Is there anyone who doesn’t like chocolate cake? Years and years ago I came across a recipe for Devil’s Food Cake in Martha Stewart Living magazine.
It’s a delicious, dense, super chocolatey cake but what really caught my eye was the Mrs. Milman’s Chocolate Frosting that accompanied it. Over the years I’ve played around with that frosting recipe until I came up with the most decadent chocolate frosting in existence. Read on for the recipe!
- 1 1/2 cups butter, room temperature
- 3 cups flour
- 3/4 cups cocoa powder
- 1/2 cup boiling water
- 2 1/4 cups sugar
- 1 tbsp vanilla
- 4 eggs
- 1 tsp baking soda
- 1 cup whole milk
- Mix cocoa and boiling water until a smooth paste forms. Set aside.
- Sift together flour and baking soda.
- Beat sugar and flour until light and fluffy. Add vanilla, and then the eggs one at a time.
- Stir the milk into the cocoa mixture. It’s going to look weird and lumpy at first, but just keep on stirring until a smooth paste forms.
- Add a small batch of the flour mixture to the cake batter and mix on a low speed. Next add a small batch of the cocoa mixture. Keep alternating small batches of each and mixing until everything is incorporated.
- Divide evenly into 3 well greased and floured round cake pans and bake for 35-40 minutes, rotating halfway through.
- Let cool and then assemble.
The cake is basically the same one from Martha Stewart, but I copied out the recipe for connivence – it’s nice to have everything all in one place.
- 4 cups dark chocolate chips
- 2 cups whipping cream
- 1 tbsp corn syrup
- 6 cups icing sugar
- Place the chocolate chips and cream in a large metal mixing bowl over a pot of boiling water (you’re going for a double boiler effect here). Stir until melted, and then keep stirring for about 15 minutes or so until it thickens up a bit.
- Remove from heat, stir in corn syrup, and allow to cool (I like to give it a stir every once in a while as it cools).
- Once it’s cool begin mixing with an electric mixer. Slowly sift in the icing sugar, one cup at a time.
I’m going to be honest, this is a seriously intense dessert. It’s delicious but very dense and decadent. I think this might actually be better as a two layer cake, at least from the eater’s perspective, but I only make it once a year and I love how impressive the three layers look.