|Buttermilk Devil's Food Cake|
I made this cake at 11pm.
After seven hours of law study.
I frosted this cake at 1am.
I was really needing some down-time from schoolwork.
AND considering it's my first cake ever made from scratch,
I'm pretty damned proud of the outcome.
I think I get it now.
I think I understand why you bakers do whatcha' do.
There's something very soothing about simply reading a recipe, portioning out ingredients and baking a cake.
And the reward is, um, very rewarding.
I totally took this recipe off the side of a cakeflour box.
I am a baking novice, and well, you've seen my bakefails even when I do follow recipes.
Baking doesn't really appreciate the shoot-from-the-hip cooking style that I tend to use.
Baking, she is a strict-but-loving mistress, like your mom who loves you because she sets your curfew.
Wait. Your mom's not my mistress. I am very tired, so my analogies are not tip-top at the moment. I also happen to frequently use hyphens when I get tired. Go figure. And go bake... I'm going to bed.
Buttermilk Devil's Food Cake with Nutella-Cream Cheese Frosting
taken from Pillsbury Softasilk
For the two cakes:
You will need two 10" springform pans, heavily pan-sprayed.
2 cups sugar
1 cup butter, softened
1 tsp vanilla extract
3/4 tsp almond extract
2 1/2 cups Softasilk cake flour, or other cake flour
1 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 1/4 buttermilk
Heat oven to 350 degrees. Beat sugar, butter, vanilla and almond extract until fluffy. Add eggs one at a time. In a separate bowl, mix flour, cocoa, baking soda and salt until well-combined, beat into the butter mixture and carefully add buttermilk in small increments. Beat one minute more, until batter is smooth. Divide batter into both pans, bake for 30 minutes or until pierced fork comes out clean. Allow to cool completely before icing.
For the icing:
1 can of prepared cream cheese frosting (or make your own, did I mention I made this at 1am?!)
about 6 oz (half a jar) of Nutella chocolate hazelnut spread
1/4 cup powdered sugar
Seriously, mix all these ingredients until smooth and sugar is dissolved. Adjust flavor with more Nutella, if necessary.
Trick I learned: to frost a two-tiered cake, invert the bottom cake layer (so topside-down on the plate/cakestand), frost the top and place the second cake rightside-up on top. Frost the sides and the top with remaining frosting.