Belgium Ale Devil's Food Cake
Devil's food refers to a dark, dense, chocolate concoction that is usually baked. It is so named because since it is so rich and delicious it must be "sinful." Devil's food usually has a greater proportion of chocolate than regular chocolate cake. This recipe comes from Lynne , a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at .net.
Yield
6 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
butter, unsalted
plus extra for greasing pans |
|
| 3 | ounces |
cocoa powder
unsweetened Dutch, plus some for dusting pan |
|
| 11 | ounces |
amber ale
|
* |
| 12 | ounces |
unbleached all-purpose flour
sifted |
|
| 1 | tablespoon |
salt
|
|
| 1 ¼ | tablespoons |
baking soda
|
*
|
| 16 | ounces |
sugar
|
|
| 2 | large |
eggs
|
|
| 6 | ounces |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
butter, unsalted
plus extra for greasing pans |
|
| 86.7 | ml/g |
cocoa powder
unsweetened Dutch, plus some for dusting pan |
|
| 317.9 | ml/g |
amber ale
|
* |
| 346.8 | ml/g |
unbleached all-purpose flour
sifted |
|
| 15 | ml |
salt
|
|
| 19 | ml |
baking soda
|
*
|
| 462.4 | ml/g |
sugar
|
|
| 2 | large |
eggs
|
|
| 173.4 | ml/g |
buttermilk
|
|
Directions
The oven to 350℉ (180℃).
Grease two 8-inch cake pans with butter.
Cut two circles of parchment paper to fit the bottoms of the pans.
Grease the parchment with butter and dust the pans with cocoa powder.
Place the ale in a saucepan and bring to a boil.
Remove from the heat and add the cocoa, stirring until it dissolves and becomes smooth and creamy.
Let cool to room temperature. Sift together the flour, salt and baking soda, and set aside.
Using an electric mixer with paddle attachment, cream the butter and sugar until light and fluffy.
Add the eggs one at a time and beat well after each one. Add the ale/cocoa mixture and blend well.
Alternately, blend in the flour mixture and buttermilk, (start with the flour mixture and end with the flour mixture in 3 additions).
Pour into prepared pans and bake until cake tester comes out clean, about 25 to 30 minutes.
Cool the cakes on wire racks for 10 minutes, then invert on racks and cool completely.
Frost with ale frosting.
