Ingredients
- Food Chocolate Cake:
- 3 cups (12.75 ounces, 363
- grams) all-purpose flour
- 2 teaspoons (10 grams) baking
- soda
- 1/2 teaspoon (2.45 grams)
- baking powder
- 1/2 teaspoon (2.5 grams) salt
- 1 cup (3.2 ounces, 92 grams)
- Dutch-processed unsweetened cocoa powder
- 2 cups (16 ounces, 460 grams)
- strong brewed coffee
- 1/2 pound (8 ounces, 227
- grams) unsalted butter, softened, plus more for the pans
- 3 cups (21 ounces, 600 grams)
- granulated sugar
- 4 large (6.8 ounces, 193
- grams) eggs, at room temperature
- 14 ounces (397 grams) coarsely
- chopped extra-bitter chocolate (minimum 70 percent cacao content)
- 3 cups (24.36 ounces, 696
- grams) heavy cream
- For decorating and serving
- About 1/2 pound block
- bittersweet chocolate for chocolate curls for decorating, optional
- Ice cream for serving,
- optional
- First,
- make the devil’s food chocolate cake
- 1. Position a rack in the
- center of the oven. Preheat the oven to 350°F (176°C). Butter two 9-inch round
- cake pans with unsalted butter. Line the bottoms of the pans with parchment or
- sawing motion to slowly move the knife into the cake about 1 inch. Then, still
- outer circle is complete, hold the knife level, dig into the cake another inch,
View Full Recipe at CHEWING THE FAT
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement