Chocolate Devils Food Cake: Quarantine 1

April 22, 2020

I know, I know, there is no need to say it. I am the worst. I have had “all this free time,” and still, this is the first time I am posting here. But bare with me, I have been doing so many other things! Like working out until 12 and not genuinely starting my day till 1! So please have some patience. I have set a goal. An ambitious one that honestly I don’t think I will be able to keep up with, but nonetheless. Goals are set to be broken. I am going to try and post every day with a new activity. So here goes nothing! DAY 1!!

It was my Grandma’s Birthday (I say was because truthfully, I am writing this a few days late) so I baked a cake. Let me give you a little background on me and CAKE. A few months ago, I started following @cakebycourtney on Instagram. I fangirled. The love was set in stone, Carmen and cake were meant to be. Since this love story began, I have been on the mission to become a suburb cake baker and decorator. I still need practice. Six terrible cakes in and finally the one made for my Grandma taste decent. 

My boyfriend’s mother requested I bake her a chocolate cake for her birthday this coming Sunday. So my Grandma’s birthday provided the perfect opportunity to recipe test. I made a Chocolate Devils Food Cake with Chocolate Buttercream frosting. In the layer, I added chopped almonds, chocolate chips, and sea salt. There is a picture of the recipe below. Honestly, this cake was pretty good! When I make it on Sunday, I am going to make a few changes. First, I am going to use pecans instead of almonds, and second I am going to substitute coffee for boiling water. 

Since we are in quarantine and trips to the store are limited, I did not have cake flour or buttermilk. But these are two ingredients easy to make with simple baking ingredients. 

Cake flour: 1 cup of AP flour minus two tablespoons, then add two tablespoons of cornstarch. 

Buttermilk: 1 cup of milk + 1 tablespoon of vinegar, let sit for 10 minutes. 

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