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!
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
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 2h25m
Yield 1 (13 by 9-inch) cake, 15 to 20 servings
Number Of Ingredients 17
Steps:
- Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
- Whisk the boiling water and cocoa powder together in a small bowl and set aside.
- Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
- Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
- 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.
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
MOIST DEVIL'S FOOD CAKE
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch round layer cake
Number Of Ingredients 11
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.
DEVIL'S FOOD CAKE
Edd Kimber shares his expert tips for creating a deep, dark chocolate cake. Which glorious frosting will you choose - classic fudge or Swiss meringue?
Provided by Edd Kimber
Categories Afternoon tea, Dessert
Time 45m
Yield Serves 10-12
Number Of Ingredients 24
Steps:
- Heat the oven to 180C/fan 160C/gas 4 and lightly butter two deep 20cm cake tins and line the bases with baking paper.
- Put the butter and chocolate into a small heatproof bowl over a pan of simmering water and heat until melted. Alternatively, put the bowl in the microwave and melt, heating on bursts of no more than 30 seconds to prevent the chocolate burning. Take the bowl from the heat and set aside.
- In a large bowl, sift in the flours, baking powder, bicarb, salt and brown sugar - the sifting will help to break up any lumps in the sugar. Put the cocoa powder in a jug and pour over the hot coffee, whisking to prevent lumps. Pour the coffee mixture, buttermilk, eggs and chocolate mixture into the flour bowl, and whisk to form a smooth batter. Divide the batter evenly between the tins and bake for 25-30 minutes or until the cakes spring back to a light touch or a skewer inserted in the middles comes out clean. Allow to cool in the tins for 10 minutes before inverting onto a wire rack to cool completely.
- To make the classic fudge frosting, put the butter into a large bowl and use electric beaters to beat on medium speed for 5 minutes or until very creamy. Add in the icing sugar and mix until fully combined. In a jug, mix together the cocoa powder with 5 tbsp of just-boiled water, stirring until smooth. Mix in the soured cream and then pour into the butter mixture. It may look a little curdled but don't worry, it will come together when mixed. Scrape in the melted chocolate and beat for a few minutes until smooth and silky. Set aside to thicken slightly and then use it to frost the cake.
- To make the Swiss meringue buttercream, put the sugars and egg whites into a large heatproof bowl, set over a pan of simmering water and whisk gently until the sugars have dissolved and the mixture is hot to the touch - to tell if it is finished, rub a little of the mixture between your fingers, and if there are any grains of sugar, keep heating until the mixture is smooth. Remove the bowl from the heat and use electric beaters to whisk for 7-10 minutes or until stiff peaks form and the mixture has cooled to room temperature. While this is whisking, put the cocoa powder in a small bowl and pour over 5 tbsp of just-boiled water, mixing together to form a thick paste. When the meringue is cooled, slowly add in the butter, a couple pieces at a time, whisking to combine. When the butter is combined the mixture should have formed a buttercream-like texture. Mix in the cocoa paste, vanilla and chocolate, and whisk until fully combined.
- To assemble the cake, put one of the sponges onto a serving platter and top with a layer of frosting or buttercream. Put the second sponge on top and spread the remaining frosting or buttercream over the top and sides of the cake. Kept covered, the cake will keep for three to four days.
Nutrition Facts : Calories 698 calories, Fat 44.8 grams fat, SaturatedFat 27.2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 42.7 grams sugar, Fiber 5.6 grams fiber, Protein 8.9 grams protein, Sodium 0.9 milligram of sodium
HOMEMADE DEVIL'S FOOD CAKE
This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.
Nutrition Facts : Calories 375 calories, Fat 15g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
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
This classic American cake is moist and dark but with a sweet frosting; crisp on top and like marshmallow underneath.
Provided by fetchgirl
Time 1h25m
Yield Serves 8
Number Of Ingredients 0
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.
