{"id":702,"date":"2018-06-22T16:00:10","date_gmt":"2018-06-22T16:00:10","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=702"},"modified":"2018-06-22T20:25:00","modified_gmt":"2018-06-22T20:25:00","slug":"devils-food-cake-with-chocolate-swiss-buttercream-frosting","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/06\/devils-food-cake-with-chocolate-swiss-buttercream-frosting\/","title":{"rendered":"Devil’s Food Cake with Chocolate Swiss Buttercream Frosting"},"content":{"rendered":"

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It’s James’s birthday!! Can you believe, that in all the (three) years that we’ve known each other, we’ve never been able to celebrate the actual day of his birthday together? Work and life just get in the way. And so, I’ve never made him a birthday cake! And because we weren’t together this year either, I thought about just chucking in the towel and giving up on the cake for one more year. James was in Germany for a conference, and then in London to see friends and family. I, with a free Sunday on my hands, dithered between getting a manicure and a massage… or slaving away roasting sugar<\/a> and making a cake.<\/p>\n

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Obviously I made a cake, and obviously, motivations weren’t completely selfless. I felt a little bad because I saw that his family had already made him a chocolate cake, but I also had my heart set on chocolate. You know those huge, fluffy, colorful sheet cakes from Costco that you ate all the time as a child, because they would be present at every birthday party, sporting event, and piano recital? Yeah, that cake – I loved that cake, and a few days ago, there was some leftover Costco chocolate cake in the office kitchen from a retirement party. I gobbled down a slice (being unable to resist free dessert), and have been craving more ever since.<\/p>\n

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I used the Devil’s Food Cake recipe from\u00a0Bravetart<\/a>, and the result was a cake that was chocolatey, moist, fluffy, and very very easy. It is truly a one-bowl cake that uses ingredients straight from the fridge, and comes together very quickly. The cake itself was the easiest part of this dessert to make! For the frosting, I also used Stella Parks’s new recipe for Chocolate Swiss Buttercream<\/a>, which led me down the previously mentioned rabbit hole of roasting sugar (read aaaaall about my thoughts on that\u00a0here<\/a>). Whether because of the roasted sugar or not, the frosting was definitely the highlight – smooth, creamy, richly chocolatey, and not too sweet. Swiss buttercream is more labor-intensive than American buttercream, but I think it really tastes more complex, with a smoother, silkier, lighter texture. For all its steps, it’s also a resilient beast, and will bounce back<\/a> from most supposed disasters. Once you get the hang of what you’re doing, it’s fairly straightforward.<\/p>\n

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Happy Birthday, Jimmy Ted!!!<\/p>\n

Final note: I scaled both the cake and the frosting down 2\/3 to make a 2-layer cake, because I still had a freezer full of Reese’s peanut butter cups<\/a>, so that’s why some quantities are a little wonky. For quantities for the 3-layer cake, follow the links back to the original recipes.<\/p>\n

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Devil's Food Cake with Chocolate Swiss Buttercream Frosting<\/h2>\n\t
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Source: Cake from Bravtart<\/a>, by Stella Parks. Adapted to make a 2-layer 8-inch cake. For a 3-inch cake, see ingredient quantities here<\/a>.<\/p>

Frosting from Serious Eats<\/a> by Stella Parks. Again, adapted to frost 2-layer cake, hence why quantities are a bit wonky.<\/p>

For more information on roasted sugar, see here<\/a>.<\/p>\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t
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Devil's Food Cake:<\/h4>\n\t\t\t\t\t\t