Devils Food Cake with Real Strawberry Frosting
Makes 1 (8”) cake
devils food cake:
1 cup boiling coffee
3/4 cup unsweetened cocoa powder
1 cup vegetable oil
2 large eggs
2 egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/4 cups light brown sugar
3/4 cup superfine sugar (granulated is fine)
1 1/4 teaspoon baking soda
1/2 teaspoon salt
real strawberry frosting:
1 cup fresh chopped strawberries
1/2 lemon, juiced
1 1/2 cups (3 sticks) unsalted butter, softened
5 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1. Preheat oven to 350˚F. Lightly grease three, 8” round cake pans and line each with parchment paper. Set aside.
In a mixing bowl combine coffee and cocoa powder and whisk together until dissolved.
3. In another mixing bowl combine oil, eggs, egg yolks, sour cream, and vanilla extract. Whisk together. Once the cocoa mixture has cooled whisk it into the oil mixture.
4. In a medium mixing bowl combine the remaining ingredients and whisk together. Add the flour mixture into the oil mixture and stir until just combined.
5. Divide batter between the cake pans and bake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the cake.
6. Cool cake layers in pans, on cooling racks. Once completely cooled, slice each layer in half (widthwise), creating six, thin, even layers of cake.
7. Place layers in the refrigerator for at least an hour to chill.
Puree strawberries in a blender until smooth and strain through a fine sieve. Simmer puree and lemon juice for 15 to 20 minutes or until reduced by 1/3. Cool completely.
9.In a stand mixer fitted with a paddle attachment beat butter and 1 cup powdered sugar.Scrape down sides of bowl and add 1/2 strawberry puree followed by 1 cup powdered sugar. Beat until well combined.
10. Add remaining strawberry puree and 1 cup powdered sugar and beat until well combined. Add remaining sugar, 1/2 cup at a time until desired consistency and flavor has been achieved.
11. To assemble:Place 1 cake layer onto a cake plate and top with a thin layer of frosting. Repeat until all layers have been stacked. Frost a thin layer of frosting around the side and top of cake to crumb coat. Place cake in refrigerator for 1 hour.
12. Fit a piping bag with a #12 piping tip and fill with frosting. Starting from the bottom, pipe a column of dots, about the size of a nickel or quarter.
13. Using a small off-set spatula, drag the frosting to either the left or right in the center of each dot, then repeat the dots and dragging until the entire side of the cake has been decorated. Next, pipe the top of the cake, working from the outside in.
14. Slice and serve!