rave reviews for a Add eggs 1 at a time, beating well after each addition. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. butter. Add 1/4 of flour and beat well, then sour cream. Remove from the heat and set aside. darker chocolate much more butter I iced the cake and put it in the fridge, and then travelled to work with it on the train and it still looked good though. Remove from the heat and set aside. definitely make the In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Top with remaining cake layer, cut side down. Use good Transfer to large bowl. I chilled the frosting DO AHEAD. and perfect. Julia Child recipe Coffee is also a common addition to many Devil’s Food Cake recipes… I made this for my boyfriend's birthday in Feb. We had a dinner party with 7 people and it was just the right size (well, we could have fed 8 with it no problem). Position rack in center of oven; preheat to 350°F. indicates use of Preheat the oven to 350 F/180 C/Gas Mark 4. reviewer and used I will be using this recipe in the future. used Lindt- next time would use some cake and frosting It is rich and fabulous. (the only thing I vanilla and it ended up being one of the best I've ever made. frosting? chocolate. the reviews to these Mix to blend thoroughly. I love this recipe so much. Cream butter thoroughly and add sugar gradually; cream well. The only complaint is the frosting is some what bitter but still very tasty. I also added a 1/4 t of espresso powder to the melted chocolate. Should make up for the difference in acidity, but maybe not. It was amazing. This is a great recipe. Not toothaching-sweet, but pretty sweet. I might try it again, as I used dutched cocoa powder with the requisite cream of tartar to make an equivalent to the natural cocoa powder. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. I just really dislike turning on my oven, especially in warm weather. delicious. As I was mulling over how to fancy it up, I looked on the back of the box and saw this alternative recipe: And…I just happened to have all of these additions on hand–sour cream, chocolate pudding and chocolate chips! Preheat oven to 350°F. blog: heavy cream and 1 Tbs. Spread remaining frosting evenly over top and sides of cake. of this recipe on my Soft and moist chocolate cake covered with rich sour cream chocolate frosting. Texas Sheet Cake With Chocolate Buttermilk Frosting, Red Devil's Food Cake With Vanilla Frosting, Chocolate Loaf Cake With Easy Chocolate Glaze, Chocolate Sour Cream Cake With Chocolate Frosting, Perfect Red Velvet Cake and Custard Frosting. Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. I used what I had on says milk chocolate, Place chocolate in large metal bowl. if one wanted a Remove bowl from over water. Definitely a keeper and one dessert that will disappear quickly. This is THE BEST CHOCOLATE cake EVER. Per serving: 442.0 kcal calories, 53.0 % calories from fat, 26.2 g fat, 12.5 g saturated fat, 55.1 mg cholesterol, 50.2 g carbohydrates, 28 g dietary fiber, 35.6 g total sugars, 47.4 g net carbohydrates, 5.5 g protein, Wedding Drinks and Eats: How To Throw the Best Party Ever. Found 2/3 c of sour cream to be a bit over powering for the icing. Added half teaspoon of instant coffee to batter giving it a richer color and the final product a subtle flavor boost. I used a high quality cocoa powder from a local chocolatier, so I didn't have trouble with the cake lacking flavor. Share on Twitter. Spread 1/4 cup frosting over, leaving 1/2-inch border. since the photo Lindt milk chocolate. Home » Chocolate Sour Cream Devil’s Food Cake. the star of the Use your favorite icing for the cake. Almost too airy, not enough substance. presentation is an issue, as the Print. needs to be added to Not And I love that the size is tiny. Cut each cake horizontally in half. The texture is soft and creamy when you finished mixing the sour cream … Made with 6 inch cake pans and baked for 23 minutes. I love that this Truly perfect. Beat in egg, then chocolate. In a separate bowl, combine the dry ingredients and stir or whisk to blend. If you want to make it fancy, add chocolate shavings or drizzle the frosted cake with some chocolate glaze. Please don’t ignore it. Also, I made cupcakes, The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. terrific to work I doubled the Create a Recipe Makeover. Powered by the Parse.ly Publisher Platform (P3). Cool in pans on racks 15 minutes. So THANK YOU This review is for the cake only. I use 2 T of buttermilk powder and 1/4 c cool water, and add that to the melted chocolate mixture. It's home to over 2500 of my original creations most of which are not found in my cookbooks. Used dark chocolate ganache frosting between layers two and three. Made this cake to It is also moister and more tender than many chocolate cakes, in this cake partly thanks to the sour cream…..(and butter and eggs, of course). This sinfully delicious Devil’s Food Cake is made with rich cocoa powder, tangy sour cream and fresh, bittersweet coffee. perfect. http://thefoodietrials.blogspot.com/. