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Challenge: I collect cookbooks. The visuality of the images, termed "Gastroporn" is often a contributory cause to my cookbook collecting fetish. Of the 70 cookbooks I own, I have tested few recipes. So I've challenged myself to cook a recipe per week. Each week, I'll chronicle my journeys through the wonderful (and not so wonderful) world of cookbook cookery. Classic Devil's Food Cake | This page will feature my forays into the world of cookbook cookery. If you'd like to comment, please email us. To read previous chronicles, visit our archive. To view photos, please see the Chronicle Photo Album | Recipe
From Good Housekeeping Baking by Good Housekeeping 2 C All purpose Flour
1 C unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp Salt
1/2 C butter softened
1 C packed light brown sugar
1 C granulated sugar
3 Large eggs
1 1/2 tsp vanilla extract
1 1/2 C buttermilk Raspberry Sauce Filling
425 g Frozen raspberries thawed in syrup
2 tsp cornstarch Cake
Preheat oven to 350F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease and dust with flour In medium bowl, stir together flour, cocoa, baking soda nad salt In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high, beat 5 minutes. Reduce speed to medium-low, add eggs 1 at a time, beating well after each addition. Add vanilla and beat until mixed Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, scraping bowl occasionally. Divide batter equally among prepared pans. Bake 30 to 35 minutes. Cool layers in pan on wire rack for 10 minutes. With small knife, loosen layers from side of pans; invert onto wire racks. Remove waxed paper, cool completely. Meanwhile prepare raspberry filling and chocolate frosting Sauce
Place thawed syrup in pot and heat using medium high heat Press raspberries through sieve. Heat contents to boiling and add cornstarch as necessary, stirring until thick. Pour sauce into bowl and refrigerate. Yields 1 Cup. Assembly: Halve each layer of cake. Place cake layer on bottom and spread raspberry filling. Add another cake layer and frost. Continue to do so, alternating between raspberry filling and frosting. Frost entire cake | Chronicles February 2006 The call came out from my sister who was celebrating a birthday that she wanted a chocolate layer cake with raspberry filling. The original recipe does not have the raspberry filling and only has frosting between each layer as it does not require you to halve the layers either. I simply combined the recipe with a filling recipe that I found to meet my sister's requirements. I really liked the cake base. It's moist, light and doesn't have a "cake mix" taste at all. I was a bit worried about how chocolately it would taste considering that it did not use melted chocolate, but my doubts were put to rest with the first bite. The tartness of the raspberry filling was a nice accompaniment to the sweetness of the frosting. As usual, I reduced the amount of sugar substantially and substituted the buttermilk with milk and vinegar (following the formula of 1 Tbsp vinegar per cup of milk). I wasn't going to purchase buttermilk simply for the purpose of a cake, so I improvised instead. I would absolutely make this again and even alternate the raspberry filling with other fruits, such as blueberry, strawberries or cherries. I added a little liqueur to my filling mix, but it's optional. What I did not like and what I omitted posting was the frosting. It was too thick and I should have used my better judgement and relied on a tried and true frosting recipe that I always use, my silky chocolate butter frosting (recipe to follow). The cake even got a thumbs up from my father who generally does not like chocolate cake and my mother even had a regular sized piece. Silky Chocolate Butter Frosting
3/4 C Sugar
1/4 C All purpose flour
3 Tbsp unsweetened cocoa
1 C milk
1 C butter
1 Tbsp vanilla extract
4 oz semisweet chocolate, melted and cooled
In 2 quart saucepan, stir together sugar, flour and cocoa until evenly combined. Gradually stir in milk until smooth. Cook over medium heat, stirring until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring constantly. Remove saucepan from heat; cool completely In large bowl with mixer at medium speed, beat softened butter until creamy. Gradually beat in cooled milk mixture, vanilla and melted chocolate | The Results 
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