DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING
You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with any icing or just a light sifting of cocoa or confectioners' sugar (like snow on mountaintops!).
Provided by Susan G. Purdy
Categories Dessert Bake Cake Coffee Chocolate Egg Kid-Friendly Fall Winter Birthday Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 2-layer 8-inch cake; serves 8; or one 9-inch tube cake; serves 8 to 10
Number Of Ingredients 19
Steps:
- Pan preparation:
- Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
- Make cake:
- Position rack in center of oven. Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
- In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
- With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
- Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
- Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
- Make icing:
- In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
- Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
- Cooks' Note
- Quantities for the icing remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 2¼ cups plus 1 tablespoon. Decrease baking soda to 1⅛ teaspoons. Increase salt to ½ teaspoon. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 30-32 minutes.
- If baking at 5,000 feet:
- Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 1 tablespoon. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
- If baking at 7,000 feet:
- Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoons. Increase buttermilk to 1¾ cups. All other quantities remain as above. Place rack in lower third of oven; bake at 350°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
- If baking at 10,000 feet:
- Increase flour to 2½ cups minus 1 tablespoon. Decrease baking soda to ¾ teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoon. Add one additional egg. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Rack in lower third of oven; bake at 350°F: layers for 30-33 minutes, tube cake for 40-43 minutes.
OLD-FASHIONED DEVIL'S FOOD CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth.
- Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward.
RED DEVIL'S FOOD CUPCAKES WITH MOCHA COCOA FROSTING
Look for the reddish blush and taste a more mellow flavor when you use Dutch-process cocoa instead of plain cocoa. There will be no difference in texture. I got this recipe from a newspaper.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- For cake, preheat oven to 350 degrees F.
- Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
- Place cocoa in a small bowl.
- Add water, slowly stirring, until well blended and smooth.
- Set aside until lukewarm.
- In a small bowl, mix flour, baking soda and salt.
- In medium bowl, cream butter and sugar with an electric mixer until fluffy.
- Beat in eggs, one at a time.
- Add the cooled chocolate mixture all at once, add vanilla and stir well.
- Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
- Do not overmix.
- Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
- Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
- When cooled, frost with mocha frosting (recipe below).
- Makes about 18 2 1/2 inch cupcakes.
- For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
- Using an electric mixer, cream the butter until smooth.
- Add the vanilla and salt.
- Add the sugar all at once and mix until almost blended.
- Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
- Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
- Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
Nutrition Facts : Calories 273.4, Fat 9.6, SaturatedFat 5.6, Cholesterol 43.2, Sodium 189.2, Carbohydrate 44.4, Fiber 1.3, Sugar 30.8, Protein 3.1
DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM
Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides. With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress. And you can make it in stages. The frostings can be made up to a week ahead and stored in the refrigerator. Bring them to room temperature and briefly beat with an electric mixer before assembling the cake. The cake layers themselves can be baked a day ahead. Store them, well-wrapped, at room temperature.
Provided by Melissa Clark
Categories project, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
- In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
- Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
- Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
- Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
- Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
- Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.
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
DEVIL'S FOOD CAKE WITH FLUFFY FROSTING
The devil is in the details -- it's also in this sinfully chocolatey cake with fluffy frosting that is sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
- Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
- Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
- In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
- Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.
Nutrition Facts : Calories 560 g, Fat 25 g, Fiber 3 g, Protein 8 g, SaturatedFat 15 g
GHIRARDELLI DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM FROSTING
I found this on Ghirardelli's website. It is my families most favorite chocolate cake of all time. When I make this for my husband I can have anything I want!! This sends him into chocolate euphoria. Eat at your own risk! ;)
Provided by Molidol
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Preheat oven to 350°F.
- Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
- In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
- Add 1 cup of the buttermilk and 1 cup of butter.
- Beat on medium speed for 2 minutes.
- Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
- Divide the batter between the prepared cake pans.
- Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
- Cool on a wire rack for 10 to 15 minutes.
- Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
- FROSTING:.
- Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
- Dissolve the instant coffee granules in the boiling water.
- Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine.
- In a large mixing bowl, beat the 2/3 cup butter until fluffy.
- Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
- Add the melted chocolate and mix until well combined.
- Frost your cake.
- Induce chocolate nirvana!
Nutrition Facts : Calories 1072.5, Fat 65.8, SaturatedFat 40.3, Cholesterol 280.9, Sodium 697, Carbohydrate 115.1, Fiber 4.3, Sugar 76.2, Protein 14
REAL RED DEVIL'S FOOD CAKE
This cake is PERFECT for birthdays. It makes quite a presentation for adults or kids. White 7 minute frosting is the real kicker, but I have used just a regular white buttercream and it still looks great.
Provided by pies and cakes and
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Cream margarine and sugar till fluffy. Add eggs one at a time. In a separate bowl, mix cocoa, coffee, and food coloring till a smooth paste is formed. Blend into the creamed mixture. Mix flour, salt and soda, and add to mixture alternately with sour milk or buttermilk. Add vanilla. Pour into two greased and floured cake pans, and bake at 350° for 30 minutes or till tops spring back when lightly touched.
- Cool completely before frosting.
- Note: Take care which of your utensils you use to mix coloring mixture. Plastic or wood will pick up the red color and stain permanently. I always use metal and glass.
THE ULTIMATE DEVIL'S FOOD CAKE
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
- In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
- Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
- Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
- Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.
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