THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)
This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
Provided by Karen..
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
- While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
- In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
OLD-FASHIONED DEVIL'S FOOD CAKE
If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it's sure to become your favorite chocolate cake recipe!
Provided by Ashley Manila
Categories Dessert
Time 2h40m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
- In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
- Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
- Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
- In a spouted measuring cup, combine the oil and sour cream.
- On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
- Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
- Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
- Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
- Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
- Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
- In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
- Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
- With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
- Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
- Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
- Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
- Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
- Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!
DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING
What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
- Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
- Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
- Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
- Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
- Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
- Copyright 2016 Television Food Network, G.P. All rights reserved
DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING
This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.
THE BEST DEVILS FOOD CAKE
A light and fluffy devil's food cake! Easy recipe!
Provided by divas can cook
Categories cake
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
- In a large bowl, whisk together dry ingredients.
- Stir in coffee, oil, and buttermilk and mix just until combined.
- Add eggs and vanilla and mix until combined.
- Pour batter into prepared baking pans.
- Bake on the middle rack for 30 minutes. (may need more or less time)
- Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
- While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
- Slowly add powdered sugar until the mixture is thick and combined.
- Mix in heavy whipping cream and vanilla extract.
- Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
- Frost cooled cakes using an offset spatula.
- Store cakes in an airtight cake container.
DEVIL'S FOOD CAKE
You just can't beat a delicious chocolate cake, and this Devils Food Cake is guaranteed to disappear as soon as you slice it!
Provided by Erren Hart
Categories cake
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F/180 C.
- In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
- In a large bowl, mix the flour, sugar, brown sugar, salt, baking powder, and baking soda together.
- Add the butter, oil and the vanilla extract, eggs and coffee mixture and beat on medium speed for 2 minutes or until smooth.
- Divide the batter evenly between the two greased 8-inch/20cm round pans and bake for about 25-30 minutes, or until a cake tester comes out clean.
- Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
Nutrition Facts : Calories 612 kcal, Carbohydrate 60 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 95 mg, Sodium 287 mg, Fiber 5 g, Sugar 36 g, ServingSize 1 serving
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
FUDGY DEVIL'S FOOD CAKE WITH CHOCOLATE GANACHE FROSTING
For the ultimate chocolate lover, make this rich, dense chocolate cake with an equally intense, chocolatey frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk together cocoa and hot water until smooth. Whisk in sour cream; let cool, then whisk in chocolate. Into a medium bowl, sift together flour, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each addition; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or muffin tins lined with paper liners); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Using a serrated knife, trim tops of cake layers to level. Transfer a cake layer to a cake turntable or platter to frost. Using an offset spatula, spread 3/4 cup frosting on top. Set remaining cake layer into place.
- Spread remaining frosting over entire cake, swirling to coat. Serve immediately, or cover with a cake dome and refrigerate; let sit at room temperature for 20 minutes before serving.
NANA'S FAVORITE DEVIL'S FOOD CAKE FROM REDDIT
A very popular and easy chocolate cake with a super smooth frosting.
Provided by Anna
Categories Dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F. Grease and flour two 9 inch round pans or one 13x9 inch pan. If halving the recipe, use two 6 inch round pans.
- In a large mixing bowl, whisk together flour, salt, baking soda, baking powder and sugar.
- Whisk together the cocoa powder and the hot coffee and let it cool.
- Add the cocoa mixture to the bowl with the dry ingredients, then stir in the oil, milk, eggs and vanilla.
- Pour the batter into the pans.
- Bake at 350 for 30 to 35 minutes. (or until done). Alternatively, you can bake at 375 for 27 minutes or until done. I prefer the lower and slightly longer time for cakes.
DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING
This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
- Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
- Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
- In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
- Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
- Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
- Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
- For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
- Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
A decadently fudgy chocolate cake with a smooth, deep chocolaty buttercream frosting. Every bite of this Devil's Food Cake is sinfully delicious!
Provided by Stephanie
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour (or spray with baking spray) bottom and sides of three 8-inch round cake pans.
- In a large mixing bowl using an electric hand mixer, beat 3/4 cup butter, sugar and 1/2 teaspoon salt a good 5 minutes on medium speed until very fluffy and light.
- In a separate bowl, whisk or sift together flour, 3/4 cup Dutch-process cocoa powder and baking powder until very well mixed and no lumps remain.
