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
3/4c veg oil
4oz unsweetened chocolate, melted
1c sour cream or buttermilk
1tsp baking soda
2 1/2c cake flour
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
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.