March 15, 2018
This sinful chocolate cake is meant to be shared with friends. The rich, moist and dense cake is carefully balanced with the light and sweet meringue frosting. Use Bob's Red Mill 1-to-1 Gluten-Free Flour blend to ensure the perfect recipe. (Please note Bob's Red Mill sponsored this recipe).
1 hr 35 mins
For the cake:
For the Chocolate Swiss Meringue Buttercream frosting:
For the cake
Cut four strips of parchment paper and place on the edges of your cake pan to prevent the frosting from getting all over your cake pan (you'll remove the paper before serving). Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Add the second cake layer and spread a layer of frosting on the top and sides.
This original recipe (made without gluten-free flour) is found in the Huffington Post at https://www.huffingtonpost.com/entry/devils-food-cake-recipe-martha-stewart_us_5602bf7ae4b08820d91af88f
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