Devils Food Cake With Kahlua Frosting

DEVIL'S FOOD CAKE

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.

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING

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.
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MOIST DEVIL'S FOOD CAKE

Steps:

• Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
• In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
• Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
• Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING

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.

DEVIL'S FOOD CAKE I

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!

THE BEST DEVILS FOOD CAKE

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.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

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.

DEVILS FOOD CAKE

Steps:

• Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.
• Stir in the sugar.
• Lightly beat the eggs, milk and vanilla.
• Add to the mixing bowl, then add the oil and coffee.
• Beat until a smooth batter is formed.
• Pour batter into a greased and lined 23cm square tin.
• The batter will be thin.
• Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.
• Leave in tin 5 minutes before turning on to a cooling rack.
• When cold dust with icing sugar or ice with your favourite frosting.

KAHLUA CHOCOLATE FROSTING

Steps:

• With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
• Beat in confectioners' sugar a little at a time.
• Blend in egg (doing this last gives the frosting a nice sheen).
• Spread on cooled cake and refrigerate.

DEVIL'S FOOD CAKE WITH FLUFFY FROSTING

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.

DEVIL'S FOOD CAKE

Steps:

• Pre-heat the oven to 180'C/Gas mark 4. Grease and base line 2 x 8inch (20cm) sandwich tins with greased greaseproof paper.
• Whisk the cocoa into the water until smooth. Set aside. Place the margarine in a bowl and gradually whisk in the sugar until the mixture is pale and fluffy. Lightly whisk the eggs, then gradually whisk into the creamed mixture until evenly blended.
• Sift the flour with baking powder and bicarbonate of soda and fold into the creamed mixture alternatively with the cocoa and water.
• Divide the mixture between the tins and level the surface. Bake in the pre-heated oven for about 30-35 minutes or until well risen and firm to the touch. Allow to cool in the tins for a few minutes, then turn out and leave to cool completely on a wire rack.
• For the American frosting, place the sugar in a large, heavy-based pan with the water and heat gently until the sugar has dissolved. Bring to the boil and boil to 115'C (240'F) as registered on a sugar thermometer.
• Meanwhile, whisk the egg whites in a large deep bowl until stiff. Allow the bubbles to settle, then slowly pour the hot syrup onto the egg whites, whisking constantly. When all the sugar syrup has been added, continue whisking until the mixture stands in peaks and just starts to become matt around the edges.
• Sandwich the cakes together with a little of the frosting. Spread the remainder over the top and the sides, using a palette knife. Pull the frosting up into peaks all over. Work quickly as the icing sets rapidly. Leave to set in a cool place, but not in the fridge.

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.

NIGELLA'S DEVIL'S FOOD CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides.
• Put the cocoa and the dark muscovado sugar into a large bowl and pour in the boiling water. Whisk to mix, then set aside.
• Cream the butter and caster sugar together in a separate bowl, beating well until pale and fluffy; I find this easiest with a freestanding mixer, but by hand wouldn't kill you.
• Stir the flour, baking powder and bicarbonate of soda together in another bowl and set aside for a moment.
• Dribble the vanilla extract into the creamed butter and sugar - mixing all the while - then crack in one egg, quickly followed by a scoop of the flour mixture, then the second egg. Keep mixing after each addition.
• Incorporate the rest of the flour mixture little by little, then finally mix and fold in the cocoa mixture, scraping the bowl well with a spatula.
• Divide this fabulously chocolatey batter between the two prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the tins out and leave them on a wire rack for 5-10 minutes, then turn the cakes out and set aside to cool.
• As soon as the cakes are in the oven, get started on your frosting. Put the water, muscovado sugar and butter into a pan over a low heat until melted.
• When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt. Once melted, whisk until smooth and glossy.
• Set the frosting aside for about one hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting.
• Set one of the cooled cakes, with its top side facing downwards, onto a cake stand or plate, and spread with about one-third of the frosting. Top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't.

CHOCOLATE KAHLUA CAKE WITH FUDGE FROSTING

Steps:

• 1. Blend all ingredients together with an electric mixer for 3 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 to 55 mins. Cool the cake in the pan. Remove the cake to a cake plate and prepare the frosting.
• 2. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for one minute without stirring. Place the pan in a bowl of ice and water. Beat the frosting until it is smooth and spreadable. Ice the cake and enjoy.

CHOCOLATE KAHLUA CAKE AND CHOCOLATE FUDGE FROSTING

Steps:

• 1. Blend dry ingredients together and then add the wet ingredients. Mix with mixer for 3 mins.
• 2. Pour into a greased and floured bunt pan. Bake at 350 degrees for 45 to 55 minutes. Cool in the pan. Release from the pan after cooled and dust with confectioners sugar or homemade chocolate icing.
• 3. Frosting - Mix all ingredients except the vanilla in a 2 1/2 quart pan. Heat to a rolling boil, stirring occasionally. Boil for 1 minute without stirring. Place the pan of frosting into a bowl of ice and water. Beat the frosting until it is smooth and is spreading consistency. Sir in the vanilla. Spread on the cooked cake.

EASY DEVIL'S FOOD CAKE

Steps:

• For food cake:
• Preheat oven to 350°F. Grease and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Sift in flour, cocoa and baking soda. Stir to combine. Divide batter between prepared pans. Bake until toothpick inserted into centers comes out clean, about 25 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap cakes separately in plastic wrap and store at room temperature.)
• Place 1 cake layer on plate. Spread with 1/2 cup frosting. Top with second cake layer. Spread top and sides of cake with remaining frosting. (Can be prepared up to 8 hours ahead. Cover with cake dome and let stand at room temperature.)
• For Frosting:
• Melt unsalted butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa powder and vanilla. Whisk in 1 cup sugar and 1/3 cup sour cream. Whisk in remaining 1 cup sugar. Gradually whisk in enough of remaining sour cream to form spreadable frosting.