Death by Chocolate-Layers of Devils Food Cake divided by rich Chocolate buttercream then topped with Chocolate curls
I don’t make layer cakes very often. I don’t have a good excuse for this. Layer cakes are really easy to make. They always look gorgeous. I’m loving the trend of the exposed sides. As someone who fails at frosting a cake just perfectly, this trend will live on for a long while in my house. Also, it means I can have more frosting to spread between the layers. Making every bite, an equal proportion of cake and frosting. This is always important in my book.
There has to be a “reason” for me to make a layer cake. A special occasion, like a birthday, like my birthday. And if it’s my birthday, then it has to be chocolate. Overloaded chocolate is even better. I don’t believe there is ever a thing as too much chocolate.
Devil’s Food Cake has always been my favorite. Team it up with Chocolate Buttercream and Chocolate Curls and you have Death by Chocolate…but what a way to go!
A few tips about making a layer cake easy to make. Don’t take shortcuts on your prepping. Have your ingredients at room temperature if the recipe calls for it. Need to soften your butter? Cut it into small pats and spread them out on wax paper. Eggs straight from the fridge? Put them in a bowl of warm water for 5-10 minutes (while your butter is creaming.) If a recipe calls for sifting-do it. Sifting makes for a lighter, fluffier, better crumb cake. If a recipe says to line your pans with parchment paper, it’s easy, takes just a few seconds more. You get to play with scissors, and your cake won’t stick to the pan.
The other big tip I can give for a layer cake are Bake Even Strips. They are magical in their baking powers that when the cake bakes (using the strips) it bakes with an even top, no doming. They are cheap, less than $10, and you can find them at most hobby/baking stores or just order them online. Saves time later, when the cake is cooled, you don’t have to level it.
Most of all, making any cake is supposed to be fun. Lick the bowl and the beater. Be sure to taste test your buttercream several times (for quality assurance purposes.) And don’t worry about the little things. I can’t tell you how many lopsided cakes I’ve made and they still tasted fabulous.
I will warn you, the chocolate curls take a little practice. I used this great tutorial from The Pioneer Woman. What you see on my cake is my second attempt. Half curls, half scrapings. I could have tried for perfection, but what’s the fun in that? If you are one of those people (perfectionists) just place your practice chocolate back in your bowl,remelt it and start over. It’s that easy.
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Here are more of my favorite cakes