RECIPE
Valentine ’ s Day indulgence done devilishly right
from Metro Creative Connection
If asked to describe the favored foods of Valentine ’ s Day in a single word , “ decadent ” might prove the most apt descriptor . Foodies and non-foodies alike recognize that Valentine ’ s Day and chocolate are intertwined , making the day an ideal time to indulge in something decadent . This Valentine ’ s Day , couples can share their love for decadent delights by working alongside one another to whip up this recipe for “ Devil ’ s Food Layer Cake ” from Elisabeth M . Prueitt and Chad Robertson ’ s “ Tartine ” ( Chronicle Books ).
Devil ’ s Food Layer Cake
Yields 1 10-inch cake ; 12 to 16 servings
Cake layers : 1¾ cups all-purpose flour 4½ tablespoons cornstarch 1 teaspoon baking powder 1 / 2 teaspoon baking soda 1¼ cups cocoa powder 1 teaspoon salt 1 cup unsalted butter , at room temperature 2¾ cups sugar 5 large eggs 1¼ cups full-fat buttermilk
Chocolate Ganache : 24 ounces or 32 ounces bittersweet chocolate 3 cups or 4 cups heavy cream 1 / 2 cup plus 1 tablespoon caramel
1 . Preheat the oven to 350 F . Butter and lightly flour the sides of two 9-inch cake pans , knocking out the excess flour . Line the bottom of each pan with parchment paper cut to fit exactly .
2 . To make the cake layers , sift together the flour , cornstarch , baking powder , baking soda , cocoa powder , and salt into a bowl and set aside . In the bowl of a stand mixer fitted with the paddle attachment , beat the butter on medium-high speed until light and creamy . Slowly add the sugar and continue to beat on the same speed light in color and fluffy . Add the eggs one at a time , mixing well after each addition until incorporated before adding the next egg . Stop the mixer and scrape down the sides of the bowl with the rubber spatula . With the mixer on low speed , add the flour mixture in 3 equal batches alternately with the buttermilk in 2 batches , beginning and ending with the flour mixture . Stop the mixer , scrape down the sides of the bowl and then mix again for another few seconds .
3 . Divide the cake batter evenly between the prepared cake pans . Bake until the top springs back when lightly touched or a cake tester inserted in the center comes out clean , about 45 minutes . Let the cakes cool completely in the pans on a wire rack .
4 . When the cakes are cool , turn them out by inverting the pans , and then turn the cakes upright . Using a serrated knife , slice off the domed portion from the top of each cake to make the tops flat . If you want to decorate the cake with crumbs as described in the headnote , reserve the slices for making the crumbs .
5 . To make the crumbs , preheat the oven to 250 F . Line a baking sheet with parchment paper or a nonstick liner . Break up the cake slices and spread on the lined baking sheet . Place in the oven and toast until completely dry , about 1 hour . Let cool completely , then transfer to a food processor or blender and process until finely ground . Sift the crumbs through a medium-mesh sieve . ( Don ’ t use a sieve with fine mesh or the crumbs won ’ t pass through .) Set aside .
76 February | March 2023 Thomasville Scene