back-words... recipe...

 I came across this in another old email. I thought it would be make this with someone. it never happened and I don't recall the source of the recipe, either. These days, I would have to adjust it to be gluten-free, but it doesn't look that hard to do. Perhaps this will be something I do later in autumn.

Triple Layer Devil's Food Cake

12 servings

1 3/4 cups water

1 tablespoon instant espresso powder or instant coffee

powder

1 cup unsweetened cocoa powder

2 1/4 cups sifted all purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter room temperature

2 cups firmly packed dark brown sugar (~ 1 lb)

2 large eggs

2 large egg yolks

Preheat oven to 350 degrees F. Lightly butter three

9-inch cake pans with 1 3/4 inch high sides. Line pan

bottoms with waxed paper rounds. Butter paper.

Bring water and coffee powder to boil in heavy small

saucepan. Remove from heat. Add cocoa and whisk until

smooth. Cool completely.

Sift flour, baking powder, baking soda and salt into

medium bow. Using electric mixer, beat butter in large

bowl until fluffy. Add sugar in 4 additions, beating

well after each addition and scraping down sides of

bowl occasionally. Add eggs and yolks 1 at a time,

beating just to blend after each addition. Using

rubber spatula, mix dry ingredients into butter

mixture alternately with cocoa mixture, beginning and

ending with dry ingredients. Divide batter evenly

among prepared pans. Bake until toothpick inserted

into center comes out clean, about 23 minutes. Cool

cakes in pans on racks 10 minutes. Turn out onto

racks. Peel off waxed paper, cool completely.

   

Icing

12 ounces bittersweet (not unsweetened) or semisweet

chocolate, chopped

1 1/4 cups (2 1/2 sticks) unsalted butter

3 tablespoons light corn syrup

3 tablespoons Framboise liqueur or Grand Marnier

Melt chocolate, butter and corn syrup in heavy medium

saucepan over low heat, stirring until smooth. Stir in

Framboise. Cool icing until firm enough to spread,

about 2 hours.

Run small sharp knife around cake pan sides to loosen.

Cut cake into 2 layers using serrated knife. Place

bottom cake layer on platter cut side up. Spread 2/3

cup icing over. Cover with top cake layer cut side

down. Spread all but 1/2 cup icing over top and sides

of cake. Refrigerate cake until icing is set, about 1

hour.