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Saturday, May 19, 2018

National Devils Food Cake

Devil's food cake is considered to be the counterpart to the white or yellow angel food cake. The cake is moist, airy, rich chocolate layer cake. A devil's food chocolate cake traditionally have more chocolate than a regular chocolate cake. The Devil's food cake was invented in the United States around the early 1900s.

Devil's food cake recipes often call for unsweetened chocolate baking squares rather than cocoa powder. While the cocoa powder is more of a convenience to use it has less cocoa butter making a more intense chocolate flavor. Coffee is another ingredient that can be used as liquid form to enhance the chocolate flavor. Devil's food cake is traditionally baked as a layer cake.

One cake that is related to the Devil's food cake is the red velvet cake. This cake has became a favorite in the United States.

Angel Food Cake

1/2 cup cake flour
3/4 cup white sugar, divided in half
6 egg whites, room temperature
3/4 teaspoon cream of tartar
1 pinch salt
1 teaspoon vanilla

Preheat oven to 375. Whisk cake flour and half of the sugar, set aside. Beat egg whites, cream of tartar and salt until stiff peaks are formed. Slowly add the other half of the sugar, and continue beating. Add flour mixture and vanilla slowly, beating continuously on a low setting. Make sure it is thoroughly combined, and then pour into prepared 8” cake pan. Bake for 25-30 minutes or until cooked through. Top should be bouncy and spring back when touched! To remove from pan, run knife along inside, flip over, and slap all sides until cake pops out.

Devil's Food Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup cocoa powder
1 cup sugar
1/2 cup vegetable oil
1/2 cup hot coffee
1/2 cup milk
1 egg
1 teaspoon vanilla

Preheat oven to 350. In a large bowl, whisk together the dry ingredients. Combine oil, coffee, and milk and whisk together at medium speed for 2-3 minutes. Add eggs and vanilla and beat for 2 more minutes. Transfer to a greased 8” round cake pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15-20 minutes and then flip onto a rack to continue cooling. for assembly: When cakes are completely cool, set the devil's cake on a cake stand or plate. Slather with a thick layer of your favorite vanilla frosting, then add angel food cake layer. Frost the top, and feel free to frost the sides or leave them naked as I have done! Garnish with fruit or chocolate shavings.

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