LETS START THIS PARTY RIGHT... WITH A CAKE

There really is no party... I just wanted to make a cake.

I have never successfully made a cake before unless it was from a box. 
I am a little anxious spending so much time on a dessert 
not knowing what it will taste like or if it will even turn out.

Go big or go home...right?

So, today I am going to make Martha Stewart's 

"Moist Devil's Food Cake"

(If you click on the picture it will pull up the the source of the recipe)


Start with the frosting, it takes about 3-4 hours to set in the fridge.
Also, this frosting recipe made way too much. I would 
suggest halving it.

Ingredients:

24 ounces of Nestle semisweet chocolate morsels
4 cups of whipping cream
1 teaspoon light corn syrup

Directions:

Place chocolate chips and cream into a saucepan. Cook over low heat,

stirring constantly, until combined & thickened, about 20-25 minutes.

Increase the heat to a medium low; cook, stirring, 3 more minutes.

Remove pan from the heat

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until 

cool enough to spread, about 3-4 hours. 

Check and stir every 20 minutes.

Now while the frosting is chilling in the fridge start that cake.

Ingredients:

3 sticks of unsalted room tempreture butter

3/4 cup Dutch-process cocoa powder

1/2 cup boiling water

2 1/4 cups of sugar

1 tablespoon of pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

Directions:

Preheat your oven to 350 degrees. 

You can either use 2 separate round cake pans or do what I did.

I only own 1 round cake pan, so it took twice as long to bake the cake.

Had to do each layer separately. 

Take the cake pan(s) and butter the inside of it, then take cocoa powder

and dust the buttered pan.Tap out any excess.

Sift cocoa powder into a medium bowl, and whisk in boiling water.

Set aside to cool.

In a large bowl cream the butter on a low speed until light & fluffy.

Gradually beat in sugar, 3-4 minutes. Scrape down the sides twice.

Beat inVanilla.

Drizzle in the eggs, one at a time, beating each addition until the

batter is not longer slick.

In a medium bowl, sift together flour, baking soda & salt. 

Whisk milk into reserved cocoa mixture.

Now, alternately mix the flour mixture & the cocoa mixture into the creamed butter.

Small amounts each time, start and end with flour.

Divide batter evenly between the pans. Bake until a cake

tester inserted into a center of each layer come out clean.

35-45 minutes.

Once baking is completed transfer to wire racks; let cool,15 minutes.

Now its time to spread that icing... once it has set.

Mine took around 4 hours to fully set.

Spread a layer in-between the 2 cakes and then cover the outside of the cake.

If you feel like it add some sprinkles

Tast Tester Tastebuds:

ME: I loved the cake, the icing was way too rich for my blood. I really like fudge icing, this was more of a ganache frosting.

CJ: I really liked the icing. The cake wasn't moist enough to be called "Moist devils food cake"