Devils Food Cake By Ruth Reichl Recette

Indulge in this decadent Devil's Food Cake, a recipe straight from Ruth Reichl's beloved cookbook, "Tender at the Bone." This recipe creates two moist, chocolatey layers, perfectly complemented by a luscious seven-minute frosting. Get ready for a taste of pure heaven!

Préparation 20 min

Cuisson 60 min

Calories 405.1 kcal

Protéines 11g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Devils Food Cake By Ruth Reichl

1 cup whole milk
¾ cup unsweetened cocoa powder
1 ½ cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
Cake Flour
Baking Soda
3 large egg whites
1 cup granulated sugar
¼ cup water
1 teaspoon cream of tartar
¼ teaspoon salt

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Comment préparer Devils Food Cake By Ruth Reichl

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a small saucepan, heat the milk over medium heat until small bubbles appear around the edges. Remove from heat.
In a medium bowl, whisk together the cocoa powder and 1 ½ cups granulated sugar. Gradually whisk in the warm milk until smooth. Set aside to cool.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
Gradually add the cooled cocoa mixture to the butter mixture, mixing until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should also begin to pull away from the sides of the pans.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
While the cakes are cooling, prepare the seven-minute frosting:
Combine egg whites, 1 cup granulated sugar, water, cream of tartar, and ¼ teaspoon salt in the top of a double boiler.
Place over simmering water and beat with an electric mixer for 5-7 minutes, or until stiff, glossy peaks form.
Remove from heat and stir in the vanilla extract.
Continue beating until the frosting is stiff enough to spread.
Once the cakes are completely cool, frost the layers and the top of the cake with the seven-minute frosting.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

155g

Fat

52g

Carbs

19g

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Questions fréquentes

Combien de temps faut-il pour préparer Devils Food Cake By Ruth Reichl ?

Devils Food Cake By Ruth Reichl prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Devils Food Cake By Ruth Reichl ?

Devils Food Cake By Ruth Reichl contient environ 405.1 calories par portion, avec environ 11 g de protéines, 19 g de glucides et 27 g de lipides.

De quels ingrédients ai-je besoin pour Devils Food Cake By Ruth Reichl ?

Les principaux ingrédients de Devils Food Cake By Ruth Reichl sont Milk, Cocoa, White Sugar, Butter, Brown Sugar, Eggs. Consultez la liste complète avec les quantités ci-dessus.