Wednesday, July 27, 2011

New Orleans Devil's Food Cake

2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 ounce liquid red food coloring
1 ounce beet juice
2 tablespoons natural, unsweetened cocoa
1-1/2 cups unsalted butter
1-1/2 cups sugar
2 eggs
1 cup buttermilk
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract

Preheat oven to 350° F. Grease and flour two 8" round cake pans.

Combine the flour, salt and baking soda together. Set aside.

In a separate small bowl, combine food color, beet juice, and cocoa. Set aside.

In another bowl, cream butter and sugar until fluffy. Add the egg and cocoa mixture, and beat until well blended.

In a large bowl mix together the buttermilk, vinegar and extracts. Add the butter mixture and the flour mixture, alternating between the two until all is incorporated.

Divide mixture between the prepared cake pans and bake for about 30 minutes or until a cake tester comes out clean. Remove from oven and cool completely on wire racks before frosting. Note: as shown, frosted with basic chocolate buttercream frosting.

Milk Chocolate Buttercream Frosting

8 ounces milk chocolate, coarsely chopped
6 cups confectioners' sugar
2 sticks unsalted butter, room temperature
6 tablespoons whole milk (plus more if needed), room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt

Melt the chocolate in a double boiler over boiling water until smooth and creamy. Remove from heat and bring to room temperature. Combine the other ingredients with an electric mixer on low speed. When combined, beat at medium speed for two minutes. Scrape down the sides of the bowl, add the cooled melted chocolate, and beat over medium speed until fully combined and fluffy. Add more milk a teaspoon at a time if the frosting is too dry.