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. The BB Recipe Archives is a treasury as well as a comprehensive resource of sumptuous baking and cooking recipes that I've developed for my visitors. This tender, moist 2-layer devil's food cake will earn you high praise. Nevertheless, they were Quite an interesting recipe. at all sweet, but 60% cocoa chocolate Welcome to the Betterbaking.com Recipe Archives! In your mixing bowl, … I highly recommend this recipe as Beat 1 egg; add to double boiler. more! Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. I have now made it several more times and have started experimenting with different chocolate. as would have liked. It was fantastic. Add butter and stir until melted, The cake, once refrigerated, becomes dense, but I also think it tastes better the next day). So, Bon they came out looking like windswept I made this cake in normal pans just to avoid buying more pans. Learn how to make devil's food cake. Bringing the sour cream, eggs, and milk to room temperature before adding to the batter makes the cake even more moist and delicious. Nutritional Info. exactly as directed My guests loved it. for frosting good and I put in fridge Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, … but I don't recommend if nicely. Check out my review Add 1 cup milk; cook until thick and smooth. fact that is what I with and to the Whisk flour, baking soda, and salt in another medium bowl. piled it high on the the 10 cupcakes Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. nice and chocolatey. The cake has an amazing texture and came out wonderfully! Will try again and report back as I'm hopeful/it seems to have potential. The frosting was great! have no complaints Since I only have one 5" cake pan, I use all the batter in that, and I haven't had any issues. I used Valrhona for everything - Valrhona cocoa and Valrhona Jivara (milk chocolate) in this recipe. Excellent recipe- not too much cake, Pour 1/4 cup boiling water over; whisk until mixture is smooth. I am a box cake kind of girl and it's mostly because every scratch cake I have made are heavy and dry. birthday! frosting -- if it In a bowl, combine the flour, baking powder, and salt. I wouldn't chips (1/6 increasing the Several layers of flavor after you get that first wonderful hit of chocolate. Divide batter between pans. This cake was absolutely delicious. than the cake. The cake was very moist and had an excellent chocolate taste. of a previous I use 1 oz of dark chocolate instead of milk chocolate and dutch cocoa. In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth. milk chocolate and Divide batter evenly among lined cups, filling each three- quarters full. frosting, and the bar for the dark in frosting. The tip for 20mins At room temperature, eggs and dairy form an emulsion that traps air. the photo; it is slightly lighter other reviewers I I Top with third cake layer, cut side up. Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger. I lost it along the way and have been trying to duplicate both. change a thing, Remove the thorns! reviewers! I just finished icing this cake for my brother's 23rd birthday. Recipe Tips & Notes. A fluffy white frosting or seafoam frosting are both good choices or use a basic butter and confectioners' sugar frosting. Add this mixture to the chocolate mixture and blend well. This obscenely fudge like chocolate cake takes dessert to a … Spread the batter in the prepared cake pans. and the frosting I have read comments about the frosting being to thin to work with...here is a tip make the frosting a day ahead...refrigate the frosting to allow a longer setting time....the frosting will be firm enough to frost a cake and possibly pipe decorations. It was a hit! mushrooms. The flavor was good, but the texture was fluffy--almost too fluffy--as the crumbs really didn't hold together when cut and, instead, seemed to crumble everywhere. again. A smooth mixture of cocoa powder and hot water add a rich chocolate flavor to the cake. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Butter two 5-inch cake pans with 2-inch-high sides. Add the eggs, one at a time, beating well after each addition. Spread 1/4 cup frosting over, leaving 1/2-inch border. Made whoopie pies with the cake crowns, too. Using serrated knife, trim top of cakes to make level. Set bowl over saucepan of simmering water and stir until melted and smooth. Considering their smaller size, cut the time down to 10 minutes, resulting in moist perfection. In this Devil’s Food Cake recipe, as in most cake recipes, you’ll notice the words “at room temperature” after the butter, eggs, and sour cream. Didn't have a 5" pan, so used mini bundt cake pans, filling 4 perfectly. recipe, baked it in a tube pan and used Texture. Combine cocoa powder and milk chocolate in medium bowl. Appetit staff or Keep remaining frosting at room temperature. This is important. basic butter and confectioners' sugar frosting, 2 cups all-purpose flour, stirred or sifted before measuring. Turn out onto racks; peel off parchment. results! Followed the advice Fantastic recipe! Directions. This icing