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adapted from Sharon La Bate - Pastry Chef at Starlite, and graciously shared by Marguerite Grifka.


Dry Ingredients:

  • 3 cups sugar
  • 2 1/4 cups All Purpose Flour
  • 2 1/2 cups cocoa (I used Valrhona)
  • 1 1/2 teaspoon baking powder
  • 1 Tablespoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients:

  • 3 eggs
  • 3 yolks
  • 1 1/2 cups coffee
  • 1 1/2 teaspoons vanilla
  • 6 oz. melted butter (1 1/2 sticks)
  • 1 1/2 cups buttermilk
  1. Preheat the oven to 350 degrees.
  2. Line two nine inch cake pans with parchment and grease well (grease the pan before putting the parchment in so it doesn't slip, then grease the paper too.)
  3. Whisk all dry ingredients together in a large bowl. Whisk all of the wet ingredients together well in a separate bowl.
  4. In a very large bowl (a six quart or larger Kitchen Aid should also work) gently blend the dry into the wet ingredients, and whisk gently to get rid of any lumps. (If you don't have an enormous bowl but you do have a kitchen scale, you can also weigh out half of each and blend them together in a third bowl, then just pour each batch directly in the cake pans.)
  5. Evenly divide the batter between the two pans, and bake for about 45 minutes, until a toothpick inserted in the center comes out nearly clean (crumbs are ok) Allow the cakes to cool on a rack for 15-20 minutes, then turn out of the pans, peel the parchment off, and allow to cool completely before storing.
  6. This batter would also make great cupcakes - just fill your papers about 2/3 to 3/4 full, and bake for about 15-20 minutes, until dry and springy to the touch. Also, since this is a very moist cake, you'll want to take the cupcakes out of the pan as soon as they are cool enough to handle, so that the steam doesn't cause the papers to come off.

Thick Fudgy Frosting

  • 1 pound of powdered sugar
  • 3 sticks of butter, softened
  • 8 ounces of semisweet or bittersweet chocolate, melted and cooled
  • 2 Tablesoons cocoa powder
  • 1/3 cup sour cream
  • 1 teaspoon vanilla
  • dash salt
  1. Stir cocoa powder and salt into melted bittersweet chocolate until dissolved. Using a stand mixer with the whisk attachment on high speed, beat butter until light and fluffy. Lower the speed and gradually beat in powdered sugar, then sour cream and vanilla, scraping the bowl down as needed.
  2. With the mixer running on low speed, add melted chocolate to mixture and blend, scraping the bowl well to make sure it's all incorporated. Frost the cake immediately. If the mixture gets too thick, you can thin it with a little milk or cream.
recipes/dessert/cakes/starlite_devils_chocolate_cake.txt · Last modified: 2017/12/19 19:42 by admin