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DEVILS FOOD CAKE Recipe

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This recipe for DEVILS FOOD CAKE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lester Sprague
Added: Thursday, August 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1 t. baking powder
1/2 t. coarse kosher salt
1/4 t. baking soda
1/2 c. whole milk
1/2 c. plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 c. (1 1/2 sticks) unsalted butter, soft
2 t. dried lavender blossoms,* finely ground.
4 large eggs

Directions:
Directions:
Position rack in center of oven and preheat to 325F. 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.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
*= optional
Try chocolate-orange buttercream page 120

 

 

 

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