Serving Delicious By Chocolate - Devil Food Cake
Historically, devil's
food cake was first introduced in the United States Southern. The name
pretty provocative devil is given because this cake once reddish. Many
mistakenly think, brownish red color was due to the reaction between baking
soda with chocolate powder used.
To produce this delicious
chocolate cake does require a slightly longer process than with chocolate cake in general. In addition
we have to heat the chocolate powder in advance along with milk or water, egg
whites must we beat until stiff peaks form. The process to make the cake
becomes softer and expands. Clearly the results are disappointing and for the
chocolate enthusiast lose it if not try it.
Ingredients:
- 150 grams of chocolate cook good quality blocks, cut into pieces
- 115 grams of refined sugar
- 125 ml of liquid milk
- 40 grams of cocoa powder, good quality
- 3 eggs, separated yellow & white + 1 egg yolk
- 150 g butter, room temperature
- 40 grams of brown sugar
- 45 grams of sugar
- 225 grams of low-protein flour (Key Blue)
- 1 teaspoon salt
- 1 teaspoon baking soda (I replace with 1 teaspoon baking powder)
- 170 grams of sour cream at room temperature (I use Yummy Sour Cream)
- 200 grams of chocolate blocks cook, cut into pieces
- 60 grams of cocoa powder
- 100 ml of water
- 1 tablespoon vanilla syrup
- 280 grams of powdered icing sugar, sifted
- 45 g butter, room temperature
- 2 egg yolks
- Preheat the oven, set at a temperature of 170'C. Prepare a baking sheet disassembly, basting with butter and sprinkle with flour, set aside.
- Enter the chocolate block, refined sugar, milk, cocoa powder and 2 egg yolks in a pan or bowl of aluminum and heat by the team.
- Stir until melted and well blended into the batter. Remove and set aside.
- Enter the butter, sugar and brown sugar in a mixer bowl and beat at high speed until fluffy and change color to pale.
- Add the remaining 2 pieces continue to whisk egg yolks until well blended, reduce the mixer speed to low, put the flour, salt and baking soda.
- Turn off the mixer. Add sour cream followed by the chocolate batter before we cook. Mix well using a spatula.
- In another bowl, beat the egg whites with 3 pieces mixer high speed until the egg whites form stiff peaks.
- Enter the beaten egg whites into the cake batter, stirring with a stirring technique behind / stir fold.
- Put the mixture into the prepared tin, level the surface by lifting and dropping the pan slowly.
- Bake on middle rack of oven, for 45-50 minutes.
- Remove from the oven and leave to cool in the pan.
- Remove from pan and spread chocolate frosting evenly and then let some time before the cake is cut.
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