Devil’s Food Cake
Makes 1 9-inch round cake
For the cake:
1/2 cup cocoa powder
2/3 cup boiling water
1-1/2 teaspoon baking soda
4 ounces bittersweet chocolate, coarsely chopped
2 cups + 2 Tablespoons gf flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2-1/2 sticks unsalted butter, softened
2-3/4 cups sugar, divided
1 large whole egg
5 large egg yolks
1 cup crème fraiche
1 Tablespoon vanilla extract
5 large egg whites
For the frosting:
15 oz. bittersweet or semisweet chocolate, coarsely chopped
1-1/2 cup crème fraîche
2 cups sweetened coconut (optional)
Preheat oven to 350°F.
Grease (3) 9-inch round cake pans generously with unsalted butter. Dust pans generously with cocoa powder, tapping out any excess.
In a medium bowl, pour boiling water over 1/2 cup cocoa powder. Stir until completely blended and smooth. Stir in baking soda until blended. Allow cocoa mixture to cool.
In a double boiler, melt 4 ounces of bittersweet chocolate over 1 inch of almost simmering water. Stir chocolate occasionally, about 5 minutes or until completely melted and smooth. Remove pan from heat and set aside.
In a medium bowl, combine
gf flour, baking powder and salt and set aside.
Using a standing mixer (or hand mixer) beat butter at medium speed for about 2 minutes, or until light and fluffy. Add
2-1/2 cups sugar and continue to beat until well blended, about 2-3 minutes. Beat in the whole egg, and egg yolks, one at a time; then beat in cooled cocoa mixture until smooth. Add slightly warm, melted chocolate and continue to beat until completely incorporated.
At low speed, beat in half of dry ingredients, then the crème fraîche and vanilla. Add remaining dry ingredients and continue to mix until evenly blended and smooth.
In a large bowl, beat egg whites at medium speed until foamy and opaque. Increase speed to high and continue to beat until soft peaks form. Gradually beat in remaining 1/4 cup sugar and continue beating until stiff (but not dry) peaks form. Using a rubber spatula, fold in about 1 cup of chocolate batter into egg whites. Then gently fold whites into remaining batter until thoroughly incorporated. Do not overmix.
Divide batter evenly among (3)prepared pans, spreading it to edges with a spatula. Bake for
30-35 minutes, or until a toothpick inserted in center of each cake pan comes out clean.
Transfer cake pans to racks and let cool completely.
Carefully, run a thin knife along outer edges of pans to loosen cakes. Place a plate on top of each pan and invert, tapping bottoms of each pan gently to release cakes. Lay a cooling rack on each cake bottom and invert so that cakes are right side up.
In a double boiler, melt 15 ounces of bittersweet or semisweet chocolate over almost simmering water. Stir occasionally, until chocolate is completely melted and smooth. Remove from heat and stir in crème fraîche. Use frosting immediately.
* See ’Tips’ for frosting information.
Place 1 cake layer on a serving platter. Using an icing spatula or a table knife, spread about 1/4 of frosting on top of bottom layer. Place another cake layer on top and spread on another 1/4 of frosting. Add final cake layer. Cover top and sides of cake with remaining frosting, smoothing or swirling it attractively. Let stand a few minutes until frosting firms slightly.
(Optional) For a different look you can press coconut flakes around outer edges of cake.
Before frosting firms, place coconut flakes on a sheet of wax paper. Set wax paper along bottom of one side of cake. Pull wax paper up so that coconut flakes press into side of cake. Continue this process until all sides of cake are covered with coconut.
We used The Gluten-Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe.
*If frosting becomes too stiff or loses it’s gloss at any time, set pan in a larger pan of hot water for a few seconds and stir to soften.
This frosting keeps, refrigerated, for up to 1 week, or can be frozen for up to 5 months. Soften before using.