=Who Says Pies Are Round=: November 2012

Muahahaha...Who's up to something bad..?
It's not me..its today's cake of the day by Ina Garten:

DEVIL's FOOD CAKE!! >:D
it's such an evil and simple dessert,that anybody, and everybody can do it :D (Yup!! Even the angels;which is us of course, heh, tried it :P) Really, I assure you that this soft, crumbly, sweeet aaand chocolatey piece of sin, requires no electric mixer , tedious separation of eggyolk or any folding of mixture at all!! Now how simple can it gets? NO FUSS YEAH !! Get Started!! \m/

(8 servings)-Intermediate

[Recipe source]

Butter, for greasing the pans
1 3/4 cups(210-215g) All-purpose flour, plus more for pans
2 cups(400 g) Sugar
3/4 cups(85g) Cocoa powder
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Kosher salt
1 cup(240-250 ml) Buttermilk, shaken
1/2 cup(118 ml) Vegetable oil
2 whole Extra-large eggs, at room temperature
1 teaspoon Pure vanilla extract
1 cup Freshly brewed hot coffee

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. ( You can choose not to use an electric mixer if you want :) Just mix it all up in a bowl will do too!! That's what we do ^^)

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces Good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) Unsalted butter, at room temperature
1 extra-large Egg yolk, at room temperature
1 teaspoon Pure vanilla extract
1 1/4 cups Sifted confectioners' sugar
1 tablespoon Instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.

Add the egg yolk and vanilla and continue beating for 3 minutes.

Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

and TA-DAH ! The cake!! XD