Devil's Food Chocolate Layer Cake with Raspberry Buttercream Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Devil’s Food Cake
½ cup butter, softened
1 1/3 cup sugar
¼ cup cocoa, preferable Dutch processed
2 eggs
1 teaspoon vanilla
½ cup sour cream
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup boiling water
Chocolate Ganache
1 lb. semi-sweet chocolate, chopped
1 1/2 cup heavy cream
Raspberry Buttercream
5 egg yolks
1 1/2 cups plus 1 1/2 tablespoons sugar
1 1/2 cups water
2 1/4 cups (4 1/2 sticks) unsalted butter, cut into tablespoon-size pieces, room temp.
1/2 cup raspberry puree
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Directions: |
Directions:Devil’s Food Cake
Grease and flour two 9-inch cake pans or a 9 x 13-inch baking pan. Set aside. Sift together flour, soda and salt. Set aside. In a large mixing bowl cream butter, cocoa and sugar for approx. 3 minutes. Add eggs and vanilla and beat until smooth and creamy. Add sour cream and mix until smooth. Add flour mixture and mix just until blended. Slowly add boiling water and beat until smooth. Bake in a preheated 350 degree oven for 25-30 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Invert to a cooling rack to cool. Bake cupcakes for 18-20 minutes.
Chocolate Ganache
Place chocolate in a large bowl. Set aside. In a small sauce pan heat the cream to simmering. Pour the hot cream over chocolate. Let sit for 5 minutes without stirring. After 5 minutes the chocolate should be melted. Start whisking the cream and chocolate together. Start in the center working outward as the chocolate and cream blend together. Mix until smooth and creamy. If there are any large pieces of chocolate that have not melted, just remove the pieces.
Raspberry Buttercream
Using electric mixer, beat yolks in bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 minutes
Meanwhile, stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer set in syrup registers 234 – 240 degrees (soft-ball stage)
Beat to syrup into egg yolks in slow steady stream. Continue beating until thick and cool, about 10 minutes. Gradually beat butter into yolk mixture 1 tablespoon at a time. When butter has been beaten in, mix in raspberry puree. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2 hours |
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