Devil's Food Cake

Satisfy any sweet tooth with this decadent dessert from award-winning pastry chef Alain Roby of the Chicago Hyatt. On "The Martha Stewart Show," Alain and Martha used a larger version of this recipe to bake a cake that was more than 6 feet tall.

Source
The Martha Stewart Show, February 2010
Devil's Food Cake
  • servings 20

Ingredients

  • 2 cups (4 sticks) unsalted butter, room temperature, plus more for baking pan

  • 2 teaspoons baking soda

  • 1 cup boiling water

  • 6 ounces unsweetened chocolate, melted

  • 4 cups sugar

  • 10 large eggs

  • 6 cups all-purpose flour

  • 3/4 cup cocoa powder

  • 1 1/2 cups buttermilk

  • 2 teaspoons pure vanilla extract

  • 3 cups heavy cream

  • 24 ounces semisweet chocolate

  • 12 raspberries, for garnish (optional)

  • Mint leaves, for garnish (optional)

  • Whipped cream, for serving (optional)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter two 10-by-3-inch round cake pans; set aside.

  2. Step 2

    In a medium bowl, mix together baking soda and boiling water; add melted unsweetened chocolate and stir to combine. Set aside to cool.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. With the mixer on low, add flour and 6 tablespoons cocoa powder; mix until combined. Slowly add buttermilk; mix until combined. Add chocolate mixture and vanilla; mix until well combined.

  4. Step 4

    Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer cake pans to racks and let cool completely in pans.

  5. Step 5

    Meanwhile, heat heavy cream and semisweet chocolate in a medium saucepan over medium heat until chocolate has melted and mixture is well combined. Let frosting cool until creamy in texture.

  6. Step 6

    Run a knife around the edges of cake pans and invert cakes onto wire racks. Slice each cooled cake horizontally into three even layers. Set one layer on a rack set over a rimmed baking sheet. Pour some of the frosting over the first layer, smoothing with a spatula. Add a second layer and repeat process. Repeat process with remaining layers and frosting; smooth frosting over top and sides. Place remaining 6 tablespoons cocoa powder in a fine-mesh sieve; dust cake evenly with cocoa powder. Let cool completely before serving. Garnish with raspberries, mint, and whipped cream, if desired.

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Reviews (1)

  • damtalldave
    18 Feb, 2010

    And the segment missing from the cake above, was DELICIOUS!
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