Sift the flour, baking soda, and A four-layer cake with homemade buttercream might seem like a lot of work, but Ina has a great tip for keeping things manageable: “I bake the cakes one day and make the buttercream and assemble the cakes the next so it is not too daunting.” Smart! Always check them a little bit before they are due and only take them out once a stick or knife comes out clean from the center. (Frosts one 9 x 13-inch Cake). Continue heating the palette knife and shaking off the excess water, until the buttercream is smooth. Then mix thoroughly. For us food lovers, it does not get much better than that! The 6-inch, 35 to 40 and the 3-inch 30 minutes. To frost the cake, place one cake layer on a serving plate, flat side up. Make ahead: Bake and frost the cake completely, cover with plastic wrap, and refrigerate for up to 3 days. Add the eggs and vanilla and mix well. To frost the cakes, slice them in half horizontally with a long, thin knife (see note). This way, the cake will taper towards the top, looking like a small castle. frost the top with the mocha frosting. Today we are making Ina Garten, 8 ounces (about 1 cup) of sour cream, at room temperature, Once your batter is ready, you will need to divide it proportionately into the cake pans. This will help the buttercream stay smooth and look amazing. If you have a scale, this will be much easier, but one way to get the measurements right with weighting is the following. To prepare them, butter and flour them so that it is easier to take the cake out once they are done. This recipe yields a lot of cake for two people, but leftovers are always great with a cup of coffee the next morning. If you love baking and cooking, you may have heard of Ina Garten. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Now to make the cake. She is a writer and hosts her own TV show called Barefoot Contessa on the Food Network. Cool completely in the pan. (If the chocolate isn’t melted, microwave the mixture for 15 seconds.) And watch videos demonstrating recipe prep and cooking techniques. With the mixer on medium, add the butter, 2 tablespoons at a time. Grease two 9×2-inch round cake pans, line them with parchment paper, then grease and flour the pans. This recipe is fairly simple and will take you a few hours to tackle, taking into account decorations, but it is always best to do as Ina and take things slow and steady. On low speed, add the eggs, one at a time. Whisk the cocoa powder and hot coffee together in a small bowl. Beat the egg whites on high speed until they form stiff peaks. Grab the room temperature butter and place it in a large mixing bowl with the sugar. Garnish with the chocolate espresso beans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. incorporated and the batter is smooth. https://www.thekitchn.com/recipe-ina-gartens-devil-s-food-cake-237269 To Make the Cake I absolutely love her baking recipes and I have taken one or two from her books to inspire me when making whatever cake I need. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. Continue to mix after you have incorporated all of it. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Line with parchment paper, then grease and With the help of a stand or hand mixer, cream it until fluffy on high speed with a paddle attachment. You will know it is done once you scrape the sides and can tell there are no butter or flour pockets in it.

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