I’ve Got My Love to Keep Me Warm

This shall be the winter that will go down in history as the most frigid, most snow and ice storm in my 2 decades as a New Yorker. But on the bright side, snow days remind me to slow down and make memories with my 3 year old little chef.

Rummaging through our pantry and fridge, I realized that I didn’t have sour cream, a key ingredient for making Martha’s Devil’s Food cupcakes which has become our Valentine’s Day tradition (which I wrote about here). I found instead a recipe sans sour cream by Dave Lebovitz (which I included in this post).

Dave Lebovitz’s Devil’s Food Cake
makes one 9-inch cake or 2 trays of 12 cupcakes

For the cake:

  • 9 tablespoons unsweetened cocoa powder
  • 1½ cups cake flour (not self-rising)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 4 ounces (1 stick) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup strong coffee (or water)
  • ½ cup whole or low-fat milk

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

For the frosting, I chose this classic quick vanilla butter cream recipe:

3 cups confectioners’ sugar
1 cup unsalted butter (2 sticks), at room temperature
1 teaspoon vanilla extract
1-2 tablespoon heavy cream
1 pinch salt

7. To make the frosting, in a medium mixing bowl, whisk butter and sugar until a light, pale yellow, and fluffy consistency, about 5 minutes. Add vanilla extract, salt, and heavy cream, whisk until everything is just incorporated.

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