Devil's Food Cake with Raspberry Frosting
Rich chocolate cake and tart raspberry frosting are a perfect pair! The cake is from The New Best Recipe and the frosting is my own creation.
Servings 24 servings
Calories 554kcal
Ingredients
Devil's Food Cake
- 4 oz unsweetened chocolate chopped
- 1/4 cup dark cocoa powder .75 oz
- 1 1/4 cup boiling water 10 fl oz
- 3.75 oz all- purpose flour (3/4 cup)
- 3 oz cake flour (3/4 cup)
- 1 tsp baking soda
- 1/4 tsp salt
- 8 oz unsalted butter softened (2 sticks)
- 10 1/2 oz dark brown sugar
- 3 eggs room temperature
- 1/2 cup sour cream 4 oz
- 1 tsp vanilla
Raspberry Buttercream Frosting
- 1 lb unsalted butter softened (4 sticks)
- 2 1/2 oz freeze dried raspberries
- 30 oz powdered sugar
- 1/2 tsp raspberry extract optional
- 2- 4 Tbsps cream or milk
- Pinch of salt
Instructions
Devil's Food Cake
- Preheat the oven to 350°F and spray three 6 inch cake pans with baking spray. Line with parchment paper and set aside.
- Place chocolate and cocoa powder in a small heat proof bowl. Add the boiling water and whisk until smooth. Set aside to cool slightly.
- In a large bowl, sift together the flours, baking soda, and salt. Whisk and set aside.
- Beat butter on a medium- high speed for about a minute, or until creamy. Add brown sugar and beat on a high speed until fluffy, about 3 minutes. Scrape the bowl down.
- With the mixer on a medium- high speed. Carefully add the eggs one at a time, mixing until combined after each addition. Scrape the bowl down.
- Add the sour cream and vanilla and beat on a medium speed until combined, about 10 seconds. Scrape the bowl down.
- Add a third of the dry ingredients and beat on low until just combined. With the mixer running, add half of the chocolate mixture and beat until just combined.
- Add another third of the dry ingredients and beat on low until just combined. With the mixer running, add the remaining chocolate mixture and beat until just combined.
- Add the last of the dry ingredients and beat until just combined. Do not over beat. Scrape the bowl down and fold gently to combine.
- Divide the batter among the pans (about 15 oz each) and bake until the tops spring back when poked and a skewer comes out clean, about 40 minutes.. Cool in the pans for 10 minutes before transferring to a cooling rack. Cool completely before assembling.
Raspberry Buttercream Frosting
- Place the freeze dried raspberries in a food processor and run until they are reduced to a fine powder. Sift out the seeds and add the raspberry powder to the sifted powdered sugar. Set aside.
- Beat the butter on medium- high speed until light, about 10 minutes. Add a third of the sugar/ raspberry dust. Beat on low until combined, then on medium for a minute or two, or until smooth. Scrape the bowl down.
- Add another third of the sugar mixture. Beat on low until combined, then on medium for a minute or two, or until smooth. Scrape the bowl down.
- Add the last of the sugar, raspberry extract (optional), and a pinch of salt. Beat on low until combined, then on medium for a minute or two, or until smooth. Scrape the bowl down. Add cream or milk one tablespoon at a time until you have a smooth, but thick consistency. Taste the frosting and adjust the consistency or flavors, if necessary.
Notes
- Cupcake bake time: 15 minutes at 350℉
- 8 inch pan bake time: 20- 23 minutes at 350℉
- You can use five thin 6 inch pans. Fill with 5.5 oz (3/4 cup) of batter and bake at 325F for 15- 17 minutes.