Hari minggu kemaren Batam di guyur ujan seharian, dari pagi sampe ke pagi lagi, langitnya mendung mulu ... gelapp banget ... angin kenceng & hujan terus ... Alhasil acara rutin hari minggu jadi dicancel semua, padahal dah janji ma Nadine mo bawa dia berenang hari minggu pagi. Dannn, gak tau kenapa, hujan2 gini pingin maem yang nyoklat gituhh .... akhire pilihan jatuh ke devil's food cake ajah ... Resep aseli dari tante Martha as always :).

Oiya, jumat kemaren sempet nemu buku tentang garnishing using chocolate ... jadi kemaren itu sekalian dicobain .. hasilnya .. hmmm, masih jauh dari sempurna, kurang rapih kalo menurutku .. tapi at least udah di coba, gak cuma dipelototin ajah tuh buku :)

Original resep ini bakalan jadi 3 layer 8" round pan, aku bikin cuma 2 layer ajah, jadi aku salin resepnya langsung untuk 2 loyang.

MOIST DEVIL'S FOOD CAKE
Makes 1 eight-inch-round layer cake

1 cups (3 sticks) unsalted butter, plus more for pans (aku pake salted butter)
1/2 cup Dutch-process cocoa powder, plus more for pans
80 ml boiling water
1 1/2 cups sugar
1/2 tablespoon pure vanilla extract
4 large eggs, lightly beaten (aku pake 4 butir telur ukuran sedang)
2 cups sifted cake flour(not self-rising)(aku pake tepung terigu kunci biru dari bogasari)1/2 teaspoon baking soda
1/4 teaspoon salt (aku skip, karena udah pake yang slated)150 ml milk

Mrs. Milman's Chocolate Frosting

1. Heat oven to 350F; arrange two racks in center of oven. Butter two 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
3. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
4. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
5. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

MRS. MILMAN'S CHOCOLATE FROSTING
While this frosting is cooling, you'll need to stir it as instructed; otherwise, the frosting around the edge of the bowl will harden and the frosting at the center will remain liquid. The finished frosting should have a consistent texture. Lois Milman, the creator of the frosting, always uses Nestle morsels and makes only one batch at a time. Spread the icing on Moist Devil's Food Cake as soon as it is sufficiently chilled; it holds its shape well on the cake.

175 gr ounces Nestle semisweet chocolate morsels (aku pake dark cooking coklat, potong kecil2)
250 ml whipping cream (aku pake merk anchor yang kemasan tetrapack 250ml)
1 teaspoon light corn syrup (aku pake merk KARO, di gelael ada)

1. Place chopped dark cooking chocolate 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.
2. 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 to 20 minutes. Use immediately.

Hmmm, rasanya nyoklatt banget .. cucok untuk penggemar coklat seperti sayah, apalagi frosting-nya yang ini emang te-o-pe-be-ge-te .. top banget, lebih nyoklat dari frosting yang aku bikin pas terakhir bikin devil's food cupcake. Oiya, chocolate frosting-nya aku bikin sesuai kebutuhan .. resep aselinya hampir 3 kali lipat bahan yang aku sebut diatas. Happy baking :)