In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
Jennie's Master Recipe
for Devil's Food Cake
makes 36 cupcakes or two
9-inch cake layers
Yes, this recipe makes a LOT
of cupcakes, so it's a good thing they store well in the freezer, tightly
wrapped in saran and tucked into a ziplock bag. If you're making cake layers,
then leftovers will not be a problem! Oh, and why am calling this a
"master recipe". After my week of testing, it's hands down the best
tasting and easiest to prepare chocolate cake recipe you'll ever need. And
you'll notice the directions are ordered differently than usual. Most cake
recipes have you mix the dry ingredients and then cream the butter and sugar.
I'm always looking for ways to save a few minutes, so prefer to get the
creaming process started and use that time to gather the dry ingredients. Just
makes more sense, don't you think so too?
1 1/2 sticks butter,
softened
1 1/2 cups sugar
3 large eggs, at room
temperature
2 1/2 cups cake flour
3/4 cup cocoa powder, plus
extra for coating pans
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups milk
1/2 cup brewed coffee
2 teaspoons vanilla extract
In the bowl of a stand
mixer, beat the butter and sugar until creamy and well combined (take a look at
the pic above again).
Meanwhile whisk the flour,
cocoa, baking soda, baking powder and salt together in a medium bowl; set
aside. Mix the milk, coffee and vanilla in a small bowl or measuring cup; set
aside.
Line cupcake tins with
recycled paper muffin cups or grease two 9-inch cake pans. Place parchment
circle in bottom of cake tins and dust sides of pan with additional cocoa
powder.
Add the eggs to the creamed
butter mixture, and beat until light and fluffy.
Add half of the flour
mixture to the butter-egg combo, and mix on low speed until just combined,
about 15 seconds (this may take longer is using a hand mixer). Pour in half the
milk mixture and mix on low speed again until just combined, about another 15
seconds. Repeat with remaining flour and milk. Scrape down bowl well, and beat
on medium-high speed for 15 seconds more.
Fill cupcakes 2/3 full or
evenly divide batter between the prepared cake pans. Bake cupcakes for 18
minutes and cakes for 35 minutes, or until a metal skewer inserted in the
center comes out clean. Remove from oven and let rest on a cooling rack for 15
minutes. Remove cupcakes from tin or invert cakes, leaving parchment circle
intact and let them finish cooling completely on the rack. This is also a good
time to get started on the frosting.
Rich Chocolate Frosting
makes enough to frost one
2-layer cake or 36 cupcakes
8 ounces semi-sweet or
bittersweet chocolate, chopped
1 cup heavy cream
3/4 cup sugar
1 tablespoon corn syrup
Place the chocolate in a
heat-proof glass bowl. Combine cream
and sugar in a small pot and heat until very hot, just before it reaches
the boiling point. Pour over chocolate. Add corn syrup and let stand for 1 to 2
minutes. Stir with a rubber spatula until smooth and all the chocolate has
melted. Let cool for another minute or two to use as a glaze —simply dip
the cupcake tops in and decorate as I did with sprinkles, or let cool
completely, stirring occasionally to use as a thick frosting, which is better
for filling and frosting layer cakes.
JennieÕs Master Recipe for
DevilÕs Food Cake and Rich Chocolate Frosting were originally published at www.InJenniesKitchen.com
URL to article: http://www.injennieskitchen.com/2010/02/devils-food-cupcakes-chocolate-ganache-frosting.html
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