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- Triple Layer Devil's Food Cake
- Tom King
- 1 Cup (225 ml) unsweetened cocoa (nonalkalized such as Hershey"s)
- 1-1/2 Cups (350 ml) boiling sater
- 4 Large eggs (6 fluid ounces volume, 7 ounces [200 grams] by weight)
- 1 Tbsp (15 ml). vanilla
- 3-1/2 Cups (825 ml) sifted cake flour
- 2-1/4 Cups (525 ml) sugar
- 1 Tsp (5 ml). baking soda
- 1 Tsp (5 ml). salt
- 1-1/2 Cups (350 ml) softened unsalted butter
- Preheat oven to 350 degrees (175 C.).
- Three 9 inch by 1 1/2 inch cake pans greased, bottoms lined with wax paper, and greased again and floured.
- In medium bowl, whisk cocoa and boiling water until smooth and cool to room temperature.
- In a second medium bowl, lightly combine eggs, about 1/4 of the cooled cocoa mixture & the vanilla.
- In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds.
- Add butter & remaining 3/4 of cocoa mixture. Mix on low speed until moist.
- Increase to medium speed (high if using hand mixer) and beat for 1 1/2 minutes more.
- Scrape down sides of bowl.
- Gradually add egg mixture to batter in three batches, beating for 20 seconds after each addition.
- Scrape down the sides.
- Scrape batter into prepared pans and smooth surface with a spatula. Pans will be about half full.
- Bake 20 to 30 minutes or until cake tester inserted near center comes out clean.
- Cool on racks in pans for 10 minutes. Loosen sides with a small metal spatula and invert onto GREASED wire racks.
- To prevent splitting, reinvert so that tops are up and cool completely.
- Cakes should start to shrink from sides of pans only after they are removed
from the oven. This is true of all cakes & if you see them shrinking from
sides of pans while they are still in the oven you know they are over done
and will be dry.
This is best servied with a milk chocolate buttercream frosting or a coffee
buttercream, as the cake itself packs a strong chocolate punch.
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