DEVIL'S FOOD CAKE
Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made this one Friday, I expected my children, resident food critics much in the mould of The Grim Eater, to find it too dark, too rich, not sweet enough: you get the gist; instead, I came down on Saturday morning to find nothing but an empty, chocolate-smeared cake stand and a trail of crumbs. You may prefer to do the things the other way around from me, and get the frosting underway before you make the cakes. Either way, read the recipe through properly before you start cooking (I shouldn't have to remind) to get the shape of things in your head. Not least because the frosting is softer and stickier than you may be used to. While you're making it, don't panic. The mixture will seem very runny for ages once the chocolate has melted and you will think you have a liquid gleaming glaze, beautiful but unfit for purpose; leave it for about an hour, as stipulated, and it will be perfect and spreadable. It never quite dries to the touch, but this is, in part, what makes the cake so darkly luscious. Goo here is good.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
- Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
- Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
- While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
- Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
- Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 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.
- But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 1/2 sticks butter in a pan over low heat to melt.
- 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 before whisking till smooth and glossy.
- Let it stand for about 1 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 down, on a cake stand or plate, and spread about a third of the frosting, then top 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.
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
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.
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!
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
BANANA DEVILS FOOD CAKE
Easy as it gets....start with a devils food cake mix with bananas added for a unique taste. Goes together in a jif!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease a 10" tube pan.
- Combine cake mix, pudding mix and flour in large mixing bowl.
- Add water, eggs, oil and blend, then beat for 2 minutes at medium speed.
- Stir in bananas.
- Bake for 60 to 70 minutes or until tests done.
- Cool for 1 hour in pan.
Nutrition Facts : Calories 372, Fat 17.9, SaturatedFat 3.2, Cholesterol 70.5, Sodium 502.5, Carbohydrate 51, Fiber 2.4, Sugar 25.3, Protein 5.8
DEVIL'S-FOOD CAKE
Provided by Molly O'Neill
Categories dessert
Time 1h
Yield Eight to 10 servings
Number Of Ingredients 18
Steps:
- To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
- Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
- Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
- To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 255 milligrams, Sugar 34 grams, TransFat 1 gram
DEVIL'S FOOD CAKE
Steps:
- Preheat the oven to 350˚F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
- Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
- Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
- Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
- Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.
- Bake for 40 to 45 minutes, rotating the pans once halfway through.
- When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
- Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)
1942 DEVIL'S FOOD CAKE
Make and share this 1942 Devil's Food Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter two 9-inch round cake pans; line bottoms with parchment paper or waxed paper.
- Position a rack in the middle of the oven; preheat to 350°.
- Melt chocolate in a large heatproof bowl set over hot, but not simmering water; let cool.
- In a bowl, stir the flour, baking soda, and salt together; mix well.
- Add the butter to the chocolate, then pour in the boiling water; stir well to mix.
- Whisk in the sugar and sour cream.
- Stir in the flour mixture; whisk in the eggs.
- Pour the batter into the prepared pans; smooth the tops.
- Bake for about 25-30 minutes or until test done-toothpick comes out clean.
- Cool in pans on racks for 5 minutes; then unmold onto racks to finish cooling.
- **Recommend to frost with fluffy white frosting or whipped ganache.
Nutrition Facts : Calories 258.8, Fat 11.7, SaturatedFat 7, Cholesterol 53.2, Sodium 193.5, Carbohydrate 38, Fiber 1.6, Sugar 25.2, Protein 3.6
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DEVIL'S FOOD CAKE - RICARDO CUISINE
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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.
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