This is my favorite cake recipe. it is an old recipe that was from the second world war and necessary in the days of rationed eggs and other ingredients. I have modernized it with balsamic vinegar which gives the cake a rich flavor (not vinegary) and with the best cocoa powder in the world. I also added extra virgin olive oil instead of canola or vegetable oil. the best extra virgin olive oil is fruity and compliments the intense cocoa powder.
it is important to use a Dutch processed cocoa powder for this recipe as the acid in the vinegar combines with the cocoa powder and gives the cake it's lift. The gluten from the cake flour kicks in and provides the structure while the water makes the cake moist with a delicate crumb.
perfect for the 4th of July or any day.
Chef Laura’s Devil’s Food Cake
2 ½ cups of sugar
¾ cup of extra virgin olive oil
3 ½ cups of flour
¾ cup of best quality Dutch process cocoa powder-I prefer Valrhona
1 teaspoon salt
2 teaspoons baking soda
2 ¾ cups of water
1/3 cup of balsamic vinegar
2 teaspoons vanilla extract
- Preheat oven to 350. Line three 9-inch cake pans with parchment paper.
- Combine the sugar and the oil in a mixing bowl fitted with a cake paddle.
- Sift the dry ingredient together. Combine the wet ingredients together.
- Alternately, add a third of dry and wet ingredients into the cake. Beat the batter after each addition. Do not over mix the cake, as it will be tough.
- Pour the cake batter immediately into the prepared pans. Bake the layers until they lightly spring back (about 25 minutes). Remove the cake pans and place on a cooling rack. Cool the layers completely before removing them from the pans. Dust them lightly with cocoa powder to prevent your hands from sticking to the layers.
2/3 cup honey
6 ounces best quality dark chocolate, chopped (I use Callebaut)
- Heat the champagne and honey until the honey has dissolved. Remove from heat and add the chocolate. Allow the mixture to stand until chocolate has melted. Whisk until smooth
- Place the cake on a wire rack positioned over parchment paper. Pour the glaze over the cake. Do not try to spread the glaze with a spatula or knife as it not be smooth and glossy.
- Chill the cake briefly to set the glaze.