Little Devil's Food Cakes

Name: Little Devil's Food Cakes
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Cuisine: Southern
Ingredients: 0 teaspoons baking powder; 1 teaspoons baking soda; 6 Tbsps natural unsweetened cocoa (not Dutch-process); 1 large egg yolk, at room temperature; 237 milliliters all-purpose flour; 177 milliliters heavy cream; 0 teaspoons salt; 227 grams semi-sweet chocolate, finely chopped; 237 milliliters sugar; 8 Tbsps unsalted butter, softened (1 stick); 1 teaspoons vanilla; 118 milliliters water; 2 larges whole eggs, at room temperature; 12 servings Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract

You can never have too many dessert recipes, so give Little Devil's Food Cakes a try. One portion of this dish contains about 4g of protein, 22g of fat, and a total of 352 calories. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have vanilla, salt, natural cocoa, and a few other ingredients on hand, you can make it. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

Ingredients you will need

Egg

Vanilla

Butter

Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions.

Ingredients you will need

Butter

All Purpose Flour

Water

Equipment you will use

Sauce Pan

Blender

Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full.

Ingredients you will need

Water

Equipment you will use

Muffin Liners

Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Oven

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes.

Ingredients you will need

Chocolate

Cream

Shake

Equipment you will use

Bowl

Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired.

Ingredients you will need

Pistachio Nuts

Cupcakes

Frosting

Berries

Dip

Equipment you will use

Whisk

Let cakes stand on rack until frosting is completely set.

Ingredients you will need

Frosting

Equipment

Ingredients

Servings:

0teaspoons

baking powder 1teaspoons

baking soda 6Tbsps

natural unsweetened cocoa (not Dutch-process)1large

egg yolk, at room temperature 237milliliters

all-purpose flour 177milliliters

heavy cream 0teaspoons

salt 227grams

semi-sweet chocolate, finely chopped 237milliliters

sugar 8Tbsps

unsalted butter, softened (1 stick)1teaspoons

vanilla 118milliliters

water 2larges

whole eggs, at room temperature 12servings

Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Weingut Darting Durkheimer Nonnengarten Riesling Kabinett (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.