Very moist cake and was a hit on Mother’s Day.
Easy to make and came right out of the pan for a perfect looking dessert to serve anytime.
We just got back from a trip to Chicago over the weekend visiting our son and daughter-in-law and future baby to be. We ate at some wonderful restaurants (we always do) while there. One of my new favorites is The Publician. We had sweetbreads there, lots of different sausages, pork belly small plate and some homemade pork rinds. We also had Indian and Costa Rican food over the weekend. The one thing we didn’t have was dessert — chocolate. So the first thing I thought of when I got back was this cake I had made over Mother’s Day weekend.
I love anything chocolate and I think most people feel the same way. I bought this heart shaped pan several years ago and added it to my stash of speciality pans. You name it, I have it. I’ve been wanting to use this pan and I thought Mother’s Day was the perfect opportunity to use it. A couple of weeks ago I also used this pan for my Garden Vegetable Terrine. I purchased my Nordic heart shaped pan at Williams Sonoma but I don’t think they carry it any longer. I did find it here though http://www.squidoo.com/Heart-Shaped-Pan online.
Devils Food Cake
3/4 c. unsweetened cocoa powder, plus more for dusting pan
1 1/2 c. water
2 1/4 c. all purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
16 Tbsp. (2 sticks) unsalted butter
2 1/4 c. sugar
2 1/2 tsp. vanilla extract
Whipped cream, ice cream or chocolate sauce for serving
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°. Grease the bottom and sides of the pan. (If you don’t have a heart shaped pan like this use layer cake pans or any other type pan) If using layer cake pans, you will probably want to prepare 2 8 or 9″ pans. Dust the pans with cocoa powder after greasing them.
In saucepan, bring the water to a boil. Pour into a small heatproof bowl and whisk in the 3/4 cup cocoa powder. Let cool to lukewarm.
In a bowl, sift together the flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer beat the utter on medium speed until smooth, about 1 minute. Increase speed and slowly add the sugar and beat until light and fluffy, 2-3 minutes, stopping occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat for 30 seconds.
Reduce the speed to low and add the flour mixture in three additions, alternating with the cocoa mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the prepared pan and spread evenly. Tape the pan gently on a work surface to break up any air pockets. Bake until a toothpick inserted into the center of the cake comes our clean. 60-65 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely before serving. Cut into slices and serve with whipped cream, ice cream or chocolate sauce. OR all of them. Serves 10-12 people.