Ingrédients pour Devil's Chocolate Food Cake
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups unsalted butter (1 cup for cake, 1/2 cup for frosting)
- 2 cups caster sugar
- 4 large eggs
- 1 tablespoon instant coffee powder (if using to make 1/2 cup coffee)
- optional red food coloring (to taste)
- 1/2 cup water (if using with instant coffee powder to make coffee)
- 1 cup skim milk (if using as buttermilk substitute)
- 1 cup (2 sticks) unsalted butter for cake; 1/2 cup (1 stick) unsalted butter for frosting
- 10 ounces dark chocolate, chopped
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon lemon juice or vinegar (if making buttermilk substitute)
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Comment préparer Devil's Chocolate Food Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the red food coloring (if using).
- In a separate bowl, whisk together the flour, cocoa powder, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting: In a heatproof bowl set over a pan of simmering water (double boiler), melt the dark chocolate and butter, stirring occasionally until smooth.
- Remove from heat and let cool slightly, stirring occasionally, until spreadable.
- Once the cake is completely cool, frost it with the chocolate frosting.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
201g
Fat
98g
Carbs
27g
