Devil's Food Cake

This recipe was bookmarked by me since months, but didn't try it seeing the size of the cake;was waiting for quite a few people who would help me finishing it off :)) It was on this Eid,that I had the guts to try it.. I made this & the very next day I left ma home for Turkey for a few days. My mom went on serving this for all the guests during Eid and when I came back, I could find a piece of it in the freezer which was kept for me .Believe me, it was that big!! So I may warn you, don't try as it is. Make it half or quarter-sized!!

The famous chef Alain Roby had made this & entered in Guinness Record for the tallest cake ever;that's why it's named as the Devil's Food Cake.It was 6 ft tall.

Photographed by: Jeeju (Shefeek MTP)

Ingredients:(Serves 20)

• 2 cups (4 sticks) unsalted butter, room temperature, plus more for baking pan
• 2 teaspoons baking soda
• 1 cup boiling water
• 6 ounces/170g unsweetened chocolate, melted
• 4 cups sugar
• 10 large eggs
• 6 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 cups buttermilk
• 2 teaspoons pure vanilla extract
• 3 cups heavy cream
• 24 ounces /680.5 gsemisweet chocolate
• 12 raspberries, for garnish (optional)
• Mint leaves, for garnish (optional)
• Whipped cream, for serving (optional)

Method:

Preheat oven to 350 degrees. Butter two 10-by-3-inch round cake pans; set aside.

In a medium bowl, mix together baking soda and boiling water; add melted unsweetened chocolate and stir to combine. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.

With the mixer on low, add flour and 6 tablespoons cocoa powder; mix until combined. Slowly add buttermilk; mix until combined. Add chocolate mixture and vanilla; mix until well combined.

Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Transfer cake pans to racks and let cool completely in pans.

Meanwhile, heat heavy cream and semisweet chocolate in a medium saucepan over medium heat until chocolate has melted and mixture is well combined. Let frosting cool until creamy in texture.

Run a knife around the edges of cake pans and invert cakes onto wire racks. Slice each cooled cake horizontally into three even layers. Set one layer on a rack set over a rimmed baking sheet. Pour some of the frosting over the first layer, smoothing with a spatula. Add a second layer and repeat process. Repeat process with remaining layers and frosting; smooth frosting over top and sides.

Place remaining 6 tablespoons cocoa powder in a fine-mesh sieve; dust cake evenly with cocoa powder. Let cool completely before serving. Garnish with raspberries, mint, and whipped cream, if desired.

This post is going to the Suma's Anniwersary Event