mizchef

posted by admin on May 19

Oh. My. God. It’s National Devil’s Food Cake Day. I don’t know many people who don’t enjoy a piece of devil’s food cake every now and then. It’s decadent, rich, delicious, and tempting. Hence it’s name. It was considered so sinful that the Devil himself had to have created it. I’m not a huge chocolate fan. I mean, I like chocolate, but I don’t crave it like other people do. I’ll usually take a bag of Doritos over chocolate. But I love me some devil’s food. What I like about it is that it’s chocolatey without being overpoweringly so.

The first devil’s food cake recipe appears in the very early 20^th century, around 1900 or 1905. However, some food historians point out that food writer Caroline King mentions devil’s food cake in her 1920s memoir of her childhood in the 1880s.

But what exactly is a Devil’s Food Cake? What makes it different from ordinary chocolate cake? Some sources say that it’s the use of coffee and cocoa, rather than melted chocolate, that distinguishes it. It also tends to be a darker, richer color, perhaps due to the use of baking soda (instead of baking powder), which brings out the cocoa color). Some say that the richer color is merely from using more chocolate (vs. cocoa). Fannie Farmer doubled her chocolate quantity from 2 oz. to 4 oz., thus turning a chocolate cake into a devil’s food cake. In Joy of Cooking, Irma S. Rombauer wrote, “When the larger amount of chocolate is used, it is a black, rich Devil’s Food.”

Below is a recipe for Devil’s Food Cake with Brown Sugar Buttercream from the January 2001 issue of Gourmet. Life is good.

Devil’s Food Cake with Brown Sugar Buttercream

Yield: Makes 10 servings

• 1 cup boiling water
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/4 cups packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• Brown sugar buttercream or chocolate sour cream frosting

• Garnish: chocolate curls tipped with gold leaf

Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.

Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.

Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

Cooks’ notes:

• Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week.

• Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.

• This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.

posted by admin on Dec 17

What can I say about a holiday with a name like that? I mean, how can you go wrong? Unless you have something against chocolate, this is a holiday—celebrated on December 16—that appeals to a wide cross-section of people. No matter what your snack preference is, it can be found in this category. What can be covered in chocolate? I think the better question would be, what can‘t be covered in chocolate. Hmm, let’s see what some favorites are…

Read the rest of this entry »

posted by admin on Dec 4

Photo by: Brian Leatart

Hi, all. I hope everyone had a fun, delicious Thanksgiving. Now, with the turkeys out of the way, the baking season begins and, as you can imagine, every day in December is some food holiday, most of which are for baked goods. December 3 was National Apple Pie Day. Practically an official national dessert, apple pie can be found everywhere, from small, out-of-the-way diners to fancy bistros. (In fact, Farmer’s Almanac readers voted apple pie as the national dessert.) I can’t imagine that there is anyone in this country who has not had apple pie at least once in their life. It’s like a rite of passage to sample a piece of the soft, sweet apples dusted with cinnamon and nutmeg and blanketed in a flaky, buttery double crust. It is on the list of American comfort food.

Apple pie also the kind of dessert that has no season or holiday associated with it—people will bake and eat apple pie any time of year. You will find it served just as readily at a Fourth of July barbecue as on a Thanksgiving table.

Read the rest of this entry »

posted by admin on Nov 11

As problematic as Thanksgiving might be for vegetarians, it’s doubly hard for vegans. Aside from the turkey itself, the mashed potatoes often have cream, the peas and carrots have butter, the candied yams sometimes have honey, and forget the quiche that I threw at you last week.

Vegans can still pick their way successfully through a Thanksgiving meal. Where you can really shine, however, is at dessert time. Over the years, complaints about vegan desserts have ranged from tasteless and flour-y to boring and “hard” to downright “bad” and cardboard-flavored.

But recipes have evolved and been refined. Sugars have been replaced with fruit purees and agave nectar; dairy has gone soy; eggs have been deemed obsolete; and rich flavor has taken over. Vegans can now rejoice at their creations. So sayeth the agave god.

Photo by Alfred Cheney Johnston, 1920 or before

Read the rest of this entry »

posted by admin on Aug 20

Hi, gang. Well, here it is, August 20, and I’m left wondering where the summer has gone. Despite the fact that this was one of the hottest seasons in recorded history—according to some sources, the hottest—I haven’t complained too much because, all too soon, the freezing cold will be upon us. Well, unless you live in a warm climate, which I don’t.

This week, I was on a lychee kick. An Asian market near where I work had bags of beautiful, colorful lychees and I simply had to have some. But other than eating them straight out of hand, I didn’t know what to do with them. They are yet another food item that I did not grow up with and only became familiar with at the end of some Chinese meals. So, I set out to find some good lychee recipes. But first, a little info…
Read the rest of this entry »

posted by admin on Dec 26

Question: What is tiramisú?

Hi, all. I hope everyone had a happy and fun holiday. And I hope that the gifts you all got were the meaningful kind, rather than the costly kind. Sometimes, those two things overlap, but far too often, people buy expensive gifts just because they’re expensive and not because they really mean something to the recipient. I know several couples who opted to make donations rather than send out Christmas cards and buy gifts. I know one family who sponsors needy families in other countries by buying important items for them. For example, last year they bought a goat through Heifer International. This year they bought a goat, a flock of chickens, and a flock of ducks. If you visit Heifer International, you can choose your gift and they send it to those who need them.

Read the rest of this entry »