Chocoholics rejoice! The Devil’s Food Cake is the ultimate chocolate indulgence!
– ¾ cup unsweetened cocoa
– ½ cup boiling water
– ¾ cup whole milk
– 1 1/3 cups butter, softened
– 2 1/3 cups superfine sugar
– 1 tbsp vanilla extract
– 4 eggs, beaten
– 3 1/3 cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
For the Frosting:
– 6 egg yolks
– 1 cup superfine sugar
– ½ cup water
– 2 cups (4 sticks) butter, cubed
– ¾ oz semisweet chocolate (minimum 70 % cocoa solids), melted
– 3 oz semisweet chocolate shavings
1. Preheat the oven to 325F. Grease, line with parchment paper, and dust with cocoa three 8mm round cake pans.
2. Sift the cocoa and add to the boiling water and mix. When cooled slightly, add in the milk.
3. Cream the butter and sugar together until light and fluffy. Add in the vanilla extract and beat in the eggs a little at a time, scraping down every so often.
4. Sift the flour, baking soda, and salt into a bowl and add to the egg batter, alternating with the cocoa batter and combine well.
5. Divide the batter evenly into the prepared cake pans and bake in a preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from the oven, let cool for 10 minutes in the pan, and then turn out onto a wire rack.
7. Now, make the frosting. Put the egg yolks in a large bowl. Bring the sugar and water to the boil until the temperature reaches 244F. Then start whisking the egg yolks. When the sugar reaches 248F, remove from the heat and let the bubbles subside. Add to the yolks in three batches, turning off the mixer between additions. Add in the cubed butter and slowly fold in the melted chocolate and combine well.
8. Now, you’re ready to assemble the cake. Remove the parchment paper and place one cake layer onto a serving plate and spread frosting on the top. Add a second layer and repeat with more frosting. Add the final layer and then cover the entire cake with the remaining frosting. Sprinkle with chocolate shavings if you like. Create them using a peeler or knife.
Recipe reprinted with permission from World Class Cakes, Race Point Publishing, September 2015
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The New Year brings you another NEW Fancy Flours catalog! Full of great new items for Winter 2015! You can shop the digital edition HERE.
A New & Delicious Cookie Decorating Technique
Our new cookie cutter and mold kits allow the home baker to create delicious cookies with sweet or savory toppers. Our friends in Italy have made it simple to do with kits containing a precision cutter, intricate topper mold and 100 page illustrated recipe book (multiple languages including English). Available in 4 designs/shapes.
Recipe Book Included With Each Kit
Recipes, both sweet and savory include: Chocolate Cookie with White Chocolate & Pistachio topper, Coconut Cookie with Milk Chocolate Topper, Salty Olive Oil Cookie with Pumpkin Jelly Top or Salty Basil Pesto Biscuits with Yellow Tomato Jelly Tops.
What better way to get into the spirit of fall than with with a cake that looks like a pumpkin? There’s nothing better than the welcoming aromas of spice cake baking on a brisk autumn day. Our pumpkin spice cake is filled with buttercream icing and topped with a fondant stem and leaves. Poured icing gives it the final touch.
Use our Pumpkin Cake Pan.
– 3 cups all-purpose flour
– 1 1/2 teaspoons pumpkin pie spice
– 1 teaspoon ground cinnamon
– 1 teaspoon baking powder
– 3/4 teaspoon baking soda
– 3/4 teaspoon salt
– 1 cup sour cream
– 1/2 cup molasses
– 1/4 cup maple syrup
– 3/4 cup (1 1/2 sticks) butter, softened
– 3/4 cup granulated sugar
– 4 eggs
1. Preheat oven to 325°F. Grease and flour pan or spray with vegetable pan spray with flour.
2. In medium bowl, combine flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt; set aside. In small bowl, mix together sour cream, molasses and syrup; set aside.
3. In large bowl, beat butter and sugar with electric mixer at medium speed until light and fluffy. Add eggs, one at a time, and maple extract, mixing well after each. On low speed, add flour mixture alternately with molasses mixture, starting and ending with dry. Blend well. Divide cake mixture evenly between each cavity.
4. Bake 45-48 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on cooling grid 15 minutes. Remove from pan; cool completely.
5. Trim crowns from each cake. Place bottom cake on serving plate. Spread a thin layer of buttercream icing on cake bottom then place pumpkin top over to form a pumpkin. Tint remaining icing green and orange, decorate as desired.
Recipe from Wilton.com.
More Autumn Cakes ahead!
Fall just got a lot more exciting, especially if you’ve already received your new 52 page Fancy Flours Fall 2014 catalog. If you haven’t yet, no worries, we got you covered. The digital catalog is now available to browse & shop! It is full of great Fall & Halloween baking supplies, bakeware, kitchen accessories, party ware, party decorations, and tons of fun ideas Fall entertaining! Get your must-have Halloween items now before they sell out!
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