Eva Longoria's Recipe for Aunt Elsa's Devil's Food Cake

Ingredients

• For the Cake:
• 3 ounces unsweetened chocolate, chopped
• 2 ½ cups cake flour, plus more for pans
• 2 teaspoons baking soda
• ½ teaspoon table salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 ½ cups lightly packed browned sugar
• 3 large eggs
• 2 teaspoons vanilla
• ½ cup buttermilk
• 1 cup boiling water
• For the Frosting:
• 4 ounces unsweetened chocolate, chopped
• 4 cups (1 pound) confectioners’ sugar, sifted
• ½ cup hot water
• 1 large egg
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon vanilla 

Preparation

In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.

Preheat the oven to 350 F. Grease and flour three 8-inch cake pans.

In a large bowl, sift the flour with baking soda and salt; set aside.

In the work bowl of an electric stand mixer fitted with a paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.

Reduce the speed to low and beat in the chocolate. Add the flour mixture in 3 parts alternately with buttermilk in 2 parts, starting and ending with the flour. Beat in the water until smooth.

Pour into the prepared pans. Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto wire racks. Peel off the paper. Flip them over to completely cool right-side up on the wire racks. If not assembling right away, cover layers in plastic wrap and store at room temperature for 1 day.

Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.

In the work bowl of an electric stand mixer fitted with the paddle attachment, or in large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water. Beat on medium speed until smooth. Add the egg, butter and vanilla. Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon.

When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake, using a crumb coat, (see note) if you have time.

Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.

Note: If you have time after all the layers are filled, applying a “crumb coat” to the sides and top of the cake ensures that no crumbs get mixed into the frosting and mar the cakes appearance. To apply a crumb coat, place a small amount of frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the fridge and frost the sides and top. 

Eva Longoria's Hot Artichoke Dip

Ingredients

• For the Hot Artichoke Dip:
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• ½ teaspoon garlic powder
• Toast Triangles (recipe follows) or assorted crackers, for serving 
• For the Toast Triangles:
• 4 tablespoons (1/2 stick) unsalted butter, softened, or as needed
• 12 slices day-old white bread
• Garlic or onion powder
• Sweet paprika
• Kosher salt

Eva Longoria's Enchiladas Rojas

 Ingredients

• 10 medium tomatoes, quartered
• 10 dried ancho chiles
• 8 garlic cloves
• 1 cup chicken broth from cooked chicken, or store bought
• 1 ¼ cups vegetable oil or as needed
• Kosher salt to taste
• About 48 corn tortillas
• 1 4-pound whole chicken, poached and shredded
• 1 yellow onion, finely chopped (optional)
• 3 cups grated or crumbled queso fresco or shredded Mexican cheese
• Mexican rice, for serving
• Refried Beans, for serving 

Preparation

For the sauce: place the tomatoes and chiles in a large saucepan and cover with cold water. Bring to a boil and cook gently until the chiles are tender, about 10 minutes. Drain and remove the stems from the chiles. Working in batches if necessary, place the tomatoes, chiles, garlic and chicken broth in the work bowl of a food processor. Process until well puréed. 

In a large skillet, heat ¼ cup of the oil over medium heat until shimmery and hot but not smoking. Add the sauce and bring to a simmer. Simmer for 10 minutes. Remove the sauce from the heat. Set aside until cool. 

For the enchiladas: Line baking sheet or platter with paper towels. In a small skillet, heat 1 cup of oil until shimmery and hot but not smoking. Lightly fry the tortillas one at a time just until softened, 5 to 10 seconds per side. Transfer to the paper towel-lined pan to drain.

Preheat the oven to 350 F. Lightly coat one of two baking dishes with cooking spray. 

Working with one tortilla at a time, dip a tortilla in the red sauce, lightly soaking both sides completely. Place the tortilla in baking dish and arrange about 1 tablespoon of chicken in a line just above the center of the tortilla. Sprinkle over a bit of onion, if desired. Tightly roll up the tortilla and place it at one end of the baking dish. Repeat with all of the tortillas until all the enchiladas are snug in the dish. Use a second baking dish if necessary. 

 

When all of the enchiladas are rolled and snug in a baking dish, pour over any remaining sauce. Sprinkle the cheese over the top and cover the pan(s) with foil. Place the baking dishes in the oven until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes. Remove from the oven. Serve directly from the dish, using a spatula to scoop out the enchiladas. Serve with Mexican rice and refried beans.