In this video I’m sharing a Victorian
devil’s food cake recipe that I discovered in an old recipe collection.
It’s light and luscious and is wonderful layered with a simple syrup and vanilla
Italian meringue buttercream. So stay tuned. You’ll need 1 cup of unsalted
butter at room temperature, 2 cups of sugar, 5 eggs at room temperature, 1 cup
of sour cream, 2 and 1/2 cups of sifted then measured flour, 1 teaspoon baking
soda, 1 teaspoon baking powder, and 3 ounces of bittersweet or semi-sweet
chocolate. Put the butter into a mixing bowl add the sugar. Mix on medium high
speed until light, about 2 minutes. Separate the eggs and add the yolks to
the butter and sugar mixture and mix on medium
just until blended. Melt the chocolate over hot water or in a
microwave and add that to the butter. Then you’re going to add the vanilla and
blend all together. Blend the flour baking soda and baking
powder together and then add that dry mixture and the sour cream alternately
to the butter mixture. Lastly beat the egg whites until stiff
peaks form and fold that into the mixture. Bake in a 325 to 350 oven. I use 325
convection, until a toothpick inserted into the center comes out clean. Cool
your cakes remove them from the pans and wrap and refrigerate or freeze the
layers. For this cake a simple syrup adds a very nice touch.
A simple vanilla Italian meringue buttercream complements without
overpowering. I find this cake to be so elegant not too sweet or heavy and a
nice change of pace especially for a summer celebration. If you do give this
cake a try I would love to hear from you as I’m considering adding it to my next
recipe book. Links to the Italian meringue buttercream recipe that I
recommend is are in the box below and or at the end of the video. Wedding Cakes
For You provides aspiring home bakers with the recipes and steps for building
skills and confidence to create beautiful cakes and cherished memories.
Thanks so much for watching and I’ll see you next week.