- Beat eggs (on medium speed) one at a time into butter mixture, beating well after each addition. Add one-third of flour mixture to batter, then add 3/4 cup milk, another third of the flour mixture, the remaining 3/4 cup milk and the 2 teaspoons vanilla, and the remaining flour mixture, stirring to combine after each addition and scraping sides and bottom of bowl occasionally with a spatula. Divide batter evenly between prepared pans.
- Bake cakes 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a cooling rack 10 minutes, then remove from cake pans and cool completely on cooling racks.
- Meanwhile, make the frosting: In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat 1 cup butter on high speed 4 full minutes until pale, smooth and very creamy. Whisk or sift together powdered sugar and 3/4 cup cocoa powder until very well mixed. On low speed, gradually beat in sugar-cocoa mixture, then 1/2 cup milk, 2 teaspoons vanilla and pinch of salt. Beat on low speed 1 minute, then increase to medium-high speed and beat for a full 3 to 4 minutes until frosting is smooth, light, fluffy and creamy. Add more milk or powdered sugar to thin or thicken frosting as desired.
- Place one fully cooled cake layer on a cake stand or serving plate. Top with approximately 1 cup of frosting, in dollops; gently spread to cover entire top of cake layer. Top with second cake layer. Repeat process, topping and spreading with another approximately 1 cup frosting. Top with third cake layer. Frost top and sides of cake with remaining frosting. Cover with a cake dome or upside-down plate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 588 calories, Sugar 79.9 g, Sodium 128.2 mg, Fat 22.6 g, SaturatedFat 13.6 g, TransFat 0 g, Carbohydrate 97 g, Fiber 3.4 g, Protein 6 g, Cholesterol 100.5 mg
DEVIL'S FOOD CAKE WITH CREAMY CHOCOLATE FROSTING
Categories Cake Chocolate Dessert Bake Kid-Friendly Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour; discard excess. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended.
- Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool.
- Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second layer. Spread remaining frosting over entire cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
RED DEVIL'S FOOD CAKE WITH VANILLA FROSTING
Steps:
- Gather the ingredients.
- Heat the oven to 350 F/180 C. Grease and flour two 8-inch round cake pans.
- Sift together granulated sugar and cocoa powder.
- In mixing bowl, blend the sugar and cocoa with melted shortening.
- Add beaten eggs; stir to mix well. Blend in hot coffee and food coloring.
- Combine the flour, salt, baking soda, and baking powder; blend well.
- In a cup, combine buttermilk or the buttermilk substitute and 1 teaspoon of vanilla.
- Add the flour mixture to the first mixture, alternating with the buttermilk (or its substitute) and vanilla.
- Spoon the batter into the prepared cake pans and spread evenly. Bake for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean.
- Cool the cakes in the pan on a rack for 10 minutes. Remove the cakes to racks to cool completely.
- While the cake cools, make the frosting. In a mixing bowl with an electric mixer on low speed, combine the confectioners' sugar, butter, and 1 1/2 teaspoons of vanilla. Increase the mixer to medium speed and beat in 1 tablespoon of milk. Add more milk, as needed, to make a creamy, spreadable frosting.
- Spread some frosting on one of the rounds.
- Place the other round on top of the first round and then frost the top and sides of the cake.
Nutrition Facts : Calories 322 kcal, Carbohydrate 53 g, Cholesterol 38 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 312 mg, Sugar 40 g, Fat 11 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
More about "chocolate frosting for devils food cake"
HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
Ratings 13Calories 740 per servingCategory Dessert
- Preheat the oven to 350 degrees. Prepare two round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with cooking spray.
- Combine the cocoa powder and finely chopped chocolate in a large bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted, then add in the vanilla. Let this cool for a few minutes before stirring in the buttermilk.
- In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Add the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- In a separate bowl, sift together the flour, baking soda and salt. Add half of this to the batter and mix on low speed just until combined. Pour in half of the chocolate-buttermilk mixture and mix again, just until combined, then repeat with the flour and the remaining chocolate-buttermilk mixture, scraping down the sides of the bowl between additions, until everything is incorporated.
