I adore Ina.
I adore her show, her laugh, her style, her love for her husband, and most definitely her cookbooks.
I could not wait to get my hand’s on her newest cookbook, Cooking For Jeffery. After all, this blog really is Cooking for Ethan.
I love hosting dinner parties, but I love attending dinner parties more. I especially love getting to handle a part of the meal. I can then spend as much time as I want on one portion of the meal. Enter, this dessert. I did not fret on how much time I would be dedicating to just the dessert and it was some time, but worth it.
I had so much fun making this cake and just took it step by step, and there are a lot of steps. Ina declares it show-stopping and I really agree.
- Devil's Food Cake
- 3 sticks of Butter, ¾ lb., unsalted, at room temperature
- 2¼ cups of Sugar
- 4 Eggs, extra-large, at room temperature
- 4 teaspoons of Vanilla Extract
- ¾ cup of unsweetened Cocoa Powder
- ¾ cup of Hot Coffee or Espresso
- 3 cups of Flour, all-purpose
- 1 teaspoon of Baking Soda
- 1 teaspoon of Baking Powder
- 1½ teaspoons of Kosher Salt
- 1 cup of Sour Cream
- Coffee Meringue Buttercream
- 2 cups of Sugar
- 6 Egg Whites, extra-large, at room temperature
- ¼ teaspoon of Cream of Tartar
- Pinch of Kosher Salt
- 6 sticks of Butter, 1.5 lbs, unsalted, at room temperature
- ¼ cup of Coffee Liqueour, such as Kahlua
- 2 teaspoons of Vanilla Extract
- For topping: Chocolate Covered Espresso Beans
- Preheat your oven to 350 degrees and prepare two, 9x2 inch cake pans by lining with parchment paper and greasing them with nonstick spray. Set aside.
- In your mixing bowl, cream the butter and sugar together on medium speed for about 3 minutes, until it is light and fluffy. Decrease the speed to low and add the eggs one at a time, until incorporated. Add the vanilla and beat until well combined, scraping down the bowl as necessary. Whisk the cocoa powder and coffee/espresso together in a small bowl and add to the mixer, while on low speed.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. With the mixer on low, add half of the flour mixture, all of the sour cream, then remaining flour mixture. Mix until just combined and finish combining with a rubber spatula.
- Divide the batter equally between the two pans, smoothing the tops with a rubber spatula. Bake for 30-35 minutes until the cakes are done and a toothpick can be inserted into the center of the cake with no crumbs. Cool in the pans for 30 minutes and then invert onto a wire baking rack and cool completely.
- When your cakes have cooled completely, make the frosting.
- In a medium saucepan, over high heat, combine the sugar and ⅔ cup water, when sugar has dissolved, add a candy thermometer and cook until it reaches 240 degrees, do not stir.
- Place the egg whites, cream of tartar, and salt in your mixing bowl. Beat until they form stiff peaks.
- With the mixer still on high, pour in the sugar syrup in a very thin stream. Leave the mixer on high speed for an hour, until the mixture is completely at room temperature.
- Reduce speed to medium, add the butter, 2 tablespoons at a time. If the butter starts to melt, stop and wait for the mixture to cool. After all the butter has been added, add the coffee liqueur and vanilla. Do not refrigerate frosting, frost immediately, at room temperature.
- To frost the cake, slice each cake in half horizontally with a long thin knife. Place the bottom of the first cake (cut side up) on serving plate/tray and frost the top (not the sides), now place the top of the first cake (cut side down) on top of the other piece and frost the top (not the sides.) Next place the top of the second cake (cut side up) thinly frost the top, place the bottom of the second cake (cut side down) and frost the top and then the sides of the cake.
- Heat your frosting knife in warm water to remove excess buttercream from the sides of the cake. If desired pipe decorations on top and decorate with chocolate covered espresso beans.
Happy Cooking, The Barbee Housewife