Decadent Devil's Food Cake is a tasty treat for Mother's Day
Jana Stocks Brown
When it comes to traditional Mother's Day treats, decadent chocolates often top the list as a favorite for both giver and receiver. However, there is something to be said for a chocolate dessert that captures all the dark chocolate flavors of a good truffle in sharable cake form.
Topped with a smooth chocolate ganache, this moist cake is a family favorite and a great way to show Mom how important she is on her special day.
Decadent Devil's Food Cake
1 cup boiling water
½ cup baking cocoa (Dutch processed, preferably)
1½ cups dark brown sugar
¾ cup cake flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup vegetable oil
½ cup applesauce
½ cup sour cream
2 large eggs
2 large egg yolks
¼-½ cup milk (as needed)
Preheat oven to 325 F. Grease and flour a 9-by-13-inch dripper pan and set aside.
In a small bowl whisk together water and cocoa until smooth. In a large bowl, or bowl of a stand mixer, combine sugar, flour, baking soda and salt and mix lightly. In a medium bowl whisk together oil, applesauce, sour cream, eggs, egg yolks and cocoa mixture. Turn the mixer on low and gradually add cocoa mixture to the dry mixture, beating until smooth and stopping to scrape the sides down at least once. Add milk as needed to reach a pourable batter consistency. Pour the batter into your prepared pan and bake for 30-35 minutes until cake tests done. Cool for 30 minutes, then remove cake from pan and cool completely before frosting.
8 ounces bittersweet chocolate, chopped into small pieces
1 cup heavy cream
1 teaspoon vanilla extract
Place the chocolate into a medium heat-resistant bowl and set aside. In a small sauce pan bring cream just barely to a boil over medium heat. Do not over boil as cream will scorch easily and boil out of the pan. Pour hot cream over the chocolate and whisk until all chocolate is melted and the mixture is smooth. Add vanilla, and mix well.
Allow icing to cool slightly and pour over Devil's Food Cake working from the center out. If you desire a fluffy frosting, allow ganache to cool until thick and beat with a whisk or hand mixer until light and fluffy. Ice as desired.
Jana Brown is a writer and editor, wife and mother. She is an excellent cook and loves her chocolate. She blogs at kitchenwitchesblog.com. Twitter: janastocks
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