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Devil's food cake cockaigne
Nb persons: 0
Yield: 2 9-inch round pans
Preparation time:
Total time:
Source: The Joy of Cooking
| Whether made with 2 or 4 oz. chocolate, this chocolate cake is wonderfully light, but rich and moist. Preheat oven to 350°. Prepare the following custard: Cook and stir in a double boiler over - not in - boiling water: | |
| 2 to 4 oz. | unsweetened chocolate |
| 1/2 cup | milk |
| 1 cup (220 g) | light brown sugar, firmly packed |
| 1 | egg yolk |
| Remove from the heat when thickened. Have other ingredients at about 70°. Sift before measuring: | |
| 2 cups | cake flour |
| Resift with: | |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| Beat until soft: | |
| 1/2 cup (113.5 g) | butter |
| Add and cream until light: | |
| 1 cup | sifted sugar |
| Beat in, one at a time: | |
| 2 | egg yolks |
| Add the flour to the butter mixture in 3 parts, alternating with the following mixture: | |
| 1/4 cup | water |
| 1/2 cup | milk |
| 1 teaspoon | vanilla |
| Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry: | |
| 2 | egg whites |
| Fold them lightly into the cake batter. Bake in greased pans about 25 minutes. Spread when cool with: | |
| Coconut Pecan Icing | |
Decorate and serve.
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