With Martha Bakes, discover Martha Stewarts tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.
Devils food cake has never been so tempting as it is with Marthas sinfully good adaptations. Learn to make hi-hat cupcakes topped with a fluffy meringue frosting irresistible fudgy brownies and more, all featuring the rich flavor of deep, dark chocolate.
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Devils food cake has never been so tempting with Martha Stewarts sinfully good adaptations. Youll learn to make hi-hat cupcakes, topped with a fluffy meringue frosting, irresistible fudgy brownies, and more, all featuring the rich flavor of deep, dark chocolate.
Watch This Week’s Baking Tip
Martha Stewart talks about the best cocoa powder to use for cupcakes, natural or dutch processed.
This Week’s Recipe
Devil’s Food Bundt Cake with Mint-Chocolate Ganache
This cake recipe appears in the "Devil's Food Cake" episode of Martha Bakes.
- Vegetable nonstick cooking spray
- ¾ cup Dutch-process cocoa powder, sifted, plus more for pans
- ¾ cup hot water
- ¾ cup sour cream
- 3 cups cake flour (not self-rising), sifted
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 sticks (1 ½ cups) unsalted butter, room temperature
- 2 ¼ cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
Ingredients
- Preheat the oven to 350 degrees.
- Spray a 15-cup nonstick Bundt pan with cooking spray; set aside.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes.
- Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto rack; Re-invert cake; let cool completely, topside up.
- Using a serrated knife, trim bottom of cake layer to make level. Transfer to a wire rack set over a rimmed baking sheet.
Directions
Mint-Chocolate Ganache
This cake recipe appears in the "Devil's Food Cake" episode of Martha Bakes.
- 1 cup plus 2 tablespoons heavy cream
- 9 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter, room temperature
- ¾ to 1 teaspoon pure peppermint extract
- ¼ teaspoon sea salt
Ingredients
- In a small saucepan over medium-high heat, bring the cream to a simmer.
- Place chocolate in a medium bowl; set aside. Pour cream over chocolate and let melt for 2 to 3 minutes. Whisk together until chocolate is fully melted. Add butter, extract, and salt, whisking after each addition to incorporate.
- Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.
Directions
Yield: Makes 1 1/3 cups
Additional recipes and video clips from the episode are available on MarthaStewart.com including:
- Devils Food Cake
- Fudgy Brownies
- High-Hat Cupcakes
- Caramel Buttercream
- Devil’s Food Bundt Cake with Mint-Chocolate Ganache
