Death by Chocolate

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.

Devil's Food Cake

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!

CAKE

  • 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
  1. Mix cocoa and boiling water until a smooth paste forms. Set aside.
  2. Sift together flour and baking soda.
  3. Beat sugar and flour until light and fluffy. Add vanilla, and then the eggs one at a time.
  4. 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.
  5. 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.
  6. Divide evenly into 3 well greased and floured round cake pans and bake for 35-40 minutes, rotating halfway through.
  7. Let cool and then assemble.

Slice of Devil's Food Cake

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.

FROSTING

  • 4 cups dark chocolate chips
  • 2 cups whipping cream
  • 1 tbsp corn syrup
  • 6 cups icing sugar
  1. 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.
  2. 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).
  3. 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.

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