Christmas Devil's Food Cake

I know there's no such term as a "Christmas Devil," but it kinda has a nice ring to it, don't you think? It's what I'd call those moronic people who have the nerve to tackle others to the floor in the middle of the toy aisle, just to get their hands on the hottest toy of the year so that their kids will love them for a good 29 seconds on Christmas morning.  Luckily, I've never been a victim of one of these Christmas Devils or witnessed their terrorizing first-hand, but I do believe it happens.  Haven't you seen the movie "Jingle All The Way," starring Arnold Schwarzenegger?? Granted, I probably shouldn't base my beliefs around what happens in Schwarzenegger movies, but that one is somewhat tolerable and gives you that good ol' warm and fuzzy holiday feeling.

I brought this cake to a holiday gathering of some of our closest friends yesterday, along with a variety of homemade macarons: eggnog, chocolate, and mint-chocolate (recipes for chocolate and mint-chocolate macarons will come soon).  It's heartwarming every time MAC and I see this group of people.  They include MAC's oldest and dearest friends, one of whom he has known for 17 years.  I always enjoy watching the kids play and interact with MAC.  It's both funny and entertaining to watch.  Somehow they're drawn to him, or maybe they think he's a kid like them, which would be entirely validated by his boyish face and his childish goofiness - two traits that I love about him.  :)

Anyway, back to the cake.  This cake is pretty much all chocolate, except for the Christmas candy sprinkles, which could easily be switched out for chocolate if you really wanted them.  Because the cake layers are devil's food cake, it's not overly sweet, but the bittersweet chocolate ganache frosting will add a lot of silky richness.  The original recipe for this cake didn't have sprinkles, but, I just had to add those darling, little Christmas polka dots to it.  Why not, right?  

Now, as a Christmas gift, I'll give you a baking tip for this recipe.  I had a really difficult time frosting this cake.  The ganache is quite fluid, so it eventually slid down the sides and puddled at the bottom of the cake.  If that happens, stick the ganache in the fridge for 10 minutes to firm it up.  It will make frosting the cake a lot easier.  Merry Christmas....and, you're welcome. :)

Christmas Devil's Food Cake

from David Lebovitz

Yields one 9-inch cake

For the cake:
9 tablespoons unsweetened cocoa powder
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1/2 cup coffee (or water)
1/2 cup whole milk

For the ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup cream
3/4 cup (1 1/2 sticks) unsalted butter
Christmas sprinkles for decorating

1. Preheat oven to 350 degrees F.

2. Butter two 9-inch round cake pans and line the bottoms with circles of parchment paper.

3. In a medium bowl, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.

4. In the bowl of a stand mixer, beat together the butter and sugar for 5 minutes or until smooth and creamy.  Add the eggs one at a time until fully incorporated. Scrape down the sides and bottom with a spatula as needed.

5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture.  Add the coffee and milk.  Stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely before frosting.

7. Meanwhile, prepare the frosting.  Melt the chopped chocolate with the cream in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted.  Remove the bowl from the pan of water.

8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth.  Cool until spreadable, which may take about 1 hour at room temperature.

Frosting the cake:
1. Remove the cooled cakes from the pans and peel off the circles of parchment paper.  Place one cake on a cake stand.  Evenly spread a layer of icing over the top.  Top with the second later and spread the top and sides with the remaining icing.

2. Add sprinkles to the top of the cake, as desired.

The cake is best the day its made, but will be fine the next day. Store at room temperature under a cake dome.  Keep it out of direct sunlight.