilk
    • 2 teaspoons pure vanilla extract
    • 3 cups heavy cream
    • 24 ounces /680.5 gsemisweet chocolate
    • 12 raspberries, for garnish (optional)
    • Mint leaves, for garnish (optional)
    • Whipped cream, for serving (optional)

    Method:



  • 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.






  • This post is going to the Suma's Anniwersary Event


    3 comments:

    1. Omg, sooooooo tempting and droolworthy..

      ReplyDelete
    2. Ufff, Masssive cake, but brilliant picture!Shefeek bhai aalu kollaalo...food industryil irangaan para:)..I loved the presentation..

      ReplyDelete
    3. thnx Priya...
      @shabs...ya he has a gud knowledge abt fud & luvs trying new recipes..& fotography masha allah...i wish he stays here as before that half & the toughest f ma job cud be put on his head... ;)

      ReplyDelete