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recipe
Classic Orange Buttercream Frosting Recipe - America's Test Kitchen
The whole eggs, whipped until airy, give this buttercream a light, satiny-smooth texture that melts on the tongue.
Classic Orange Buttercream Frosting
Makes about 4 cups
The problem with defining the Devil's Food Cake, beyond the obvious issue of color, is that over time the recipe has been changed and embellished to the point where different recipes have little in common.
After reviewing lots of recipes, we came to the conclusion that the essence of devil's food cake is a very moist, velvety texture combined with an intense chocolate experience. Our challenge was to develop a recipe that lived up to our definition.
Use a combination of unsweetened chocolate and Dutch-processed cocoa powder (which is less acidic than regular cocoa and therefore enhances browning), mixed with hot water rather than milk; milk tends to dull the flavor of chocolate (think of milk versus dark chocolate). A mixture of cake and all-purpose flour provides both structure and delicacy. Sour cream deepens the flavor and adds substance to the texture of the cake. Finish with vanilla or coffee buttercream frosting.
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