devil's food choc cake david lebovitz

made this DFCC for an old friend.. my schoolmate, deskmate to be exact ;)
we havent met for 5years, ever since she went to holland
following her hubby doing his MPhil..
they are back now, with an addition of family member..
a twin girls which look so very alike!
today i can differentiate them sebab pakai baju lain
next time i see them, i dont think i can pinpoint.. this is asmaa', this is husna
masyaallah.. beautiful twins.. and my friend.. am amazed at her ability & energy..

she cares for her own children.. 5 of them age from 10yo to 10mnths
all on her own.. without a helping hand! subhanallah.. she is so great!!!
and her children.. everyone who has met them will fall in love with them!
they are so very sweet & demure, sangat sopan santun & no jerit2 here & there
(huhuhu.. very the opposite of mine to be exact!)

anyway, i'm glad the kids and their ummi enjoy this DFCC very much..
i just want to try.. different recipe of DFCC from previous effort
( o yes.. i love sis rima's DFCC as well!!)
when i read the recipe.. i feel like there's nothing special
but i was wrong! i suppose its the cake flour, which make the cake so very soft!
next, i will try nigella's DFCC, insyaallah..

source: davidlebovitz
For the cake:

• 9 tablespoons unsweetened cocoa powder
• 1½ cups cake flour (not self-rising)
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2 large eggs, at room temperature
• ½ cup strong coffee (or water)
• ½ cup whole or low-fat milk

For the ganache frosting:

• 10 ounces bittersweet or semisweet chocolate, coarsely chopped
• ½ cup water (or cream)
• ¾ cup (1½ sticks) unsalted butter

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.

To frost the cake:

Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.

Storage: Cake is best the day it is made, although it’s fine the next day. Store at room temperature under a cake dome. Just be sure to keep cake out of the sun in the meantime.