DELIGHTFUL DEVIL'S FOOD CAKE
There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.
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
SPICED DEVIL'S FOOD CAKE
This is a recipe from a cookbook called 250 Classic Recipe. Makes a 1-9inch layered cake. Note: If you decide to make cupcakes, when cool and ready to serve, scoop out centers and fill with pecan toffee ice cream or another kind.
Provided by MNgirl
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour, spices, baking soda and salt together 3 times.
- Cream shortening with sugar and vanilla until fluffy. Add beaten eggs and chocolate and beat thoroughly.
- Add sifted dry ingredients and buttermilk alternately in small amounts, beating well after each addition.
- Add boiling water and blend. Pour into greased pans and bake at 350 degrees for 30-35 minutes.
Nutrition Facts : Calories 417.2, Fat 18.9, SaturatedFat 6.6, Cholesterol 31.1, Sodium 150.6, Carbohydrate 58, Fiber 1.1, Sugar 36.4, Protein 4.9
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
More about "spiced devils food cake recipes"
OLD-FASHIONED DEVIL’S FOOD CAKE - BAKER BY NATURE
From bakerbynature.com
4.8/5 (22)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!
DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
From seriouseats.com
BEST DEVIL'S FOOD CAKE RECIPE: EASY, MOIST & FLUFFY
From divascancook.com
TRADITIONAL DEVIL'S FOOD CAKE - BROWN EYED BAKER
From browneyedbaker.com
THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
From theflavorbender.com
A DEVILISH CAKE YOU CAN SINK YOUR TEETH INTO (PUBLISHED 2021)
From nytimes.com
HOW TO MAKE NANA'S DEVIL'S FOOD CAKE (FROM REDDIT) - TASTE OF …
From tasteofhome.com
DEVIL'S FOOD CAKE - PREPPY KITCHEN
From preppykitchen.com
DEVIL'S FOOD CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
NIGELLA'S DEVIL’S FOOD CAKE RECIPE - BBC FOOD
From bbc.co.uk
DEVIL'S FOOD CAKE WITH 7 MINUTE FROSTING | SPICEDBLOG.COM
From spicedblog.com
DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST DEVIL'S FOOD CAKE RECIPE - HOW TO MAKE DEVIL'S FOOD CAKE
From delish.com
FALL SPICED DEVIL'S FOOD BABY CAKE - PILLSBURY BAKING
From pillsburybaking.com
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
From thekitchn.com
BEST CLASSIC DEVIL'S FOOD CAKE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SPICED DEVIL'S FOOD CAKE RECIPE: HOW TO MAKE IT - TASTE …
RECIPE: SPICED DEVIL'S FOOD CAKE | STUFF.CO.NZ
From stuff.co.nz
You'll also love