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
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 DEVILS FOOD CAKE
Mama use to make this cake all the time! It's my go to chocolate cake IF I do not have to take it out of the pan.....it's just to moist to even consider that! This is not a light cake, it's easy, usually have all the ingredients in the house (with a buttermilk substitution) and RICH. Wonderful with homemade ice-cream.
Provided by Big Sis
Categories Dessert
Time 1h15m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Mix Sugar, Flour, Coco together.
- Mix Eggs, Oil and Water together. Add to Dry Ingredients.
- Mix soda, buttermilk and vanilla together and add to mixture.
- Pour into a a 9X13 pan. I always grease and flour, but not really sure if this step is even necessary, you would never want to take this cake out of the pan. I can't imagine it ever sticking.
- 350 oven for 60 minutes.
- * I never have buttermilk in the house, so I use Recipe #124413. I also use Kittencal's #89207.
Nutrition Facts : Calories 299.9, Fat 14.8, SaturatedFat 2.1, Cholesterol 23.9, Sodium 222.6, Carbohydrate 39.2, Fiber 0.9, Sugar 25.8, Protein 3.4
MOIST DEVIL'S FOOD CAKE
Make and share this Moist Devil's Food Cake recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
- Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
- Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
- Sift together flours, baking soda, and salt onto large bowl and set aside.
- Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
- Add brown sugar and beat on high until light and fluffy, about 3 minutes.
- Stop mixer and scrape down bowl.
- Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
- Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
- Stop mixer and scrape down bowl.
- With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
- Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
- Do not overbeat.
- Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
- Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
- If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
- Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
- Cool on wire rack 15 to 20 minutes.
- Run knife around pan perimeter to loosen.
- Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
- Cool completely before frosting.
DEVIL'S FOOD CAKE
Provided by Dan Langan
Categories dessert
Time 3h5m
Yield Three 8-inch cake layers, or 48 ounces of batter
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment.
- Combine the chocolate, cocoa and instant coffee. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth.
- Add the sugar, flour, baking soda, baking powder and salt into mixer bowl and mix on low with the paddle attachment to combine.
- Add the buttermilk to the chocolate mixture to cool it slightly more.
- Whisk together the oil, eggs and vanilla.
- Add the chocolate and wet ingredients to the dry. Turn the mixer on low and combine until the dry is moistened. Raise the mixer speed to medium and beat for 2 minutes, scraping halfway through.
- Scrape into pans and bake until a toothpick comes out with a few moist crumbs, 25 to 30 minutes. Allow the cakes to cool in the pans for 15 minutes, and then turn onto a rack to cool. Wrap tightly in plastic wrap.
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- Preheat oven to 350°F / 180°C. Line the bottom of three 8 inch cake pans with parchment paper, and butter and dust the sides with cocoa powder. Set aside until needed.
- Place the hot coffee, cocoa powder and chocolate in a small saucepan. Heat this mixture while stirring to melt the chocolate and cocoa powder in the coffee. Once you have a smooth mixture and all the chocolate is melted, remove the saucepan from the heat. It does not need to come to a boil.
- Place the softened butter and white sugar in the mixing bowl of your stand mixer. With the paddle attachment, cream the butter and sugar together until you have a light, fluffy, creamy butter-sugar mix. This can take a few minutes on medium high speed, depending on how cold the butter was at the beginning. Remember to scrape down the sides of the bowl to ensure all the butter is mixing well.
- While the cake is baking. make chocolate Swiss meringue buttercream according to the recipe here, with the ingredient amounts listed above. This will be more than enough to generously fill and frost the cake and to decorate.
OLD-FASHIONED DEVIL'S FOOD CAKE - BAKER BY …
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4.8/5 (21)Category DessertCuisine AmericanTotal Time 2 hrs 40 mins
- 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.
- 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.
- 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!
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