The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel & Allysa Torey

The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery by Jennifer Appel & Allysa Torey

Author:Jennifer Appel & Allysa Torey [Appel, Jennifer & Torey, Allysa]
Language: eng
Format: epub
ISBN: 9780684859101
Amazon: 0684859106
Publisher: Simon & Schuster
Published: 1999-11-02T18:30:00+00:00

Devil’s Food Cake

At Allysa’s house this cake was always iced with sweetened vanilla whipped cream. At the bakery we use a Mocha Buttercream). Whichever icing you choose, this devilishly rich chocolate cake is sure to be a hit.

3 cups all-purpose flour

11/2 teaspoons baking powder

11/2 teaspoons baking soda

3/4 teaspoon salt

3 large eggs, separated, at room temperature (see first Note)

3/4 cup (11/2 sticks) unsalted butter, softened

2 cups firmly packed light brown sugar

8 ounces unsweetened chocolate, melted (see second Note)

2 cups milk

11/2 teaspoons vanilla extract

MAKES 1 TWO-LAYER 9-INCH CAKE

Preheat oven to 350 degrees.

Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

In a large bowl, sift together the flour, the baking powder, the baking soda, and the salt. Set aside.

Lightly beat the egg yolks until thick and lemon colored, about 2 minutes.

In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the egg yolks, beating until well combined. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the milk and the vanilla extract, beating after each addition until smooth. In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter. Divide the batter between the prepared pans and bake for 40–45 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. When cake has cooled, ice between the layers, then ice top and sides of cake.

NOTE: It is best to separate the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.

NOTE: To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5–10 minutes.



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