Martha Washington Devil’s Food Cake

I’m really not sure that Martha Washington could bake this cake with this name, but it’s quite good – moist and chocolate. I made a layer of Swedish lingonberry preserves (from IKEA) and poured homemade sour cream chocolate glaze on top. Recipe adapted from Baker’s Book of Chocolate Riches, Gourmet.org.

1416-vi

4 squares (4 oz) of unsweetened chocolate
2 cups sugar
1 1/2 cups buttermilk
2 cups cake flour
1 1/2 ts baking powder
1/2 ts baking soda
1 ts salt
3/4 cups butter
3 eggs
1 ts vanilla extract

For glaze/frosting

1/2 cup sour cream
3 tbsp. cocoa powder
7 tbsp. sugar
2 tbsp. butter

Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mix flour, baking powder, soda and salt. Cream butter, and gradually beat in the remaining 1 1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth. Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes.

For glaze: mix sour cream with butter, sugar and cocoa in a medium-sized pot. Cook the mixture on medium heat until sugar is dissolved and the mixture is smooth.

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