Wednesday, April 15, 2015

Devils Food Cake with Raspberry Filling


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I don't usually pick chocolate cake.  I am more of a white cake girl but this Devils Food cake is fabulous with the buttercream icing!

I am practicing again on making cakes.  I am making this same cake on Saturday for my Aunt's dinner party.  I have never used a filling in my cakes but she wants a raspberry filling in her cake.  I think I have figured it out.  I made the raspberry filling by cooking fresh raspberries, sugar, water and lemon juice until the berries are all mushed up and there is a lot of juice in the pan.  Next I mash the berry mixture through a small strainer to get all the seeds out.  This produced about 1 C of raspberry juice.  I returned the juice to the stove and thickened it up with corn starch.

In the above picture you can see the filling spread on the bottom cake layer.  I piped some icing around the edge so to keep the filling in the center of the cake.  Next place the top layer onto of the filling.  Now the cake is ready to ice.

Devils Food Cake

2 c flour
1 t salt
1 t baking powder
2 t baking soda
3/4 C cocoa powder
2 C sugar
1 C hot coffee
1 C oil
1 C buttermilk
2 eggs
2 t vanilla

Preheat oven to 325 degrees.  In large bowl add all dry ingredients.  Add coffee, oil and butter milk to dry ingredients and mix until combined.  Add egg and vanilla and mix for 2 minutes.  Pour batter into 2 greased (I used butter) and floured 9 inch baking pans.  Bake for 30 minutes or until toothpick inserted in the middle comes out clean.  Cool slightly in pans and then remove cake to cooling racks.

Raspberry Filling 

3/4 C raspberries
1/2 C sugar
1 t lemon juice
2 T water
1 T corn starch

In a sauce pan mix together raspberries, sugar, lemon juice and water.  Cook over med/high heat until the berries fall apart and become very juicy.  Pour raspberry mixture into a strainer with small holes and push the juice through.  Discard the seeds and pulp that remain in the strainer.  This should produce about 1 Cup of sweet raspberry juice.  Put the juice back in the pan and stir in the corn starch.  Cook the raspberry mixture until it thickens up and is like a gel.  Cool before placing between the layers of the cake.

Buttercream Icing

Buttercream Icing

1 C crisco
1 C salted butter, softened
2 t almond extract
2 t vanilla
3/4 C whipping cream
2 lbs powdered sugar

Whip together the crisco and butter until well combined.  Add the almond extract and vanilla and mix well.  Gradually add about half of the powdered sugar and then half of the whipping cream.  Add the remaining powdered sugar and whipping cream.  Whip until light and fluffy.

For the cake I iced the whole cake and then piped the rosettes on the top with a Wilton 1M tip