Devil's Food Cake with Swiss Chocolate Frosting.

I have already put up the recipe for Devil's food cake. Its the same recipe, I have only changed the frosting. This cake is THE most decadent of all. I had some leftover Swiss Chocolate with Hazelnuts in the fridge and I thought of using it instead of dark chocolate to make the frosting for this cake. I must say, this frosting can be extremely tempting and you may not be able to hold off to frost the cake with it.

You see those yellow bud- like things?? They are Hazelnuts in the chocolate.

This was just YUMMM....

Sinful Decadence- Devil's Food Cake

This cake looks and tastes absolutely awesome!!! Its a rich chocolate cake with a creamy chocolate fudge frosting between and coating it. My first attempt was a success!

 

I experiment on my children and an extremely tolerant husband who eat what I make with a minimum of complaints. And children, ofcourse dont lie so i get the most honest opinions from them and from the way they gobble up my cake and come back for seconds... Well let's just say that I am filled with happiness!! Ofcourse my husband is also a brutual in his honest opinions, and his reaction to the Devil's Food Cake With Fudge Frosting was utter bliss!!!

Ingredients:

2 1/3 cups cake flour

1 cup cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

12 tbsp (170gms) butter, room temp.

2 cups light brown sugar

2 tsp vanilla

4 eggs, roon temp.

1 1/2 cups butter milk

 

Frosting

12 oz bitter sweet chocolate, cut into small chunks

1 3/4 cups of heavy cream

Pinch salt

 

Method:

1. Beat butter until smooth
2. Gradually add brown sugar and continue beating untill fluffy.
3. Beat in vanilla and eggs, one at a time, beating well after each addition.
4. Add flour in 3 additions alternating with buttermilk, starting and ending with flour.
5. Divide batter between 2 pans and spread it out evenly.
6. Bake for 25 to 30 minutes.

Frosting:

Bring cream just to a boil. Pour over the chocolate and let it stand fir 5 mins, Stir until smooth. Whisk the frosting briefly until it lightens in colour and is thick enough to spread.