Chocolate Devils Recipes

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CHOCOLATE DEVIL'S FOOD CUPCAKES



Chocolate Devil's Food Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 36 medium-sized cupcakes

Number Of Ingredients 23

3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
Ganache, recipe follows
Violet Buttercream, recipe follows
8 ounces chocolate
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
4 ounces egg whites
6 ounces sugar
8 ounces butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon violet essence
Violet food coloring

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
  • Let cool completely before decorating. Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling. Be careful not to pipe too much or you will break the cupcake. Serve.
  • Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
  • Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached. Use to fill cupcakes as directed above.

DEVIL'S FLOAT



Devil's Float image

This is a quick dessert that any chocolate lover will flip over. It is also low in sugar and low in fat. Any variety of nut can be substituted for the pecans. Great with ice cream.

Provided by debbie.wacker

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
½ cup chopped pecans
½ cup white sugar
½ cup brown sugar
2 tablespoons cocoa powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour, 3/4 cup white sugar, 2 tablespoons cocoa powder, baking powder, and salt together in a bowl. Stir milk, butter, and vanilla extract into flour mixture until batter is just combined; fold in pecans. Pour batter into an 8x8-inch baking dish.
  • Mix 1/2 cup white sugar, brown sugar, and 2 tablespoons cocoa powder together in a bowl; sprinkle over batter. Pour hot water over batter and sugar layer.
  • Bake in the preheated oven until top cake layer is floating on bottom pudding layer, about 40 minutes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 60.2 g, Cholesterol 8.9 mg, Fat 8.6 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 2.7 g, Sodium 226.9 mg, Sugar 45.7 g

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

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

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

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

THE ONLY CHOCOLATE CAKE RECIPE YOU'LL EVER NEED! (DEVIL'S FOOD)



The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food) image

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

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla
1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

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.

TRIPLE CHOCOLATE DEVILS FOOD BUNDT CAKE



Triple Chocolate Devils Food Bundt Cake image

Make and share this Triple Chocolate Devils Food Bundt Cake recipe from Food.com.

Provided by Essie Jane

Categories     Dessert

Time 1h10m

Yield 1 Bundt Pan, 12 serving(s)

Number Of Ingredients 9

1 (1 lb) box devil's food cake mix
water
oil
egg
1 (4 ounce) chocolate pudding mix
1 cup mini chocolate chip, Divided
2 tablespoons mini chocolate chips, Divided
1/4 cup butter
1/3 cup white sugar

Steps:

  • Preheat oven to 350*F.
  • Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
  • Stir 1c. of the chocolate chips into the batter.
  • In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
  • Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
  • Pour cake batter into bundt pan.
  • Sprinkle the other half of the sugar and butter mix on top of the cake.
  • Bake at 350*F for 1 hour.
  • Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
  • Enjoy!

Nutrition Facts : Calories 331.6, Fat 14.8, SaturatedFat 6.7, Cholesterol 10.3, Sodium 374.5, Carbohydrate 51.8, Fiber 2.3, Sugar 32.9, Protein 3.2

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