Yes, baking Devil’s Fudge Cake last week gave us ‘Joie De Vivre’. However, there were also a few hiccups. We will bake it again once our special cocoa powder arrives.
This recipe might be the one you are looking for those who enjoy the flavour of dark & rich chocolate cake. Instead of a chocolate block, the recipe asks for cocoa powder. The procedure was straightforward but calmness might be required especially when mixing cold butter with cocoa powder. (the butter needs to be at room temperature for the icing) The dark brown sticky-looking paste took away some of our confidence because we did not religiously follow the recipe so we could only wait and see. Later the situation was very much improved by itself.
There are a few brands of cocoa powder on supermarket shelves and we wish we could easily find our favourite brand. It had always been sold in bigger supermarkets up until Russia invaded Ukraine 🇺🇦.
These days we have to order it from an online store :(
The icing was excellent however the cake itself could taste better.
Here are what we should have done differently next time!
1. Weigh the finished batter and divide them precisely into 2 portions.
2. Source the freshest and finest flour and cocoa powder.
3. Bake it in the morning not late at night!
4. Eight inches or slightly smaller cake pan should only be greased with flourless cooking spray and all-purpose flour for dusting.
5.Maple syrup can be used instead of corn syrup.
Devil’s Fudge Cake
Ingredients
2 1/2 cups cake flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 cup Dutch-process cocoa powder, sifted
1 1/2 cups warm water
1 1/2 sticks unsalted butter, plus extra for greasing
Steps
1. Preheat the oven to 350 F . Coat two 8-inch cake pans lightly with cooking spray and dust lightly with all-purpose flour.
2.Sift the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with the whisk attachment.
3. On slow speed, add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Add the butter and blend until smooth, about 2 mins.
4. Add the water and blend until a smooth batter forms, another 2 mins.
5. Add the cocoa powder last, mixing on medium speed until evenly blended, 2-3 minutes. Scrape down the bowl as needed while you mix.
6. Divide the batter evenly between the 2 pans. Bake until the skewer inserted near the center of each come comes out clean, 40-50 minutes.
7. Cool the layers in the pans for a few minutes before turning out onto wire racks. Cool completely before filling and icing.
Devil’s Fudge Icing ( makes about 5 cups )
Ingredients
1 1/2 cups unsweetened cocoa powder
1 stick ( 114g ) unsalted butter at room temperature
1/2 cup light corn syrup or maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup hot water
2 1/4 cups confectioner sugar, sifted
Steps
1. In a stand mixer fitted with the paddle attachment, cream together
the cocoa powder and butter on low speed until blended, scraping
down the bowl with a rubber spatula as needed, until very smooth, about 2 minutes.
2. Add the corn syrup, vanilla extract, salt and continue to mix until evenly blended, 1-2 minutes.
3. Add the hot water and mix on low speed until evenly blended.
4. Add the confectioners' sugar, mix on low speed until blended, then increase the speed to medium and whip until the icing is very smooth and light, 2-3 minutes.
5. Use immediately or transfer to a storage container, cover tightly, and refrigerate for up to 1 week.
6. Allow the icing to return to room temperature before using it. If necessary, beat the icing using the paddle attachment on low speed until it is smooth and spreadable.
7. When you make fudge icing, you add hot water to help dissolve the cocoa powder so that its flavor spreads evenly throughout the texture. This technique also results in thick and creamy icing. The Devils Fudge Cake is an obvious pairing, but this intensely chocolate icing also works well as the finishing touch for a butter cake.
Credit to my friend, Velma, who gave me The CIA book 📖
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