Hey Meryl - I made David Lebovitz' Devil's Food Cake and loved it!!!

S

sandi-in-hawaii

Well-known member
The cake was dark, and chocolate-y. I used Pernigotti cocoa - 9 tablespoons came out to about 2 ounces. (I had a tiny bit left in the container, so I used it, for a total of 2 1/4 ounces.) It's not a lot of batter, so each baked layer was about 1 3/4" high, so it was a nice sized layer cake.

I really loved the ganache! No special ingredients needed - just chocolate, butter and water! I had my doubts about melting the chocolate with water, and it was kinda grainy as it was melting, but it all came together after adding the butter. It was really shiny and non-sugary, and not very sweet. Compared to Debbie in GA's blender frosting, this one is very buttery tasting, and the texture is softer, but still kinda pudding-like.

Since the frosting is not that sweet, I don't know that you'd have to cut the sugar in the cake - I thought it was perfect!

Thanks again for posting - this one is definitely a keeper!

http://www.davidlebovitz.com/archives/2007/08/devils_food_cak.html#more

 
Yay! That's great, Sandi! I'll have to try this one. I just made the Chocolate Sour Cream Bundt Cake

from Cook's Illustrated, so I'll have to wait awhile!
By the way, have you ever tried the Devil's Food Cake from Chocolatier/Godiva? I've posted it here a few times - it's excellent.

 
Meryl, what frosting do you use for the Chocolatier Devil's Food Cake?

I seem to recall you said you don't make the frosting in the recipe....

I'm the designated birthday cake baker in the office, so we've been trying different chocolate cakes:

*Epi's Double Chocolate Layer Cake is the favorite, hands down, both the cake and the frosting (But it is kinda expensive to make...)

*Ice Water Chocolate cake from Macy at Cooks Talk - super light and fluffy, I liked it, others felt it was too light. I used Debbie in GA's blender frosting on this one, which has been my go-to frosting but that may change smileys/smile.gif

This Devil's Food Cake from David Lebovitz - this one came out in the middle - more chocolatey and substantial than the ice water cake, and the ganache was liked better than the blender frosting. I liked the buttery flavor of this ganache, and love that there's no milk or cream in it!

The next birthday cake is to be a non-chocolate one, so Chocolatier will have to wait smileys/smile.gif

 
Thanks, G! You are, as usual, my hero. And it's funny....

the reason I wanted this cake was because I made buckwheat pancakes (grinding the frozen groats in my coffee grinder) this weekend and served them with sauteed apples and thickened yogurt, drizzled with sweetened then strained strawberry/raspberries/blackberry fruit mix (an organic mix that was just too bitter to eat alone).

It was a wonderful combination...almost a dessert. So I started looking for a cake. Mr. L had mentioned his buckwheat cake when I went looking for vanilla ice cream, but I couldn't find the recipe.

 
Hey Sandi, I make extra filling (chocolate ganache), about 1 lb of chocolate, and use that

as both the filling and frosting, and increase the cream and vanilla accordingly - about 1 3/4 cups heavy cream and 1 3/4 tsp vanilla extract). The recipe uses a white frosting, hence the name: "Devil's Food Cake with Fluffy White Frosting." I always find those types of frostings too sweet for me, so I do the ganache, which is delicious. (I use Ghirardelli semi-sweet).
What kind of cake are you going to make next?

 
Dunno about the next cake - maybe your orange butter cake. The birthday girl loves tangerine curd..

so I made an orange cake last year, and filled it with tangerine curd, then mixed more curd with whipped cream for the frosting.

I have a month to think about it smileys/smile.gif

 
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