{"id":418,"date":"2011-05-18T22:31:26","date_gmt":"2011-05-19T02:31:26","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=418"},"modified":"2011-06-26T11:53:22","modified_gmt":"2011-06-26T15:53:22","slug":"gateau-au-chocolat-devils-food","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=418","title":{"rendered":"G\u00e2teau au chocolat (Devil&#8217;s Food)"},"content":{"rendered":"<p><strong>Source: <\/strong><a href=\"http:\/\/www.kingarthurflour.com\/recipes\/devils-food-cake-recipe\">King Arthur Flour Baker&#8217;s Companion Cookbook<\/a><\/p>\n<p><strong>Note: <\/strong>Tr\u00e8s bon avec le <a href=\"http:\/\/recettes.carlrobitaille.org\/2011\/05\/18\/glacage-fudge\/\">gla\u00e7age fudge \u00e9pais<\/a>.<\/p>\n<p>Yield: Two 9-inch or three 8-inch rounds, or a 13 x 9-inch sheet cake.<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>3\/4 cup (1 1\/2 sticks, 6 ounces) soft unsalted butter<\/li>\n<li>1 3\/4 cups (12 1\/4 ounces)\u00a0 <del>Baker&#8217;s Special sugar<\/del> or granulated sugar<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>2 cups (8 1\/2 ounces) King Arthur Unbleached All-Purpose Flour<\/li>\n<li>3\/4 cup (2 ounces) Dutch-process cocoa<br \/>\n<del><\/del><\/li>\n<li><del> 2 <\/del> 1 1\/2 teaspoons baking <del>powder<\/del> soda<\/li>\n<li>4 large eggs<\/li>\n<li>2 teaspoons vanilla<\/li>\n<li>1 1\/2 cups (12 ounces) milk or water<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li> Preheat the oven to 350\u00b0F.<\/li>\n<li> Grease  and flour two 9-inch round cake pans, three 8-inch round pans, or a 13 x  9-inch sheet cake pan.<\/li>\n<li>In a large mixing bowl, cream together  the butter, sugar and salt till fluffy and light, beating for at least 5  minutes.<\/li>\n<li>In a separate bowl, whisk together the flour, cocoa and baking  <del> powder<\/del> (soda). If lumps remain, sift the mixture.<\/li>\n<li>Add the eggs to the  butter mixture one at a time, beating well after each addition.<\/li>\n<li> Mix  together the milk or water and the vanilla.<\/li>\n<li> Add one-third of the flour  mixture to the creamed mixture, then add half the milk, another third of  the flour, the remaining milk, and the remaining flour. Scrape the  sides and bottom of the bowl occasionally throughout this process.<\/li>\n<li> Divide the batter evenly between the prepared pans.<\/li>\n<li> Bake the  cake(s) in a preheated 350\u00b0F oven for 30 to 35 minutes (a bit longer for  the sheet cake), until a cake tester inserted into the center comes out  clean, and the cake begins to pull away from the sides of the pan.<\/li>\n<li>Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then  remove them from their pans (leave the sheet cake in the pan, for  easiest serving). Cool completely before frosting.\u00a0<em><\/em><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: King Arthur Flour Baker&#8217;s Companion Cookbook Note: Tr\u00e8s bon avec le gla\u00e7age fudge \u00e9pais. Yield: Two 9-inch or three 8-inch rounds, or a 13 x 9-inch sheet cake. Ingr\u00e9dients 3\/4 cup (1 1\/2 sticks, 6 ounces) soft unsalted butter &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=418\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,22],"tags":[],"class_list":["post-418","post","type-post","status-publish","format-standard","hentry","category-desserts","category-gateaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=418"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/418\/revisions"}],"predecessor-version":[{"id":423,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/418\/revisions\/423"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}