Double Chocolate Mocha Devil’s Foodcake with Chocolate Buttercream Frosting and Fresh Raspberries – My Favorite Cake Recipe

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Rating: 5/5 – Time consuming but amazingly delicious and worth it!

Now I must openly admit that this is a modified recipe from the Joy the Baker website. Which can be found here. Although the author there clearly states that it’s adapted from The Gourmet Cookbook — so is life!

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Ingredients (for the cake portion):

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups packed dark brown sugar

3/4 cups granulated sugar

4 eggs

Supplies: Two spring-form 9-inch round cake trays, wax paper, whisk (for wet ingredients), wooden spoon (for dry ingredients), electric mixer, rubber spatula, knife, spreading knife, 4 bowls (one large, one medium, and two small), cooling rack, and cake pedestal or large plate to frost on.

Step One: Put racks on upper and lower thirds of oven and preheat to 350 degrees F. Cut out wax paper to the size of the bottom of your spring form pan x 2.

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Step Two: Whisk together boiling coffee and cocoa powder in your medium bowl until smooth. Add in milk and vanilla. In one of your small bowls mix your flour, baking soda, and salt.

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Step Three: Beat butter and sugar together in your large bowl on medium speed until fluffy. Add eggs one at a time and beat in between each. Add flour and cocoa, alternating between the two, slowly and mix well in between. I normally add the liquid first and always make sure to have the dry ingredients to add in last, to reduce the splashing. I also recommend adding these slowly. I normally do it in 5 parts. Mix until it looks like the third image below.

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Step Four: Divide batter into the pans and smooth off the tops. Place one pan on the top rack and one on the bottom rack. Also stagger them in the oven, one of the left side and one on the right side. Halfway through cooking you will switch these. Cook until the knife you stick in to test is clean. This will take approximately 25-30 minutes.

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Step Five: Remove from oven and allow to cool for 10 minutes in the pan. After 10 minutes remove the sides of the spring-form and cool completely on your rack. (Normally I give them about 20-30 minutes before frosting.)

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Step Six: While the cakes cool go ahead and make your frosting.

Ingredients (for the frosting and decorations):

6 tablespoons butter, softened

2 2/3 cups of powdered sugar

1/2 cup cocoa

1/3 cup milk

1 1/2 teaspoons vanilla

2 Containers of fresh raspberries

Chocolate sprinkles or chips

Step Seven: Using your last small bowl, beat butter until fluffy. Add sugar and cocoa and stir the milk in in small portions. Add the vanilla and beat until creamy like the picture.

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Step Eight: Now is the time to get out your cake pedestal. Choose which of your two cakes will be the bottom one and carefully remove the spring-form base and wax paper. Place this on the pedestal and begin frosting. Once frosted add a layer of raspberries (about one container full).

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Step Nine: Carefully place the second cake on top of the first (bottom of the second one on top of the top of the first one). Frost and add your top layer of raspberries and some chocolate accessories and viola!

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Thanks for taking the time to read this and happy cooking!

~ Yoku

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One thought on “Double Chocolate Mocha Devil’s Foodcake with Chocolate Buttercream Frosting and Fresh Raspberries – My Favorite Cake Recipe

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