Originally posted to Instagram February 8,2020
Is this the best cake I’ve made? No.
Is this the worst cake I’ve made? Also, no.
I made both cake recipes posted because I wanted to be sure to let you know what’s up and also to eat more cake. Turns out they were both just okay with the written one being better-ish. I also seem to just have bad luck with cooked frostings since one got VERY grainy and the other had weird egg pieces throughout. I did modify the cake recipe upping the chocolate and switching to oil instead of butter. Then I just used a totally different fudge frosting recipe that didn’t require a ton of stove time to save my sanity.
If you try these recipes as-is let me know what happens because I will admit that sometimes I overthink and it affects my outcome
Devil’s Food Cake
Ingredients
Cake
4 eggs
3/4c veg oil
2c sugar
4oz unsweetened chocolate, melted
1c sour cream or buttermilk
1tsp baking soda
1/4tsp salt
2 1/2c cake flour
Frosting
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners’ sugar
1/2 cup whole milk
2 teaspoons vanilla extract
Instructions
Sift together cake flour, baking soda and salt 3 times. Combine sugar, veg oil and sugar. Beat for 2-3 minutes. Slowly add in melted chocolate while mixing. Add in flour mixture alternating with buttermilk or sour cream. Divide into cake pans and bake at 350 for 30-40minutes
For the frosting- in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners’ sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.
Kate and Kathryn 