Ultimate Devil's Food Cake with Raspberry Puree

The Devil Wears Prada (2006)

"The Devil Wears Prada" is the story of Andy (Anne Hathaway), a young college graduate who has the highly coveted, but HELLISH job of being Assistant to Runway Magazine's Editor, "Miranda Priestly (Meryl Streep). Miranda is a woman at the top of her game who is both admired and feared by all. She is a total bitch, and we just love her! Meryl Streep shows us once again in "The Devil Wears Prada" why she is a Hollywood icon. Her portrayal of Miranda earned her an Academy Award nomination for "Best Actress".

Our recipe for the "Ultimate Devil's Food Cake with Raspberry Puree" was inspired by Miranda. Like her, our devil's food cake is rich, over-the-top and unapologetically bold. But wait, that's not all! We are serving it with our sweet and tangy Raspberry Puree. Our cake and Miranda are so "fierce" they deserve double photos and double video clips.

Totally Bitchin'

1-2/3 cup all purpose flour
1 cup cocoa powder
1 Tsp. baking powder
1/2 tsp salt
1 cup butter (2 sticks), softened
2-1/4 cups sugar
5 eggs, beaten
1 cup sour cream
2/3 cup milk
1 Tbs. pure vanilla extract

Raspberry Puree:
4 Tbs. lemon juice
2 cups raspberries
8 Tbs. sugar

Frosting (Nestle's recipe):
1 stick butter, softened
3 cups confectioner's sugar
2/3 cup Nestle's cocoa
1 Tsp. pure vanilla extract
5 Tbs. milk

To make the raspberry sauce, mix lemon juice, sugar and raspberries in a small saucepan. Let simmer on low heat about 5 minutes or until sugar has thickened. Set aside to cool. Puree fruit mixture in a blender. Pour into a small bowl, cover and refrigerate. Grease and flour two 8" round cake pans. Set aside.

In a large mixing bowl, combine flour, cocoa, baking powder and salt. Set aside.

Using an electric mixer, cream butter and sugar on high speed for 3 minutes or until creamy and fluffy.

Add 1/3rd of beaten eggs to mixer. Mix on medium speed until combined. Repeat with remaining egg mixture.

Reduce mixer to low speed. Blend in 1/4 of flour mixture, then 1/4 of sour cream. Alternate remaining flour and sour cream. Blend in milk and vanilla until well combined.

Pour mixture into cake pans. Bake for 35 to 40 minutes or until cake tester inserted into center of the cake comes out clean. Remove from oven and let cool 15 minutes before inverting.

To make the frosting:
Using an electric mixture, beat butter, 1 cup confectioner's sugar and 2 Tbs milk on high speed. Alternate remaining confectioner's sugar and milk. Beat in vanilla. Frost cooled cake. Serve with raspberry sauce.

Serves 16.

Print This Post