Devils Food Cake With Black Pepper Buttercream Recipes

Steps:

• Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
• In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
• In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
• Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
• Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
• Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
• Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
• Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.

Steps:

• To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
• To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
• Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
• With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
• Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
• Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
• Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
• Copyright 2001 Television Food Network, GP. All rights reserved

Steps:

• Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit inside a 16-inch round cake pan and place inside. Grease the bottom and sides of the pan with butter. Dust with flour and tap out any excess. Set aside. Sift the flour, baking soda and salt into a bowl. Set aside. Combine the cocoa and the warm water in a medium sized bowl, whisk until smooth. In another medium sized bowl whisk the buttermilk, water and vanilla, set aside. Add the softened butter to the bowl of a standard mixer. Add the white sugar and the light brown sugar, beat with the paddle until very light in color and texture, about 3 minutes. Scrape the sides of the bowl with a spatula. Break 4 eggs into a small bowl. On low speed, add 1 egg at a time to the bowl. Add the additional eggs only after each is well combined. Scrape the bowl with a spatula. Raise the speed to medium, beat 1-minute until light and fluffy. Add the cocoa mixture, beat on low speed until just combined. Add the flour mixture and the buttermilk mixture alternately: 3 additions of flour, 2 of the buttermilk. I do this visually, a little more than 1 cup of flour, then about 1 cup of the buttermilk mixture, then repeating. Remember to scrape the sides of the bowl with a spatula after each addition. The batter will be smooth. Gently fold in the grated chocolate. Pour the batter into the prepared pan. Bake in the center of the oven until done, about 45 minutes. Do not over bake, the cake will fall firm in the center. Cool. Turn the cake over onto your work surface. Peel off the parchment paper. Cut the cake in half horizontally with a serrated knife. Fill the cake with Chocolate Cream Filling. Top the cake with Thick and Rich Chocolate Glaze.
• Warm the heavy cream in a heavy stainless pot. Add the chopped chocolate and butter. Stir over low heat until the chocolate is almost melted. Take off the heat, and stir until smooth. Cool, then refrigerate until cold. Whip until light and fluffy. Place the bottom layer of the devil's food cake on a cardboard cake circle. Top with the cream filling. Place the other cake layer on top. Press down gently with your hands. Finish the cake with the Thick and Rich Chocolate Glaze.
• Warm with heavy cream, in a heavy stainless pot until warm. Add the chopped chocolate and the butter. Stir over low heat until the chocolate is almost melted. Take off the heat and stir until smooth. Cool slightly. Whisk and pour over the filled cake when it has slightly thickened. Smooth with a spatula. For a perfect finish, refrigerate the cake with one coat of glaze on top. When cold and set, add another portion of glaze and smooth nicely with a spatula. Make sure that the second coat of glaze has not hardened. If so, reheat only for a few seconds to the desired consistency.

Steps:

• Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
• Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

Steps:

• Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
• Cool completely before frosting.
• Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.

Steps:

• Make the filling: In the bowl of an electric mixer, combine chocolate and salt; set aside. Place 1 tablespoon heavy cream in a small bowl; sprinkle gelatin over cream and let stand until softened, about 10 minutes.
• Meanwhile, place remaining 3/4 cup plus 3 tablespoons heavy cream and 1 tablespoon sugar in a small saucepan and bring to a simmer over medium heat, stirring, until sugar has dissolved. In a medium bowl, whisk together egg yolks and remaining tablespoon sugar. Gradually whisk hot cream mixture into egg mixture. Return cream mixture to saucepan and place over medium heat; cook, whisking constantly, until mixture is thickened and coats the back of a spoon, about 3 minutes. Remove from heat.
• Stir gelatin mixture into cream mixture. Strain gelatin mixture into bowl with chocolate mixture; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in creme fraiche. Attach bowl to electric mixer fitted with the whisk attachment and beat filling until well combined, about 2 minutes. Cover with plastic wrap, pressing down on the surface of the filling to prevent a skin from forming. Transfer to refrigerator and let chill overnight.
• Make the cake: Preheat oven to 350 degrees. Spray the bottom and sides of three 9-inch round cake pans with cooking spray. Line bottom of pans with parchment-paper rounds; set aside.
• Sift cocoa powder into a medium bowl; whisk in egg and egg white. Gradually whisk in 1/4 cup plus 2 tablespoons lukewarm water; continue whisking until smooth. Set aside. In another medium bowl, whisk together both flours, baking soda and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together brown sugar, butter, vanilla, and salt, until smooth, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually beat cocoa mixture into butter mixture. Add flour mixture in three additions, alternating with buttermilk, and mixing well after each addition. Fold in cocoa nibs and ground espresso.
• Divide batter evenly among prepared cake pans; smooth tops. Transfer to oven and bake until a cake tester inserted into the center of each comes out clean, about 17 minutes. Transfer pans to wire rack and let cool completely before inverting cakes onto wire racks. At this point, cakes can be wrapped individually in plastic wrap and kept at room temperature for up to 1 day. Transfer cake layers to freezer; freeze until firm before frosting.
• Assemble: Place Chocolate Crumb Base on a cake plate; using an adjustable cake ring as a guide, top with 1 layer of cake. Stir filling to loosen and spread half (about 1 cup) over layer; top with a second layer, followed by remaining filling. Top with remaining layer of cake. Transfer to refrigerator and let chill for 1 hour.
• Spoon icing over top of cake; smooth over top and sides, swirling decoratively. If desired, use a kitchen torch to brulee frosting in several spots. Cake can be served immediately or covered with a cake dome and kept chilled for up to 1 day; let stand at room temperature for 1 hour before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Steps:

• For cake:
• Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For dark chocolate ganache:
• Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
• For white chocolate cream:
• Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
• Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
• For peppermint frosting:
• Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
• Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
• Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
• Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
• In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
• Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

Steps:

• In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.