Devil’s Food Cake
My 12 year old never asks to bake in the kitchen, merely because her older sister tends to be the baker. God forbid she does anything her older sister does! But tonight, she wanted to make cupcakes.
I broke out the classic Martha Stewart Cookbook, mainly because every family recipe for cake that I have calls for a lot more time and concentration, and it was already 8pm on a Friday night. So, Martha Stewart, it is. The classic blue cookbook. We turned the Chocolate Devil’s Food Cake (page 517) into 24 cupcakes.
And, let me explain, we just kind of “went for it” with the Seven Minute Frosting that went with this recipe. While I would not suggest it if you are over 17 years old (maybe 18), because it’s basically like smothering your cake with marshmallows, it is still pretty good, especially if you don’t care for heavy frostings. But next time, I will be sure to use my butter cream frosting recipe instead. I am posting that recipe here, because you must make it. And you will love it. Don’t be on a diet when you do this.
We took pictures along the way, because every 12 year old needs to chronicle their Friday nights with their mother, on Instagram. She also made a sign for her assigned step dad’s cupcake. So I am sharing them here…along with the recipe.
Devil’s Food Cake Recipe
Makes on 9 inch Layer Cake (or 24 cupcakes)
3 oz unsweetened chocolate
1 tsp baking soda
1/2 cup boiling water
1/2 lib unsalted butter (2 sticks) softened
2 cups sugar
3 cups sifted flour
3/4 cup of buttermilk
1 tsp vanilla
Preheat oven to 350 degrees and butter three 9 inch pans or insert cupcake foils into pans
Melt chocolate in double boiler over simmering water. In a bowl, stir the baking soda into the 1/2 cup boiling water, stir this liquid into the chocolate. Set aside to cool slightly.
Using an electric mixer, cream the butter and sugar until the mixture is light and pale yellow in color. Add the eggs, one at a time, and continue to mix until thoroughly incorporated. Alternately add the flour and buttermilk in small amounts, and blend well.
Add the melted chocolate and the vanilla to the batter and store well. Our the batter into the prepared pans and bake for 30 minutes or util the cake tester comes out clean when inserted into the center of each cake. Remove the cakes from the oven and allow them to cool briefly in the pans more inverting onto racks to cool thoroughly.
Seven Minute Frosting Recipe
1 1/2 cup sugar
2 egg whites
1/2 cup water
1/8 tsp salt
1 tablespoon light corn syrup
1 tsp vanilla
In the top of a double boiler, combine the sugar, egg whites, water, salt, corn syrup and vanilla. Place over but not toughing rapidly boiling water and beat with whisk or electric mixer for exactly 7 minutes. Remove from the heat and continue beating until the frosting is cool, thick, and fluffy, about 20 to 25 minutes. Use immediately as the frosting will harden as it cools.
Butter Cream Frosting Recipe
16 oz Cream Cheese, soft (2 packages)
1 1/2 c – 2 c Powdered Sugar
1 2/2 sticks Butter, soft
Combine cream cheese & butter. Add enough powdered sugar to achieve desired consistency. Add vanilla.