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Saturday, August 20, 2011

Richest, Most Chocolatey, Moist Devil's Food Cake Ever!

Hey guys!

I know it has been a looong while, but I just wanted to pop in to share an amazing cake recipe that I made today.  This recipe makes a super rich, flavorful, springy, and delicious cake!!  It's not at all too sweet, but it's perfect with a glass of milk!  Here is the recipe for the devil's food cake.  http://www.foodnetwork.com/recipes/food-network-kitchens/devils-food-cake-recipe/reviews/index.html?pn=2.  Be sure to smooth the lumps out against the side of the bowl with a rubber spatula.

I made this delicious devil's food cake with a delicious coconut Italian meringue frosting.  I put in 2 tsp of vanilla and about 1/8 tsp of almond flavoring and 1/4 teaspoon to 1/2 teaspoon of coconut flavoring (to taste).  To make the Italian meringue, which I learned because it is the typical frosting for the traditional Dominican cake, you just take the sugar and  let it boil over medium heat until thick like corn syrup.  The test is to drop in a toothpick in and watch until the mixture makes a thread from the toothpick.  You'll notice that it's the thickness of corn syrup.  This should take about 8-10 minutes.

The trick is to clean ALL of your bowls and utensils for the meringue process with vinegar and a towel to remove any excess grease and then dry them off with a clean towel.  Any fat or yolk leaked into the egg whites will ruin your meringue and the whites will never form the stiff peaks necessary to make a fluffy meringue.  Trust me, this tip is absolutely especially, especially if you are using a plastic bowl, as opposed to the preferable metal or glass bowl.

Italian meringue
2 cups of white sugar
1/2 cup of water

7 or 8 egg whites (pasteurized)

2 tsp vanilla
1/8 tsp almond extract
1/4 tsp coconut extract

Boil the water and sugar over medium heat.  Do not stir; rather, swirl the pan gently to mix.  Let the mixture boil, being careful not to allow the sugar to crystallize on the bottom.  Meanwhile (yes, it HAS to be meanwhile, not after), mix egg whites on high until foamy.  Once foamy, add in cream of tartar and whisk continuously until stiff peaks form.

Once the sugar mixture is as thick as corn syrup and it leaves a thread when you dip a toothpick in it. At this point, drizzle 1/4 cup of the corn syrup into the firm egg whites until incorporated.  At this point, begin drizzling in the boiling sugar mixture while continuing to beat the mixture on high.  Continue this process until you get a glossy meringue.  Add in the extracts.  Continue beating until the meringue is cool to the touch.

*The absolute most important part of this recipe are to clean the utensils well and to cook the sugar mixture until it reaches the proper thickness.

Enjoy!


Variations:
Fill the cake with seedless rasperry marmalade or seedless raspberry preserves.
Top with toasted coconut
Dust with cocoa


*Be sure to clean up any mess you make with the meringue right away or else it becomes sticky like marshmallow cream

*If you drip sugar syrup, it is extremely sticky and virtually impossible to clean.  Just wipe the syrup away with vinegar, allowing it to soak if necessary.

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