Good evening, welcome to tomorrow’s Food Holidays: May 19th, 2021. It’s National Devil’s Food Cake Day and I wish I had some of this but it isn’t on my diet.
But once I lose the weight I am Praying and working hard to lose I plan on hosting a celebration and I will make a Devil’s Food Cake but in mine I will add Pecans like I made when Suzzie was here.
If you’re in the mood for a sweet treat to eat, go grab your fork! May 19 is National Devil’s Food Cake Day, an annual food “holiday” that celebrates the rich and moist chocolaty dessert Americans love to eat – devil’s food cake. Today, you really can have your cake and eat it, too!
Typically made with cocoa instead of chocolate, devil’s food cake is an airy cake that is usually topped with a decadent chocolate frosting. Enjoyed since the late 1800s, some believe the sinfully delicious cake got its unusual name after the popular Angel Food Cake was “invented.”
Why not indulge in a little chocolate delight, by whipping up a sinfully delicious recipe in honor of National Devil’s Food Cake Day?
Five Facts Devil’s Food Cake
- Devil’s Food Cake is considered a counterpart to the white or yellow Angel Food Cake.
- Devil’s Food Cake is generally more moist and airy than other Chocolate cakes. When preparing this cake Cocoa is often used as opposed to Chocolate for the flavor as well as Coffee.
- Devil’s food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905.
- The Red Velvet cake, is closely linked to a Devil’s Food Cake, and in some turn of the century cookbooks the two names may have been interchangeable.
- Devil’s Food Cake incorporates butter (or a substitute), Egg whites, Flour (while some Chocolate cakes are Flourless) and less Egg than other Chocolate Cakes.
Ingredients
Frosting:
15 ounces Semi-Sweet chocolate, finely chopped
1 1/2 cups heavy Cream
Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk
Directions
- To prepare the frosting: Put the Chocolate in a large heatproof bowl in a small saucepan. Then bring the Cream to a boil. Pour the cream over the Chocolate, moving the bowl gently to let the Cream settle. Set the mixture aside until softened, for about 4 minutes. Whisk this mixture until smooth. Cover the surface of the Frosting with plastic wrap. Set aside and let set up at room temperature, for 2 hours.
- To prepare the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter the cake pans you will be using.
- In a medium bowl, whisk together the Flour, Baking Soda, Baking Powder, and Salt. Set aside.
- Using the , beat the Butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the Sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off.. Add the Cocoa Powder and Vanilla and beat at medium speed for 1 minute more. (Stop the machine .) With the mixer running at medium-low speed, add the Eggs, one at a time, beating for 1 minute between each addition.
- Combine the Water and Milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the Flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a rubber spatula, combine the batter until smooth. Divide the batter evenly between pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.
- Assemble the Devil’s Food Cake by placing 1 cake layer upside-down on a flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake.. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
Thank you,
Glenda, Charlie and David Cates