VIOLET BAKERY CHOCOLATE DEVIL'S FOOD CAKE - 101 COOKBOOKS
From 101cookbooks.com
Estimated Reading Time 5 mins
- Preheat the oven to 320˚F / 160˚C (285˚F / 140˚C convection). Butter and line two 8-inch (20-cm) cake pan with paper, or two 6-inch cake pans (for the four layers you see pictured), or line two 12-cup muffin tins with paper liners. Whatever pan size you choose, don't fill more than 2/3 full with batter.
- Measure the dry ingredients, including the sugar, into a large mixing bowl and whisk with a balloon whisk to distribute the salt, baking soda, and baking powder evenly throughout the other the dry ingredients.
- In another bowl, whisk together the wet ingredients (except for the hot water). Once they are well whisked together, slowly whisk in the hot water.
- Make a well in the center of the dry ingredients and pour half of the wet mixture. Starting in the middle of the bowl, whisk in a clockwise, circular motion. Don't switch direction or you'll end up with lumps. Gradually add the remaining wet ingredients until you have a smooth, liquid batter.
DEVIL'S FOOD SHEET CAKE WITH CHOCOLATE FROSTING - CLOUDY ...
From cloudykitchen.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory Cakes
- Preheat the oven to 350°f / 180°c. Grease and line a 9”x13” (20cmx30cm) baking pan with parchment paper.
- In a medium saucepan over low heat, combine the cream, butter, espresso powder, and salt, and bring to a gentle simmer, stirring often until the butter is melted. Add the chocolate and swirl the pan until the chocolate is submerged in the hot cream mixture. Let the mixture sit for about 3 minutes, then whisk until smooth.
- Add the frosting to the top of the cake and swirl on with an offset spatula. Add sprinkles if using. Place the cake briefly in the fridge to help the frosting set, then cut into pieces.
DEVIL'S FOOD CAKE - RICARDO CUISINE
From ricardocuisine.com
5/5 (132)Total Time 55 minsCategory DessertsCalories 643 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). With the softened butter, generously butter a 2.5 litres (10 cups) Bundt or novelty-shaped pan. Sprinkle with a mixture of equal parts sugar and cocoa powder.
- In a bowl, pour the hot cream over the chocolate. With a whisk, stir until the ganache is smooth. Add the butter and syrup and stir until smooth. Let cool until it thickens slightly. Drizzle over the cooled cake.
DEVIL’S FOOD CAKE WITH CHOCOLATE ESPRESSO FROSTING ...
From rodellekitchen.com
Servings 12Estimated Reading Time 2 minsCategory CakesTotal Time 1 hr 30 mins
- Preheat oven to 350. Spray 3 8-inch round cake pans. For best results, line with parchment cut to size, then spray again over the parchment.
- In the bowl of a stand mixer, beat the butter and sugar on medium speed until fluffy, about 3 to 4 minutes, stopping to scrape down sides and bottom of bowl. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
- In a medium bowl, sift the flour, cocoa, baking soda, and salt. Gradually add the flour mixture to butter/egg mixture alternately with buttermilk, beginning and ending with flour mix. Beat just until combined after each addition.
DEVIL’S FOOD CAKE WITH CHOCOLATE FROSTING AUTHENTIC …
From tasteatlas.com
4.6/5 (5)Servings 8Cuisine AmericanCategory Chocolate Cake
DEVIL’S FOOD CAKE WITH CHOCOLATE-BUTTERMILK FROSTING ...
From bakefromscratch.com
Estimated Reading Time 2 mins
ONE BOWL DEVIL'S FOOD LAYER CAKE WITH MILK CHOCOLATE FROSTING
From cloudykitchen.com
Servings 1Estimated Reading Time 6 mins
- CAKE Adjust oven rack to lower-middle position and preheat the oven to 350˚f / 180˚c. Line three 8 inch cake pans with parchment paper, and spray with baking spray. (If you don't have three pans, the batter can be kept at room temp for 90 mins)
- Combine butter and coffee in a 5 quart pot, and set over low heat. Once the butter is melted , remove from the heat and whisk in the cocoa and chocolate, followed by the brown sugar, vanilla, and salt. Mix in the eggs and yolks. Sift in the flour and baking soda. Whisk thoroughly to combine, then divide the mixture between the 3 pans (it should yield approx 23 ounces in each) Bake until the cakes are firm, about 30 minutes, or until they register 210˚f on a thermometer. A toothpick inserted in the centre will emerge with a few crumbs left on it. Cool until no trace of warmth remains, at least 90 minutes.