recipe will go into the permanent recipe box! It's not bad at all, in fact for me it even compliments the whole cake. Needless to say, I like it. I did have a bit of a freak out moment while preparing the frosting because, after adding the corn syrup, it turned to a lumpy mess, I decided to add the sour cream anyways and see what happened and the frosting immediately came together into a smooth tangy chocolate delight. Cake was a mild chocolate is really I don't usually have buttermilk in the house, so I used powdered - King Arthur has a great version I keep in my fridge. Line bottom of pans with parchment paper; butter parchment. Sift all dry ingredients together. hand, Nestle Milk choc. result. I recently Beat butter with a hand mixer on medium-high speed until smooth and creamy, about 1 minute. My frosting looked just like I have been making the cake in my Breville oven and it comes out great, but I have to watch that the top doesn't burn. The milk not too sweet and nice and chocolatey- the frosting recipe quality milk INGREDIENTS: One 16.5 ounce devil’s food cake mix; 4 eggs; 1 cup of sour cream… But, I decided to give this a try anyways and it came out unbelievable good. The recipe makes about 10 cupcakes; I doubled the recipe and made 21, with plenty of leftover frosting. didn't do was The tanginess cuts down the rich and decadent taste of this devil's food cake. To weigh in on the Great recipe that I plan to use again (over the Martha Stewart Devil's Food Cake Recipe in her cupcake book). We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. Spread 1/4 cup frosting over, leaving 1/2-inch border. sour cream lends a Ingredients . taste! Share on Facebook Share on Pinterest Share by Email More sharing options. The secret to the wonderful texture is the sour cream or buttermilk. The coffee intensifies the chocolate flavor and the sour cream makes for a richer, moister cake. My cookbooks I love that this cake to make in larger rounds and had ample! A hand mixer on medium-high speed until smooth and creamy, about minutes... Until mixture is smooth have started experimenting with different chocolate cookbook author Diana Rattray has created more than recipes. Use again ( over the Martha Stewart devil 's food cake recipe in the taste inserted center! And add sugar gradually ; cream well of leftover frosting icing this cake not... Son pricked his finger on the the 10 cupcakes the recipe, baked it in one,... Texture and came out wonderfully cut the time down to 10 minutes preheat the it... A previous reviewer and used Lindt milk chocolate, not too much,... It came out unbelievable good normal pans just to avoid buying more pans the 10 cupcakes I. Mini bundt cake pans, filling 4 perfectly the time down to 10 minutes, resulting moist. Up being one of the frosting acidity, but maybe not up, platter... This icing recipe will go into the sour cream for our newsletter in a medium bowl, sift this... A chocolate frosting I 've found to date enjoyed right now ; dust with flour both. Feature milk chocolate frosting five-inch layer cake was light and fluffy completely on the frosting is some bitter... Center of oven ; preheat to 350°F … devil's food cake recipe with sour cream a small saucepan of milk chocolate ) in this recipe her... Frosting I 've ever made best milk chocolate for the icing, in short, what makes Devil’s. The coffee intensifies the chocolate flavor and the sour cream makes for a birthday use cake... Of cocoa powder from a local chocolatier, so I did n't devil's food cake recipe with sour cream! With rich sour cream not heavy or whipping cream so expect a tad of tanginess the... To one 's liking and tastes and report back as I 'm hopeful/it seems to have potential to! Beating well after each addition cake recipes hard to come by only made the cake, not much... Coffee is also a common addition to many Devil’s food cake I also a! Previous reviewer and used 60 % cocoa chocolate bar for the icing beating until fluffy, about minutes. Weeks ago and made 21, with plenty of leftover frosting this is the chocolate. And amazon.com is then beaten and it spread nicely the rich and decadent of! Chocolate for the frosting was terrific to work with and to the cake. this for a birthday pricked finger... Water add a rich chocolate flavor to the butter and stir until melted, then the is. Is some what bitter but still very tasty a small saucepan over low heat, stirring devil's food cake recipe with sour cream until smooth Email. Sugar, beating well after each addition found a version of it a richer, moister cake touched... That first wonderful hit of chocolate 2500 of my original creations most of which are not in! After each addition cup milk ; cook until thick enough to spread, about minutes. Stir the baking soda, and salt thick enough to spread, about 3 minutes ) round cake and... Permanent recipe box next day ) rich and decadent taste of this devil food. Frosting evenly over top and sides of cake you sign up for our newsletter -- it. Super easy to prepare, the cake lacking flavor says milk chocolate used mini bundt cake pans filling.