Sponge Methods: Devil's Food Cake

Day 6: Recipes for Devil's Food Cake and Chocolate Italian Buttercream.

Italian Buttercream
6 oz Egg Whites
12 oz Sugar
18 oz Butter
3 oz Chocolate

Devil’s Food Cake
12 oz Cake Flour
2 oz Cocoa Powder
¼ oz Salt
12 g Baking Powder
8 g Baking Soda
7 oz Shortening (substitute Butter)
1 lb Sugar
8 oz Milk
1 tsp Vanilla
6 oz Milk
8 oz Eggs

Preparing Devil’s Food Cake
-Sift the dry ingredients: cocoa, flour, baking soda, baking powder, and salt.

-Add vanilla to the eggs.
-Sift the sugar.
-Soften the butter with the paddle in the mixer on speed 1.

-Add all the dry ingredients to the mixing bowl. With the bowl still in the down position, start mixing on speed 1. Raise the bowl up slowly so the dry ingredients don’t fly out.

-Mix the eggs with the smaller amount of milk, 6 oz.
-Add a little bit of the larger, 8 oz, of milk to the batter. Scrape down the bowl often.
-Add the rest of the milk slowly. Scrape the bowl and make sure everything is combined.

-Start adding the other milk and eggs.

-The separated milk moistens the batter initially and helps you avoid over mixing the batter.
-Scrape the bowl sides and bottom making sure all the milk and flour are incorporated. The mixing of this cake is just enough to combine the ingredients.

-Pour the batter into a parchment lined 10” cake pan.
-Bake at 360 degrees in the deck oven or 310 degrees in the convection oven.

Finishing Devil's Food Cake
-Torte cake in 3 layers.
-Fill with chocolate Italian buttercream.
-Be careful when icing outside and top of cake to keep clear of any crumbs.
-Pipe a shell border around the top of the cake.

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