Use sturdy, good quality layer pans with sides that are 1 3/4 to 2 in high because if sides are too low cake can overflow and then you have a problem. Mixing time: 15 min for cake and frosting Baking time: 350F for about 35 minutes
DEVIL'S FOOD:
For two 9 in. layers:
-2 oz unsweetened chocolate, chopped
-2 cups cake (soft-wheat) flour
-2/3 cup unsweetened cocoa powder
-1 tsp. baking soda
-1/2 tsp. salt
-3/4 cup unsalted butter, at room temp
-1 1/4 cup packed light brown sugar
-3/4 cup granulated sugar
-3 large eggs
-1 tsp vanilla extract
1 1/4 cup buttermilk
Directions:
Position a rack in the middle of the oven. Preheat the oven to 350F (180C). Butter the bottom and sides of two 9 in round cake pans. Line the bottoms with parchment baking paper and butter the paper.
Put the chocolate in a heatproof bowl (or top of a double broiler which is what I do) and place it over, but not touching, barely simmering water in a sauce pan (or bottom of a double boiler). Stir constantly until the chocolate is melted and smooth. Remove from over the water and set aside to cool slightly.
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown and granulated sugars until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat for 2 minutes. On a low speed, mix in the melted chocolate. Add the flour mixture in three additions alternately with the buttermilk in two additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth. Pour the batter into the prepared pans, dividing it evenly.
Bake just until the tops feel firm when lightly touched and a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pans on a wire rack for 10 minutes.
Use a small, sharp knife to loosen each cake from the sides of the pan, and invert the cake onto a wire rack. Carefully remove the parchment paper and place the paper loosely on the cake. Let cool thoroughly, then discard the paper.
CHOCOLATE BUTTERCREAM:
Ingredients:
-3 oz unsweetened chocolate, chopped
-4 oz semisweet chocolate, chopped
-1/3 cup heavy cream, at room temp
-3/4 cup unsalted butter, at room temp
-2 1/2 cups powdered sugar
-1/8 tsp. salt
-1 tsp. vanilla extract
Directions:
Put both chocolates in a heatproof bowl (or top of a double broiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of a double broiler). Stir constantly, until the chocolates are melted and smooth. Remove from over the water and set aside to cool slightly.
In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, and salt until smoothly blended and creamy, about 1 minute. On a low speed, beat in the melted chocolate, cream, and vanilla until blended into the frosting. On a medium speed, beat the frosting until it is fluffy and lightens slightly in color, about 1 minute. Frosting is best used right after it is made.
CHOCOLATE CURLS (OPTIONAL)
Ingredients/tools:
-large thick piece of chocolate, about 8 oz. \
-Vegetable peeler with swivel blade
-baking sheet/tray lined with parchment paper
Directions:
The chocolate should be at a very slightly softened state. To check the temperature, try making a few curls. If the chocolate is too firm, flakes form. If the chocolate is too soft, soft lumps clog the vegetable peeler. When the chocolate is at the right temperature, curls roll easily of the vegetable peeler. White and milk chocolate are softer than dark chocolate, and on a warm day they may be ready to form curls without preparation.
Have ready a baking sheet (tray) lined with parchment paper. Warm the chocolate between the palms of your hands for about 2 min. White and milk chocolate take less time to warm up; any chocolate takes longer to warm up if the room is cold. When the chocolate is ready it will feel slightly sticky. In this state, dark chocolate looses some of its shine. Another method is to put the chocolate in a sunny window for about 5 minutes, being sure to watch it so it doesn't melt.
Hold the block of chocolate in one hand. Moving the vegetable peeler away from you, scrape curls from the block in a single layer, using long strokes of 1 1/2 to 2 in. and forming curls about 1 in wide. Let the curls fall gently onto the lined baking sheet, using a small spoon to separate any that touch. Scrape along the sides of the chocolate block. The curls will vary in shape and size; longer curls will roll over themselves, and smaller shavings will have a curved shape. If the chocolate begins to flake or break instead of make curls, it is too hard and should be held between your hands again until it softens. If the chocolate is too soft and starts to clog the vegetable peeler, let it sit at room temp or chill briefly until it is firm enough. When block becomes too small to form curls save the chocolate pieces for a later use. You can make about 4 cups of chocolate curls from an 8 oz block.
Put the baking sheet with the chocolate curls in the freezer for about 30 min to firm them. Use a spoon to place them carefully over the top of a dessert or on the sides of a frosted cake. You can also place the curls in a tightly sealed container and freeze for up to 1 month.
ASSEMBLY:
Transfer one cake layer to a serving plate so that it is top up. Tuck wax paper strips 1 in or so under the cake all the way around to keep the plate clean. Use a thin metal spatula to spread about 1 1/4 cups of the frosting over the cake. Place the remaining cake layer onto the filling, centering it carefully. Scrape 3/4 of the frosting into a small bowl for decorating. Spread the remaining frosting over the top and sides of the cake.
Spoon the reserved 3/4 cup frosting into a pastry bag fitted with a star or round tip. Pipe a border of shells or swirls around the top of the cake. (you can do this on the bottom as well if you have leftover icing) Spoon the chocolate curls over the center of the cake. Remove the paper strips and discard them.
The cake can be covered and refrigerated for up to 3 days. Let sit at room temp for 1 hour before serving to let the frosting soften.
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