Monday, October 15, 2012

Devil's Food Cake

My favourite chocolate cake recipe is the Guinness chocolate cake I use for the Irish Car Bomb Cupcakes - unfortunately it is not always appropriate to serve a beer based cake and I have not figured out a reasonable substitute...

I tried Martha Stewart's Devil's Food recipe for the Blackberry Swirl Cupcakes I made for a friend (beer and blackberries did not seem to go well...). It is not as rich and moist as the Guinness chocolate cake but it did make a nice spongy cake that worked perfectly for cupcakes.

I will post the remainder of my Blackberry Swirl Cupcake recipe soon.

Adapted from Martha Stewart, makes 36 cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons salt
1 1/2 cups butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup sour cream

Preheat the oven to 350 F. Line standard muffin tins with paper liners.

In a small bowl, whisk together the cocoa and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder and salt.

Melt the butter. Combine the melted butter and sugar in the bowl of a stand mixer. Beat until mixture is cooled, about 4 to 5 minutes.

Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and cocoa mixture. Beat until combined.

Reduce the speed to low and add the flour mixture in two batches, alternating with the sour cream, and beating until just combined.

Divide batter evenly among prepared muffin tins, filling no more than 3/4 full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Allow to cool completely before frosting.


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