I tried the “Best Chocolate Cake Recipe (Ever)” and was not thrilled with the results, although my hubby loved it. So, in my search for the perfect chocolate cake recipe, I tried this recipe from The King Arthur Flour Baker’s Companion. I was not disappointed. It’s dense and moist and oh, so chocolatey. I topped it with Vanilla icing, only because I ran out of time to make my own. Not to worry, it was surprisingly good. Considering I pulled the cake out of the oven around 1PM and by 6PM half of it was gone, I think this recipe is a keeper. And, no, it wasn’t just me eating the cake. Although I probably could have eaten that much by myself with a large glass of milk or a scoop of vanilla ice cream.
Devil’s Food Cake
1 1/2 sticks (12 Tablespoons) room temperature butter
1 3/4 cup superfine or granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
3/4 cup natural cocoa powder
1 1/2 cups milk or water
Preheat oven to 350°
In a large bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 5 minutes. In a separate bowl, whisk together the cocoa powder and the flour. If lumps remain, sift the mixture.
Add the eggs to the butter mixture, one a time, beating well after each addition. Slowly blend one third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk and the remaining flour. Be sure to scrape down the sides and bottom of the bowl occasionally throughout this process.
Grease and flour two 9-inch round cake pans, two or three 8-inch round pans or a 9×13-inch sheet cake pan. Divide the batter evenly between the pans. Wrap the pans with Magi-Cake strips (to prevent doming), if desired. Bake the cakes for 30-35 minutes (a bit longer for the sheet cake, shorter if you’re using three 8-inch pans), until a cake tester inserted into the center comes out clean, and the sides of the cake begin to pull away from the pan. Remove the cakes from the oven, cool them for 5-10 minutes, then remove them from the pan.
Devil’s Food Cake
1 1/2 sticks (12 Tablespoons) room temperature butter
1 3/4 cup superfine or granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
3/4 cup natural cocoa powder
1 1/2 cups milk or water
Preheat oven to 350°
In a large bowl, cream together the butter, sugar, salt, baking soda, and vanilla until fluffy and light, at least 5 minutes. In a separate bowl, whisk together the cocoa powder and the flour. If lumps remain, sift the mixture.
Add the eggs to the butter mixture, one a time, beating well after each addition. Slowly blend one third of the flour mixture into the creamed mixture, then half the milk, another third of the flour, the remaining milk and the remaining flour. Be sure to scrape down the sides and bottom of the bowl occasionally throughout this process.
Grease and flour two 9-inch round cake pans, two or three 8-inch round pans or a 9×13-inch sheet cake pan. Divide the batter evenly between the pans. Wrap the pans with Magi-Cake strips (to prevent doming), if desired. Bake the cakes for 30-35 minutes (a bit longer for the sheet cake, shorter if you’re using three 8-inch pans), until a cake tester inserted into the center comes out clean, and the sides of the cake begin to pull away from the pan. Remove the cakes from the oven, cool them for 5-10 minutes, then remove them from the pan.
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