Just before my daughter, Laura goes off to college, she decides to start baking. Go figure. This is the second time she has made a very complicated triple layer chocolate cake. Although the cake is exceptionally moist, rich and dense, it’s the frosting that’s a killer.
The recipe for the deep chocolate frosting has only three ingredients, but don’t let that fool you. This creamy icing takes about two and half hours to make!! It covers beautifully and tastes like chocolate heaven.
Is it worth it? Yes. If time is a priority, skip making the cake from scratch, but do try the icing.
Visit Martha Stewart.com to see a video of Martha and Mrs. Milman making the dessert. This, by the way, is what convinced Laura to give it a try.
Be sure to visit other favorite food blogs every Wednesday.
Mrs. Milman’s Chocolate Frosting
Adapted by Martha Stewart Living, February 2006.
Makes enough to frost a three layer cake
- 24 ounce bag semi-sweet chocolate morsels
- 4 cups whipping cream (Can combine 2 cups heavy and 2 cups regular whipping cream)
- 1 teaspoon light corn syrup.
- Place chocolate morsels and cream in a heavy saucepan.
- Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes.
- Increase the heat to medium low; cook, stirring, 3 minutes more.
- Remove pan from heat.
- Stir in corn syrup.
- Transfer frosting to a large metal bowl.
- Chill until cool enough to spread, about 2 hours, checking and stirring every 15-20 minutes.
- Use immediately.
*You’ll be amazed how thick the frosting gets when you stir it the last 2 or three times.
I suspect you could half the recipe and use that amount to coat cupcakes. Might cut the time down as well.
Mrs. Milman’s Devil’s Food Cake
- 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
- 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
- 1/2 cup boiling water
- 3 cups sifted cake flour (not self-rising)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- Preheat oven to 350 degrees.
- Butter three 8-inch round cake pans.
- Line bottoms with parchment; butter parchment.
- Dust with cocoa powder; tap out excess.
- Set aside.
- Sift cocoa powder into a medium bowl; whisk in boiling water.
- Set aside to cool.
- Sift together flour, baking soda, and salt into a large bowl; set aside.
- Put butter into the bowl of an electric mixer fitted with the paddle attachment.
- Mix on low speed until creamy.
- Gradually mix in sugar until pale and fluffy, 3 to 4 minutes.
- Add eggs, a bit at a time, mixing well between each addition; mix until well blended.
- Mix in vanilla.
- Whisk milk into reserved cocoa mixture.
- With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
- Divide batter evenly among prepared pans; smooth tops with an offset spatula.
- Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes.
- Let cool in pans on wire racks 15 minutes.
- Turn out cakes onto racks; remove parchment and re-invert.
- Let cool completely.
- Using a serrated knife, trim tops of cakes to make level.
- Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place the first layer on the cake plate.
- Spread the top of the first layer with 1 1/2 cups of frosting.
- Place the second layer on top and repeat process with another 1 1/2 cups of frosting.
- Place the remaining layer on top of the second layer, bottom side up.
- Spread entire cake with remaining 3 cups frosting.