Devil's Food Chocolate Cake

Oct_13_Food_PumpkinChocolateCake_01a-04.jpg
Oct_13_Food_PumpkinChocolateCake_01a-06.jpg
Oct_13_Food_PumpkinChocolateCake_01a-05.jpg
Oct_13_Food_PumpkinChocolateCake_01a-08.jpg
Oct_13_Food_PumpkinChocolateCake_01a-07.jpg

This devilish cake tastes out of this world. If your as much as a chocolate lover as I am, you have to try this. Bring to your halloween party and this hombre frosted treat will be sure to impress. Let me know how it goes.

INGREDIENTS FOR CHOCOLATE CAKE

 

  • 1 1/2 cups unsalted butter (3 sticks), plus more for pan
  • 1 1/4 cups unsweetened cocoa powder
  • 1 1/4 cups hot water
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream

 

INGREDIENTS FOR BUTTERCREAM FROSTING

  • 3 cups confectioners' sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

INGREDIENTS FOR CHOCOLATE GANACHE FROSTING

  • 8 ounces good semisweet chocolate chips
  • 1/2 cup heavy cream

DIRECTIONS FOR CHOCOLATE CAKE

Preheat oven to 350 degrees. Butter three 8-by-2-inch round cake pans, line bottoms with butter. Whisk together cocoa powder and hot water until smooth.

Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on medium-low speed until cooled, 4 to 5 minutes.

Add eggs, one at a time, beating after each addition. Beat in vanilla and cocoa-powder mixture. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Beat until just combined.

Divide batter between pans, and bake until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool for 15 minutes. Invert cakes onto rack, peel off parchment, and let cool completely.

Using a serrated knife, trim tops of cake layers to make level. Transfer one cake layer to a cake stand, and spread with 1 cup orange frosting. Top with next cake layer and repeat, this time with white frosting. Top with third cake layer and coat top and upper sides with white frosting, spreading it in a swirling motion.  Finish the bottom sides with orange frosting for a hombre look.

DIRECTIONS FOR BUTTERCREAM FROSTING

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. 

Divide frosting into two separate bowls. Add orange food coloring to the frosting from one of the bowls and mix until color is completely blended. Use white frosting to coat upper part of cake. Use orange to coat lower part of cake.

DIRECTIONS FOR CHOCOLATE GANACHE FROSTING

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

 

Ingredients and Directions adapted from: marthastewart.com

 

 

 

YOU MIGHT ALSO LIKE:

Like what you see? Try this and let me hear about it. Have a fall or halloween recipe you'd love featured? Share with me below or get in contact here.