How To make White Chocolate Devils
1 c All-purpose flour
1 tb Unsweetened alkalized cocoa
Powder 3/4 ts Baking powder
1/8 ts Salt
4 tb Unsalted butter,softened
3/4 cn Granulated sugar
1 lg Egg
1 t Vanilla extract
2 oz Unsweetened chocolate
Melted 1 c Buttermilk
White chocolate filling 2 oz White chocolate,chopped
1/2 c Heavy cream
Dark Chocolate Glaze 6 oz Semisweet chocolate
Coarsely chopped 3/4 c Heavy cream
2 ts Light corn syrup
White Chocolate Decoration 2 oz White chocolate :
coarsely
Chopped
Preheat oven to 350 deg.place baking rack in center of oven,line 12 muffin cups with cupcake papers. Into medium bowl,sift together the flour,cocoa powder,baking soda and salt.Gently wisk the dry ingredients together until blended;set aside. In a heavy-duty electric mixer using the paddle attachment,beat the butter with the sugar at medium speed until thoroughly blended,about 2 minutes. Beat in the egg and vanilla;scrape down the sides of the bowl with a spatula and beat for 1 minute,until well blended.Beat in the chocolate.At low speed,beat in the buttermilk one-third at a time,alternating it with the dry ingredients. Mix just until blended,scraping down the side of the bowl as necessary. Divide the batter among the prepared muffin cups and bake the cupcakes for 25 -30 minutes,until they spring back back when lightly touched. Cool cupcakes in the pan for 5 minutes,then remove to a wire rack and cool completely. Making the white chocoalate filling: Place the white cho colate in a stainless steel bowl,In a saucepan,bring the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot cream over the whitechocolate.Let the mixture stand for 30 minutes to melt the chocolate:whisk until completely smooth.Cover the bowl and refrigerate the filling for at least 4 hours,until Well chilled. Using a hand-held electric mixer,whip the chilled white chocolate mixture until it reaches the consistency of sour cream. With a small knife,cut a cone shaped peice,3/4 inch in diameter,from the center of each cupcake.Remove the the cone shaped piece of cupcake,and cut off the bottom of each cone,leaving a round cap for each cupcake. Discard or eat(VBG) the cone bottoms and retain the caps. Fill pastry bag fitted with a medium plain tip with the white chocolate filling.Pipe the filling into the hole in each cupcake. Cover the filling with the reserved caps. Place the filled cupcakes in a airtight container and place in the refrigerator while making the glaze. Dark Chocolate Glaze Place the chocolate in athe bowl of a food processor fitted with the metal chopping blades.Process the chocolate until finely ground,20 to-30 seconds. In a small saucepan,bring the cream and the corn syrup to a gentle boil.With the motor runnign,poor the hot cream through the feed tube onto the chocolatee. Process until smooth,about 10 seconds. Pour the glaze into a medium bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes,until slightly thickened. Remove the cupcakes from the refrigerator.Dip the top of each cupcake into the glaze and allow the excess glaze to drip off. Place the cupcakes in the refrigerator for 10 minutes,to set the glaze. Remove the cupcakes from the refrigeratorand re-dip the top of each cupcake in the glaze. Set the glazed cupcakes aside at room temperature. Melt the white chocolate according to the directions: In microwave ..Place chopped chocolate in microwave-safe ccontainer and microwave at Medium for 1 1/2 to 4 minutes,until chocolate turns shiny. Remove from microwave and stir until completely melted.stir about 1 1/2 minutes. Fill a small pastry bag or parchment cone fitted with a small plain tip withthe white chocolate.Drizzle athe chocolate in a zigzag pattern over the top of the glazed cupcakes. Chill before serving... Sorry, I just shredded the white chocolate for garnish..... These are very good,very rich but wonderful when you want to impress the crowd... Louise Recipe By : From the Chocolatier
How To make White Chocolate Devils's Videos
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Source: YouTube Audio Library
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Devil's Food Cake with Fluffy White Frosting - Everyday Food with Sarah Carey
This cake is so decadent and sinful that it had to be named “devil’s food.” It’s impossible to resist feeling anything but pure pleasure while digging into a slice so dangerously good. The light fluffy frosting is the temptation that will keep you coming back for more.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Devil's Food Cake with Fluffy White Frosting - Everyday Food with Sarah Carey
Amazing Devil's Chocolate Food Cake Recipe
Devil's food cake is a decadent cake that is rich, moist, fudgy, and perfect for all occasions.
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Ingredients required
For cake batter
Flour - 2 cups
Baking soda - 1.5 tsp
Baking powder - 2 tsp
Salt - ½ tsp
Refined oil - ½ cup
Cocoa powder - ¾ cup
Butter (room temperature) - 100 gms
Brown sugar - ½ cup
Powdered sugar - 2 cups
Eggs - 3 nos
Vanilla extract - 1 tsp
Milk - ½ cup
Hot coffee - 1 cup
For Icing
Butter - 200 gms
Icing sugar - 2 to 4 cups
Cocoa powder - ¾ cup
Melted dark chocolate - ¾ cup
Warm fresh cream - 1 cup
How to make Devil’s food cake:
1. Combine the dry ingredients (flour, baking powder, baking soda, and salt) and sift through a sieve.
2. Now combine oil and cocoa powder, which will help to make the cake richer and darker)
3. In another bowl and add butter. Whip it well until it becomes pale. Add the oil cocoa powder mix. Whip them together. Add brown sugar and powdered sugar and whisk again.
4. Break the eggs and add them to the wet mix. Add powdered and combine with the batter.
5. Add half the dry ingredients and gently fold them using a spatula. Add half of the milk and gently fold in.
6. Repeat the process once again until the dry ingredients finish.
7. Add vanilla extract and black coffee into the batter. Fold everything together to form the final cake batter.
8. Divide the batter evenly among the prepared pans and smooth the tops with a rubber spatula.
9. Bake in a preheated oven for 40 min(until inserted toothpick leaves dry )in 180 c. 13. Keep the cake on a wire rack to cool down.
10. For the icing: Gently whip butter until pale. Add sugar and cocoa powder and whisk. Add in couverture melted dark chocolate and whisk again.
11. Pour in slightly warm cream and whip well
12. Keep the icing refrigerated for 20 min.
13. For the Icing on the cake: Place a small amount of icing on a cake board. Place one cake over it. Cover the top with a generous amount of icing.
14. Place another cake and cover it with the whole icing. Use a cake knife to make a self-design
15. Top with chocolate shavings. Cut and serve.
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Homemade Devils Food Cake Recipe (Hubby's fav!)
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Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!
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My Devil's Food Cake Recipe ! - The Chocolate Cake Of All Chocolate Cakes !
Devil's Food Cake Recipe !
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