Thursday, September 18, 2008

Devil's Food Cake BeaterBlade Recipe

Here is a delicious Devil's Food Cake recipe from BeaterBlade.com. Don't have a BeaterBlade for you KitchenAid, Cuisinart, DeLonghi or Viking mixer? Click HERE



Devil's Food Cake

1 ½ sticks unsalted Butter (12 Tbs.), room temperature
2 cups AP Flour (8.5 oz / 242 grams)
1½ teaspoons Baking Soda
¾ teaspoon Baking Powder
¾ teaspoon Salt
2 cups plus 2 tablespoons Sugar (14.5 oz / 408 grams)
¾ cup unsweetened Cocoa Powder (not Dutch-processed) (2 ½ oz)
2 teaspoons pure Vanilla extract
3 large Eggs, room temperature
1 ¼ cups Water (10 fl. oz)
¼ cup Milk (2 ¼ fl. oz)

  1. Adjust oven rack to the middle position; preheat to 350° F. Lightly grease two 9-inch round cake pans, line bottoms with parchment paper, grease again.
  2. In a prep bowl, whisk together Flour, Baking Soda, Baking Powder, and Salt; set aside. Measure the Milk, bring Water to boiling and combine the water and milk; set aside.
  3. In a bowl of a stand mixer add Butter, attach BeaterBlade+ and turn mixing speed to Medium (#4-6). Beat until soft and light. Reduce speed to Low (#2-4) add Sugar in ¼ cup additions. Mixture may clump, if so, increase speed and beat until aerated. Reduce speed to Low add Eggs one at a time until incorporated, increasing speed slightly. Stop mixer, add the Cocoa and Vanilla. Gradually turn mixing speed to Low and blend fully. Stop mixer.
  4. Attach pouring shield or guard bowl against splashing. Turn mixing speed to Stir and very slowly, aiming for the center of the bowl, alternate adding 1/3 of the Dry and ½ of the Liquid mixtures to the batter in 5 additions, beginning and ending with the Dry. Stop mixer, remove guard and clean dry ingredients from BeaterBlade+ and top of bowl. Clean the blades if necessary. Mix again on Low until batter is fully incorporated, about 20 seconds.
  5. Use BeaterBlade+ as a spatula and distribute batter evenly between prepared pans. Bake 30 to 35 minutes or until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly. Cool the cakes on a rack for 10 minutes. Unmold cakes and cool on the rack. Now go make the frosting.

Mixing Time: 5:00

Storage: Airtight 2 days at room temperature, 5 days refrigerated, 2 months frozen.

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