"TOP TIER" DEVIL'S FOOD CAKE WITH SOUR CREAM-FUDGE FROSTING
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition-and can be enjoyed right now.
Provided by Rochelle Palermo
Categories Cake Mixer Chocolate Egg Dessert Bake Valentine's Day Kid-Friendly High Fiber Potluck Sour Cream Buttermilk Bon Appétit Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
- Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
- Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
- For frosting:
- Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.
- Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.
- Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.
- Arrange roses atop cake and serve.
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Husnain 4508
[email protected]This cake is perfect for any occasion. It's easy to make and it's always a hit.
Holy Talking BD
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best chocolate cake she's ever had.
heba alkirbee
[email protected]The cake was dense and fudgy, just the way I like it. The frosting was also very good.
Kaylee Cats
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Mughani
[email protected]I'm not a fan of chocolate cake, but this one was actually really good. The frosting was especially delicious.
shuvojit Roy
[email protected]This cake is definitely a keeper. It's rich, moist, and has the perfect amount of sweetness.
Gracie Loving
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so moist and chocolatey.
Brittany Pruitt
[email protected]The cake was a bit dry, but the frosting was delicious.
SHAHID ABDUL LATIF ABID
[email protected]This cake is easy to make and it's always a crowd-pleaser. I highly recommend it.
Clare Stephanie
[email protected]I've made this cake several times and it always turns out perfect. It's my go-to recipe for chocolate cake.
Magdalene Adeyemi
[email protected]The frosting is a bit too sweet for my taste, but the cake itself is delicious.
Richard Anderson
[email protected]This cake is so rich and decadent, it's perfect for a special occasion.
Keegan Bailey
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Srilanka Bureau Of foreign employment
[email protected]The cake was dense and fudgy, just the way I like it. The frosting was a bit too sweet for my taste, but it was still good.
Eduardo Macedo
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out perfectly. It was so delicious that it disappeared within minutes.
Sumaia Nuhu
[email protected]This cake was a hit at my party! Everyone loved the rich, moist chocolate cake and the creamy, tangy fudge frosting. I'll definitely be making this again.