DEVILS FOOD CAKE
Make and share this Devils Food Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h15m
Yield 1 large cake
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2872.6, Fat 136.3, SaturatedFat 26.6, Cholesterol 457.2, Sodium 5484.5, Carbohydrate 377.9, Fiber 21, Sugar 152.6, Protein 55.1
DEVIL'S FOOD CAKE
Steps:
- Set a rack in the middle of the oven and heat to 325ºF. Spray a 9-by-13-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan like a sling, and spray the parchment with nonstick spray. Set aside.
- Whisk the boiling water and cocoa powder together in a medium bowl and set aside.
- Combine the sugar, flours, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Whisk the oil, sour cream, eggs, and egg yolks in a large pourable vessel, like a large measuring cup. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. The mixture will be thick.
- With the mixer on low speed, slowly add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds.
- Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205ºF, 30 to 35 minutes.
- Cool in the pan on a wire rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
- 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.
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
NIGELLA'S DEVIL'S FOOD CAKE
Forget the name, Nigella's devil's food cake is heavenly. The crumb is tender, the filling and frosting luscious.
Provided by Nigella Lawson
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 14
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.
More about "devils food cake"
THE BEST DEVIL’S FOOD CAKE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
4/5 (6)Total Time 40 minsCategory DessertCalories 321 per serving
- Boil the water in a sauce pan. Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted. You might need to put it back in the burner for a minute. It's easy to burn, so watch closely. Remove from heat and set aside.
- Add liquid ingredients (eggs, oil, buttermilk) into a separate bowl. I add them in a liquid measuring cup.
DEVILS FOOD CAKE RECIPE, EXTRA MOIST HOMEMADE CHOCOLATE ...
From busycreatingmemories.com
5/5 (14)Category DessertServings 1Total Time 40 mins
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 - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (33)Total Time 1 hr
- Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan., In a large mixing bowl, beat together the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes., In a separate bowl, whisk together the flour, cocoa, and baking powder.
- If lumps remain, sift the mixture., Add the eggs to the butter mixture one at a time, beating well after each addition., Mix together the milk or water and the vanilla., Add one-third of the flour mixture to the batter, then add half the milk, another third of the flour, the remaining milk, and the remaining flour, stirring to combine after each addition.
- Divide the batter evenly between the prepared pans., Bake the cake(s) for 30 to 35 minutes (a bit longer for the 9" x 13" cake), until a cake tester or toothpick inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan., Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the 9" x 13" cake in the pan, for easiest serving).
DEVIL'S FOOD CAKE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (126)Category DessertCuisine GlobalTotal Time 1 hr 25 mins
13 SINFUL DEVIL'S FOOD CAKE RECIPES THAT ARE WORTH THE GUILT
From delish.com
Estimated Reading Time 3 mins
TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
From browneyedbaker.com
4.2/5 (19)Total Time 1 hr 30 minsCategory DessertCalories 428 per serving
- Preheat oven to 350 degrees F. Grease two 9x2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
- Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
THE BEST DEVIL'S FOOD CAKE RECIPE [GLUTEN-FREE OPTION ...
From themom100.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 35 mins
- Preheat the oven to 350°F. Butter two 8-inch round baking pans, then place a round of parchment, cut to fit neatly inside, on the bottom of each pan, and butter the parchment. Add a couple of tablespoons of flour to one of the pans and tilt the pan so that the inside gets completely lightly coated with flour. Turn the remaining flour into the second pan and repeat. Turn the pans over and gently tap out all excess flour.
- In a large bowl, place the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time. Beat in the vanilla. Scape down the sides and add the coffee mixture. Beat until incorporated.
DEVIL'S FOOD CAKE - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (13)Calories 707 per servingTotal Time 2 hrs 40 mins
- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, the 1/2 cup cocoa powder, the baking powder, baking soda, cinnamon, and salt; set aside.
- Preheat oven to 350°F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Alternately add flour mixture and the water to shortening mixture, beating on low speed after each addition just until combined. Spoon batter into the prepared pan(s), spreading evenly.
