Ingredients: |
Ingredients: To Prepare the Pans:
2 tablespoons butter, softened
2 tablespoons, unsweetened cocoa powder, preferably Valrhona
For the Cake:
4-ounces bittersweet chocolate, preferably Valrhona, (see Cook's Note)
6 tablespoons water
6 tablespoons unsweetened cocoa powder, preferably Valrhona
2 sticks unsalted butter
½ cup dark brown sugar, packed
6 eggs, separated
¼ cup full fat sour cream
2 teaspoons baking soda
2 teaspoons boiling water, to infuse the baking soda
1½ cups unbleached all-purpose flour, sifted
3 tablespoons granulated sugar
For the Devil's Food Frosting:
12-ounces bittersweet chocolate, preferably Valrhona
½ cup plus 1 tablespoon unsweetened cocoa powder, preferably Valrhona
½ cup water plus 1 tablespoon water
3 tablespoons corn syrup
1½ sticks unsalted butter
6 tablespoons sifted powdered sugar
2 egg yolks
2 tablespoons Cognac
½ cup plus 1 tablespoon water
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Directions: |
Directions:1). Grease the cake pans with softened butter. Cut out 3 pieces of parchment paper the size of the bottom of the cake pans and line the bottom of the cake pans with the parchment paper. Grease the parchment paper and the pans again with butter. Dust each pan with cocoa powder and knock out any excess. Set aside.
2). Preheat the oven to 350 degrees. Adjust the oven racks to the upper and lower positions. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate over barely simmering water. The water should not touch the bottom of the bowl, or the chocolate will burn. Turn off the heat and let it stand over warm water until ready to use.
3). In a small saucepan, whisk together the water and cocoa powder. Bring to a simmer over medium heat, whisking constantly, until the mixture is smooth and thickened and the whisk leaves an empty trail when it is drawn across the bottom of the pan. Remove from the heat. Whisk in the melted chocolate and set aside.
4). Using the paddle attachment of an electric mixer, beat the butter on medium speed until it whitens and holds soft peaks, about 3 to 5 minutes. Beat in the brown sugar and combine well, about 2 to 3 minutes more. Add the egg yolks one at a time, mixing for 1 minute after each addition and scraping down the sides of the bowl as necessary. Beat in the chocolate and combine, then the sour cream.
5). Dissolve the baking soda in 2 teaspoons of boiling water, making sure that the baking soda fizzes. With the mixer on low speed, beat in half the flour, add the baking soda and water mixture, and beat in the remaining flour, mixing only until just combined after each addition. Remove to a bowl and set aside.
6). Wash and dry the mixing bowl, making sure that it is super clean and dry. Using the whisk attachment of an electric mixer, beat the egg whites on medium-low speed until frothy, about 2 minutes. Increase the speed to medium and beat until soft peaks form, about 2 minutes. Increase the speed to high and gradually beat in the granulated sugar until stiff, glossy peaks form.
7). Whisk one third of the egg whites into the chocolate mixture by hand to lighten its texture, then fold in the rest, incorporating well. Divide the batter evenly into the prepared cake pans. Bake for 25 minutes, until the cakes brown evenly and shrink slightly from the sides of the pans and the cake springs back when the center is touched, or a toothpick inserted into the center of the cakes comes out clean. Rotate the positions of the upper and lower cakes halfway during the baking time.
8). When the cakes are thoroughly cool, remove the layers from the pans by running a knife around the edges, turning the pan upside down on a work surface and giving the back of the pan a firm whack. Gently remove the parchment paper and cool the cake completely before frosting.
9). Just before frosting the cake, make the frosting. The frosting cannot be refrigerated more than 30 minutes as it will harden, and the frosting will not come back to a smooth, shiny, spreadable consistency.
10). For the Devil's Food Frosting, cut the chocolate into 2-inch pieces and melt it in a heat-proof bowl over barely simmering water. The water should not touch the bottom of the bowl, or the chocolate will burn. Turn off the heat and allow it to stand over warm water until you're ready to use it.
11). In a small saucepan, whisk together the cocoa, water, and corn syrup. Simmer over medium heat, whisking constantly, until the mixture is smooth and thickened and the whisk leaves an empty trail behind it when it is drawn across the bottom of the pan. Remove from the heat and whisk in the chocolate and Cognac. Set aside.
12). Using the whisk attachment of an electric mixer, beat the butter on medium-high speed until it whitens and holds soft peaks, about 3 to 5 minutes. Beat in the powdered sugar until mixed well. Add the egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Remove the bowl from the mixer and stir in the chocolate mixture by hand. Let the frosting sit in a cool place or refrigerate it until it becomes a little stiffer than spreading consistency, about 30 minutes. Watch it carefully so that it doesn't harden. You may have as much as ½ cup of frosting left after frosting the cake.
13). To assemble the cake, place the first cake layer on a serving platter or cardboard round. Spread the top with ⅛-inch of frosting. Place the second layer on top, press it down lightly, and spread with the frosting. Top with the third cake layer and press down lightly. If the weather is warm, chill or freeze the cake until the frosting firms up, so the cake layers stay securely in place. Chill to firm.
14). Spread the frosting on the sides of the cake, chilling as necessary to keep the frosting from getting too soft and the cake layers from sliding around. Chill to firm. Place the remaining frosting on top of the cake and spread it with a back-and-forth motion, using a long-bladed spatula held flat against the top of the cake. Allow the frosting to flow over the edges of the top. When the top is smooth, use the spatula to spread the frosting down the sides of the cake in broad, smooth strokes, turning the cake after each stroke. Refrigerate until the frosting is set, about 30 minutes. Sift an even coating of unsweetened cocoa powder over the top of the cake. The cake will keep up to 3 days in the refrigerator. Let it stand at room temperature for at least 1 hour before serving so that the cake and frosting soften, and the chocolate darkens.
Cook's Note: Valrhona chocolate can be found in some specialty stores, or you can order it directly from Amazon or the Valrhona website at valrhona-chocolate.com. |
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