Devil's food cake turned into edible art

June 5, 2009 12:00:00 AM PDT
Have you ever wanted to eat a baseball? Well, Nick Smith has. He met up with Nancy Pitta, executive pastry chef at Mayfield Bakery in Palo Alto, to create an edible work of art.

Recipe: Devil's Food Cake
Yield: 2-8" cakes

Ingredients

  • 2 1/3 c Cake Flour
  • 4 t Baking Soda
  • 1 ¼ t Salt
  • 1 1/8 c Brewed Coffee
  • Scant 3/4 c Cocoa Powder
  • 1/2 c Buttermilk
  • 6 oz Butter (softened)
  • 1 1/3 c Granulated Sugar
  • 1 1/3 c Brown Sugar
  • 3 Eggs
  • 1 t Vanilla

Method:

-- Preheat the oven to 350°.

-- Prepare pan by lightly spraying with oil and placing parchment on the bottom

-- Sift together the flours, baking soda and salt. Set aside.

-- Place the cocoa in a bowl and pour in the Brewed Coffee

-- Whisk until completely combined.

-- Add the Buttermilk & continue whisking to combined

-- Using a Kitchen Aide, cream the butter and sugars until light and fluffy (approx. 3 minutes)

-- Add eggs one at a time and the Vanilla Extract

-- Mix thoroughly

-- Pour in 1/3rd the sifted flour mixture.

-- Add ½ of the chocolate mixture, mix until combined.

-- (Repeat ending with the flour mixture)

-- Beat just until combined

-- Bake approx 35 minutes (or until done). Check with a skewer; looking for a few moist crumbs and cake will spring back.

-- Let cool on a wire rack

For more information, visit www.mayfieldbakery.com


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