- MILK CHOCOLATE FROSTING In a 3 quart stainless steel pot, warm the cream over medium heat. When bubbling hard around the edges, pour over chocolate in the bowl of a stand mixer. Whisk by hand until smooth, stir in the salt, and set aside until no longer steaming. Cover and refrigerate six hours, or until thick and cold (45˚f) about 6 hours. Alternatively you can cool in an ice bath, stirring frequently, for about an hour. Whip with a whisk attachment on medium high until the frosting is thick and silky. (75 to 120 seconds). Use immediately.
- ASSEMBLY Invert each pan onto a wire rack, and peel off the parchment. Trim the tops of the cake using a serrated knife. Place one layer cut side up on a serving plate or turntable. Cover with a cup of the frosting spreading evenly with the back of a spoon or offset spatula. Repeat with the second and third layers, cut side down. Finish the top and sides of the cake with the remaining frosting, and the decorations of your choice (I piped a little leftover on as blobs around the top of the cake, and then added some chocolate balls). The frosted cake will keep under a dome or pot for 24 hours. Once cut, wrap slices individually and store at room temp for up to 4 days.
DEVIL'S FOOD CAKE WITH 7 MINUTE FROSTING | SPICEDBLOG.COM
From spicedblog.com
Ratings 10Category DessertCuisine AmericanTotal Time 1 hr
DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING ...
From aberdeenskitchen.com
Reviews 2Total Time 2 hrsEstimated Reading Time 5 mins
- In a large bowl, cream together butter and sugar with a standing mixer or hand mixer until light and fluffy, about 3 minutes.
- Whisk in eggs, one at a time on a low speed, mixing until fully incorporated each time. Add vanilla extract and whisk until mixed.
- Whisk together cocoa powder and hot coffee. Slowly pour in coffee and whisk in on a low speed.
DEVIL'S FOOD CAKE - BAKING ENVY
From bakingenvy.com
4.8/5 (13)Total Time 1 hr 50 minsCategory Muffins & CakesCalories 805 per serving
- Preheat the oven to 160 C (320 F). Grease and line TWO x 20 cm (8 inch) round cake tins with baking paper.
- In a large mixing bowl, sift together the flour, baking soda, cocoa powder and salt. Stir in sugars.
- In a separate medium mixing bowl, whisk together boiling water and instant coffee powder until coffee granules dissolve. Whisk in canola oil, milk, eggs, vinegar and vanilla essence.
- Make a well in the centre of the dry ingredients. Pour in wet ingredients. Whisk together until well combined. A few lumps is fine.
DEVIL'S FOOD CAKE WITH BUTTERCREAM ICING - GATHER FOR BREAD
From gatherforbread.com
Estimated Reading Time 3 mins
- Preheat oven to 350 degrees. Grease 2 9-inch cake pans with butter and line the bottom with a round of wax paper or parchment.
- In a large bowl on lowest speed combine powdered sugar, butter, half and half and vanilla until ingredients are combined. Turn up to medium-high and beat about 5 minutes until light and fluffy. Stop and scrape down once or twice to scrape down bowl.
DEVIL'S FOOD CAKE WITH SOUR CREAM CHOCOLATE FROSTING - EL ...
From elmundoeats.com
5/5 (7)
- Prepare 3 pans of 6 inch (15 cm) diameter. Butter, line and flour them. Place cake strips around the pans and set aside.
- Chop chocolate into small pieces and add into a bowl together with butter and salt. Mix instant coffee with hot water until coffee is dissolved and add it into the bowl also.
- Optional: I slice off the top of the cakes a bit to discard the crusty part. You don't need to do this if you don't want to.
- This cake is rich and decadent. A small slice is more than enough. I love to serve it the next day as I feel it taste better.
DEVIL'S FOOD CUPCAKES WITH CREAM CHEESE ICING - ZOëBAKES
From zoebakes.com
4.4/5 (16)Category DessertsServings 1Estimated Reading Time 3 mins
- Heat the oven to 350 degrees F and prepare 1 dozen large muffin tins with Paper Baking Cups (or two 9-inch rounds).
- Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
ANGELS & DEVILS | ANGEL FOOD CAKE WITH CHOCOLATE FROSTING
From flourarrangements.org
4.5/5 (2)Estimated Reading Time 6 minsCategory Dessert
- For the cake, place oven rack to the lower-middle position and preheat oven to 325º F. Wipe clean a large tube pan (16 cup capacity) with removable bottom. Do not grease!
- Beat egg whites in the bowl of a standing electric mixer at low speed until the eggs are beginning to froth. Add cream of tartar and salt. Increase speed to medium and beat until whites form soft, billowy, slightly translucent mounds. Keeping the mixer on medium-speed, add remaining 3/4 cup sugar one tablespoon at a time.
- Continue beating on medium speed until the whites form soft glossy peaks that bend over at the points. Resist the temptation to increase mixer speed, and take care not to over-beat; the batter should still flow when the bowl is tilted.
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE - ALTON BROWN
From altonbrown.com
Servings 2Estimated Reading Time 50 secsCategory SweetsTotal Time 15 mins
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add 1/3 of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
OLD FASHIONED DEVIL'S FOOD CAKE WITH BOILED ICING - SIMPLY ...
From simplysogood.com
2.6/5 (5)Category DessertCuisine AmericanCalories 365 per serving
- Grease and flour a 10-inch cake pan with 3-4 inch high sides. Set aside. Sift together flour, soda and salt. Set aside. In a large mixing bowl cream butter, cocoa and sugar for approx. 3 minutes. Add eggs and vanilla and beat until smooth and creamy. Add sour cream and mix until smooth. Add flour mixture and mix just until blended. Slowly add boiling water and beat until smooth. Bake in a preheated 350 degree oven for 40-45minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes. Invert to a cooling rack to cool. Bake cupcakes for 18-20 minutes.
DEVIL'S FOOD CAKE WITH SHAVED CHOCOLATE FROSTING ...
From everydayannie.com
Estimated Reading Time 5 mins
DEVIL'S FOOD CAKE WITH SALTED PEANUT BUTTER FROSTING AND ...
From southernliving.com
Total Time 2 hrs 30 mins
DEVIL’S FOOD CAKE - ANNIKA EATS
From annikaeats.com
Cuisine AmericanEstimated Reading Time 6 minsCategory Dessert, Sweet Tooth, Cake
BAKER’S CHOCOLATE DEVIL’S FOOD CAKE AUTHENTIC RECIPE ...
From tasteatlas.com
4.7/5 (3)Servings 12Cuisine AmericanCategory Chocolate Cake
DEVIL’S FOOD CAKE WITH 7-MINUTE FROSTING - THE TIMELESS BAKER
From thetimelessbaker.com
Cuisine AmericanCategory DessertServings 20Total Time 3 hrs
DEVIL’S FOOD CAKE WITH CHOCOLATE FROSTING – THE FLOUR …
From kathywicker.com
Servings 1Total Time 1 hr 10 minsCategory CakesCalories 467 per serving
BAKING AND FROSTING DEVIL'S FOOD CAKE | ASK NIGELLA.COM ...
From nigella.com
NANA'S CHOCOLATE CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
DEVIL'S FOOD CAKE WITH FUDGY FROSTING — UNWRITTEN RECIPES
From unwrittenrecipes.com
CHOCOLATE DEVIL’S FOOD CAKE WITH CHAMPAGNE BUTTERCREAM ...
From magnolia.com
WHAT IS DEVIL'S FOOD CAKE? | ALLRECIPES
From allrecipes.com
DEVIL'S FOOD CAKE WITH SINFUL CHOCOLATE FROSTING | GHIRARDELLI
From ghirardelli.com
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
From thekitchn.com
A DEVIL'S CHOCOLATE CAKE WITH DARK CHOCOLATE BUTTERCREAM ...
From reddit.com
HOW TO MAKE ZOë FRANçOIS' CHOCOLATE DEVIL'S FOOD CAKE
WHAT IS DEVIL'S FOOD CAKE? (WITH PICTURES)
From delightedcooking.com
ZOë FRANçOIS'S CHOCOLATE DEVIL'S FOOD CAKE | THE DREW ...
From thedrewbarrymoreshow.com
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