Monday, September 26, 2011

Baked Devils Food Cake with Angel Frosting

Another hit from the guys at Baked! These great Devil's Food Cake with Angel Frosting are from Baked Explorations, which I have sadly had to recently return to the library. I opted to make these nuggets of goodness in a cupcake form, because that is just cuter. :)

This cake is moist, chocolaty, and just a little dense. The frosting is amazing - it is marshmallow cream. I've made marshmallows plenty of times before (I'll do a post on that in the next week or so), and always wondered how they make the marshmallow cream in the jars. Now I know!

This recipe made 20 or so cupcakes, or the recipe can make a double layer 8 inch cake. The frosting recipe could easily be taken down, I had a bunch of extra frosting, which isn't all that bad since you can eat by the spoonful if needed. :)
For the Devil's Food Cake
1 ounce good quality dark chocolate (60-72%) broken into a few pieces
1/2 cup dark unsweetened cocoa powder (like Valhrona)
2/3 cup hot coffee
1/3 cup whole milk
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/14 sticks) unsalted butter, cut into 1/2 inch cubes, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract

For the Angel Frosting
5 large egg whites, at room temperature
1 1/2 cups granulated sugar
1 tablespoon light corn syrup
1 teaspoon vanilla paste (or 1 1/2 teaspoons pure vanilla extract)

Make the Devil's Food Cake
Preheat the oven to 325 F. Line the cupcake pan with liners. If you are making a cake, butter two 8 inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

Place the chocolate and cocoa powder in a medium heatproof bowl. Pour the hot coffee directly over them and whisk until combined.

In another bowl, sift together the flour, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.

Add the flour mixture in three parts, alternating with chocolate mixture, beginning and ending with the flour mixture.

Fill cupcake liners 2/3 full. Bake for 15-20 minutes (35-40 for cake) or until a toothpick inserted in the center of the cake comes out clean.

Make the Angel Frosting
Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.

In a medium saucepan over low heat, stir together 1 1/4 cups of the sugar, the corn syrup, and 1/4 cup water. Once the sugar is dissolved, increase the heat to medium high, and clip a candy thermometer onto the side of the pot. Heat the mixture, without stirring, to almost soft ball stage ( about 235 degrees F) do not let it go above 235 degrees F.

While you wait for the syrup to reach soft ball stage, whip the egg whites on medium speed until soft peaks form-do not beat beyond this.

As soon as the sugar mixture reaches the soft-ball stage, remove the pan from the heat.

Sprinkle the remaining 1/4 cup sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium high and beat the icing for about 7 minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.

I think that this frosting would pipe very well, but it came out very well just swirling it with a knife. It is super shiny. They recommend serving in within 4 hours of making the frosting, but we actually didn't eat ours for a day and half, and the frosting was still yummy, delicious, and still had it's fluff to it.

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