- Bake for 30 to 40 minutes for 9-inch pans or 13x9-inch pan or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks. Or place 13x9-inch cake in pan on a wire rack; cool completely.
- For glaze, in a small heavy saucepan cook and stir chocolate pieces, whipping cream, 1 tablespoon butter, and corn syrup over medium-low heat until chocolate begins to melt. Cook for 2 minutes more. Cool to room temperature.
DEVIL'S FOOD CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
4.4/5 (47)Category DessertCuisine AmericanCalories 337 per serving
- Preheat oven to 350 degrees F. Grease two 9x2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
- Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the oil and vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
- In a small bowl, whisk together the cocoa powder and hot coffee until smooth. With the mixer on low, add the chocolate mixture to the batter.
DEVIL'S FOOD CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Category CakesTotal Time 1 hr 10 mins
- Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with cooking spray; dust with flour. Beat butter with a hand mixer on medium-high speed until smooth and creamy, about 1 minute. Add sugar, beating until fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition.
- Stir together flour, cocoa, baking soda, and salt in a bowl; add to butter mixture alternately with hot water and milk, beginning and ending with flour mixture, beating on medium speed after each addition. Stir in vanilla.
- Pour batter evenly into prepared cake pans. Bake in preheated oven until a wooden pick inserted in centers comes out clean, 22 to 25 minutes. Cool in pans 10 minutes. Remove layers from pans, and let cool completely on a wire rack, about 30 minutes.
DEVIL'S FOOD CAKE - IMMACULATE BITES
From africanbites.com
Reviews 4Total Time 1 hr 30 minsCategory DessertCalories 774 per serving
- Preheat the oven to 325 degrees F. Line the bottoms of two 9-inch round cake pans with parchment paper, spray with baking spray, and dust with cocoa powder; set aside.
- In a large mixing bowl, sift together dry ingredients. In another bowl, add melted butter, coffee, and buttermilk and mix at medium speed for 2 minutes until combined. Add eggs and vanilla and beat for 2 more minutes.
- Pour into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15 minutes and then cool completely on racks.
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 VS. CHOCOLATE CAKE: HOW THEY DIFFER ...
From eatthis.com
Estimated Reading Time 4 mins
DEVIL'S FOOD CAKE WITH SALTED PEANUT BUTTER FROSTING AND ...
From southernliving.com
Total Time 2 hrs 30 mins
DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 3 hrsCategory Dessert, Cakes, Layer CakesCalories 952 per serving
CHERRY DEVIL'S FOOD CAKE - THATBAKEBLOG
From thatbakeblog.com
Cuisine AmericanCategory DessertServings 6Total Time 2 hrs
PERFECT DARK CHOCOLATE DEVIL'S FOOD CAKE - OF BATTER AND DOUGH
From ofbatteranddough.com
Reviews 54Estimated Reading Time 7 mins
I TRIED THE REDDIT-FAMOUS NANA'S DEVIL'S FOOD CAKE | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
THE DEVIL’S FOOD CAKE: A FRIGHTENING AMOUNT OF FLAVOR ...
From spectatorworld.com
HALO TOP RELEASES LIMITED-EDITION DEVIL’S FOOD CAKE FLAVOR ...
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10 BEST DEVILS FOOD CAKE WITH CHERRY PIE FILLING RECIPES ...
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DEVIL'S FOOD CAKE - WIKIPEDIA
From en.wikipedia.org
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
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WHAT IS DEVIL'S FOOD CAKE? | ALLRECIPES
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WHAT IS DEVIL'S FOOD CAKE? (WITH PICTURES) - DELIGHTED COOKING
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HERSHEY'S DEVIL'S FOOD CAKE RECIPE - CAKENATION.NET
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DEVIL'S FOOD CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
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NATIONAL DEVIL’S FOOD CAKE DAY 2022- THINGS EVERYONE ...
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