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Active Time: 25 Minutes
Total Time: 6 Hours 15 Minutes
Yield: 14 to 16 Servings
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| Bradley Ogden, the chef and owner of The Lark Creek Inn in Larkspur, California, knows that no matter how much we want to be coddled with nursery desserts, our standards have risen since childhood. So while his chocolate cake is as soul satisfying as you could wish for (even with beets as a surprise ingredient), it's even better than anything Mom used to make. |
RECIPE INGREDIENTS
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DIRECTIONS
MAKE THE FROSTING: In a large heatproof bowl set over a large saucepan of simmering water, combine the bittersweet chocolate, heavy cream, butter and sugar. Whisk occasionally until the sugar dissolves and the frosting is smooth. Transfer the frosting to a large bowl, cover and let stand at room temperature until firmed up, about 5 hours or refrigerate for up to 2 days. Let return to room temperature before frosting the cake.
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MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter four 9-inch cake pans and line the bottoms with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt. In another bowl, whisk together the buttermilk and eggs. Beat the buttermilk mixture into the dry ingredients until combined. Beat in the sour cream. Add the butter and grated beets and mix until fully incorporated.
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Pour the batter into the prepared pans and bake for about 35 minutes, or until a tester inserted in the center of each cake comes out clean. Transfer the cakes to racks and let cool completely in their pans.
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Invert the cake layers onto a work surface and peel off the paper. Set one layer on a large plate and spread 1/4 inch of chocolate frosting on top. Stack and frost the remaining cake layers. Spread the remaining frosting all around the sides of the cake. Cut the cake into wedges and serve.
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MAKE AHEAD: The frosted Devil's Food Cake can be refrigerated overnight, covered. Let return to room temperature before serving.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 14 to 16 Servings
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| Carbohydrates, Total: |
121g |
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