Kate's Cuisine

Jan 09 2014

Martha’s Moist Devil’s Food Cake

Marthas Moist Devil Foods Cake

On her website, Martha introduces this recipe by stating, “Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles.” I thought it sounded perfect for my daughter, Maddie’s, last birthday when she turned 6. Well, the cake is really good but I don’t know what frosting she’s talking about. If you want those “swoops of glossy frosting,” you’re going to have to turn to a recipe other than the one for “Mrs. Milmann’s Chocolate Frosting” that’s included with Martha’s recipe (and that I’ll put tomorrow.)I wish I had read the reviews on the site before I had made it, because I had my own doubts that those comments would have confirmed, and I probably would have just started with a different frosting recipe, rather than making Mrs. Milmann’s only to have to whip up a different chocolate buttercream instead (of which I’m also hoping to have up on the site sooner rather than later.)

I had however, read the reviews before making the cake, and those said it was ‘bone desert dry.’ So I included a touch of vegetable oil with mine, and I didn’t find any problems. Due to a lack of proper cake pans, I also just made a sheet cake and then cut it up into layers. If you have the proper tools in your kitchen though, by all means use them.

1 1/2 cups unsalted butter, plus more for pans $1.34
3/4 cup Dutch-process cocoa powder, plus more for pans $3.00
1/2 cup boiling water Free!
2 1/4 cups sugar $0.43
1 tablespoon pure vanilla extract $0.66
4 large eggs, lightly beaten $0.80
1 tablespoon vegetable or canola oil $0.07
3 cups cake flour, sifted (not self-rising) $0.55
1 teaspoon baking soda $0.02
1/2 teaspoon salt $0.01
1 cup milk $0.28
3 cups chocolate frosting $1.99

Total Cost    $9.15

1.) Heat oven to 350 degrees Fahrenheit. Arrange two racks in center of oven. Butter three 8″ x 2″ round cake pans (or in my case, one large casserole dish) and line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

2.) In the bowl of an electric mixer fitted with the paddle attachment (a hand mixer with beaters worked fine for me,) cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down the sides twice. Beat in vanilla. Mix vegetable oil in with eggs, and then drizzle in this mixture, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

3.) In a large bowl, sift together flour, baking soda, and salt. Whisk milk and vanilla extract into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixture to the batter, a little of each at a time, starting and ending with the flour mixture.

4.) Pour batter evenly into prepared pans and place in oven. Bake until a cake tester (or a toothpick) inserted into the centre comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer pans to wire racks to cool when finished baking; let cool for 15 minutes. Turn cakes out onto racks and allow to cool completely.

5.) Remove parchment from bottoms of cakes (and cut in half equally if necessary, as it was for me.) Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups of frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting.

6.) Serve and enjoy!

22 responses so far

22 Responses to “Martha’s Moist Devil’s Food Cake”

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