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
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.
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.
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.
DEVIL'S FOOD CAKE SOAKED IN RUM
A Rich rum Chocolate cake! Check out my drunken cherries recipe and use the left over Rum for the soaking. And use the Cherries as a garnish. Check out my Recipe #51345!
Provided by Rita1652
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, soda, salt and sugar into food processor.
- Pulse with metal blade; set aside.
- Cream shortening in mixer until soft.
- Add sifted dry ingredients and 3/4 cups milk.
- Mix till well blended.
- Add vanilla, eggs, and melted chocolate, and remaining milk.
- Beat 1 minute longer.
- Pour into well greased and floured 2 9-inch layer pans.
- Bake in 350 degreeee oven for 30 minutes.
- Set on wire rack for 5 minutes then invert; poke holes with fork all over one side of cake and pour rum on both layers.
- Let rest for 30 minutes or overnight.
- Then frost with my Recipe #51345.
Nutrition Facts : Calories 385.7, Fat 16.1, SaturatedFat 6.2, Cholesterol 43.3, Sodium 342.7, Carbohydrate 52.9, Fiber 2.1, Sugar 31.4, Protein 5.8
DEVIL'S FOOD CAKE
There's a certain amount of discussion about when to use natural vs Dutch-process cocoa powder, which I explain in my chocolate book, if you're interested in the details, but I've made this cake with both kinds of cocoa powder and no one's refused a slice cake made with either. I make the frosting with water, since I think the cake is plenty rich as it is. But if you want a creamier frosting, using cream in place of the water.
Provided by David
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
- Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
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THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
From theflavorbender.com
5/5 (4)Total Time 2 hrs 30 minsCategory Cakes, Cupcakes, DessertsCalories 1179 per serving
- 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.
DEVIL'S FOOD CAKE WITH HAZELNUT CRUNCH RECIPE - BON APPéTIT
From bonappetit.com
4.3/5 (85)Servings 12-16
- Preheat oven to 350°. Coat the bottom and sides of cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; spray paper.
- Sift cake flour, cocoa powder, baking soda, salt, and baking powder into a medium bowl; set aside. Dissolve espresso powder in hot coffee in a medium bowl and whisk in buttermilk; set aside.
- Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions and scraping down sides of bowl as needed. Beat in egg yolk and vanilla. Beat on high speed until doubled in volume and very light and fluffy, about 3 minutes. Scrape bottom of bowl well, making sure to incorporate all butter into eggs. Beat for 1 minute longer.
- With mixer on low speed, beat in flour mixture in 3 additions, alternating with coffee mixture in 2 additions, beginning and ending with dry ingredients. With mixer running, drizzle in chocolate and mix until just blended. Divide batter evenly among cake pans; smooth tops.
THE BEST DEVIL'S FOOD CAKE RECIPE [GLUTEN ... - THE MOM 100
From themom100.com
5/5 (1)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.
THE ULTIMATE DEVIL'S FOOD CAKE RECIPE - ERREN'S KITCHEN
From errenskitchen.com
4.4/5 (34)Total Time 50 minsCategory CakeCalories 612 per serving
- 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.
RECIPE: INA GARTEN’S DEVIL’S FOOD CAKE - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Preheat the oven to 350°F. Grease two 9×2-inch round cake pans, line them with parchment paper, then grease and flour the pans. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, one at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
- Whisk the cocoa powder and hot coffee together in a small bowl. With the mixer on low, add it into the batter.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add half the flour mixture to the batter, then all the sour cream, then the remaining flour mixture, mixing each addition until combined. With a rubber spatula, fold the batter until it is well mixed.
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Ratings 15Calories 405 per servingCategory Cake, Dessert
- Preheat oven to 350F (175C) and line the bottom of two 8” baking pans (see note for different size pans) with cut-out parchment paper lines and spray the sides with baking spray (or you may thoroughly grease and flour the pans). Set aside.
- Place on stovetop over medium-low heat and stir frequently until butter is melted. Increase heat to medium and bring to a boil, stirring constantly. Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients.
DEVIL'S FOOD CAKE RECIPE - BRADLEY OGDEN - FOOD AND WINE
From foodandwine.com
Servings 14-16
- In a large heatproof bowl set over a large saucepan of simmering water, combine the bittersweet chocolate, heavy cream, butter and sugar. Whisk occasionally until the sugar dissolves and the frosting is smooth. Transfer the frosting to a large bowl, cover and let stand at room temperature until firmed up, about 5 hours or refrigerate for up to 2 days. Let return to room temperature before frosting the cake.
- Preheat the oven to 350°. Butter four 9-inch cake pans and line the bottoms with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder and salt. In another bowl, whisk together the buttermilk and eggs. Beat the buttermilk mixture into the dry ingredients until combined. Beat in the sour cream. Add the butter and grated beets and mix until fully incorporated.
- Pour the batter into the prepared pans and bake for about 35 minutes, or until a tester inserted in the center of each cake comes out clean. Transfer the cakes to racks and let cool completely in their pans.
- Invert the cake layers onto a work surface and peel off the paper. Set one layer on a large plate and spread 1/4 inch of chocolate frosting on top. Stack and frost the remaining cake layers. Spread the remaining frosting all around the sides of the cake. Cut the cake into wedges and serve.
DEVIL'S FOOD CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Category Food, Desserts, 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.
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From countrysidecravings.com
5/5 (4)Total Time 3 hrsCategory DessertCalories 724 per serving
- Preheat oven to 350°F. Line two 9" cake pans with parchment paper, grease the sides, and set aside.
- In a stand mixer fitted with a paddle attachment beat the butter until pale in color. Add remaining ingredients and mix on low until combined then beat on high until light and fluffy (about 3 minutes). If the frosting seems too thin add a little confectioners' sugar. If it is too thick add a little more cream.
- Place 1 cake layer on a serving platter or cake stand. Spread an even layer over the top. Place second cake layer on top and frost the top and sides with remaining frosting. If desired make pretty swirls in the the frosting.
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- Preheat oven to 350 degrees (F). Spray a 9x13 pan with non-stick spray and line with parchment paper or foil for easy removal once cooled.
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- Pour the cream over the chocolate and allow it to sit for a few minutes untouched. Whisk together well until you get a creamy mixture, cover and set aside for a couple hours.
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- In a saucepan, add the water, instant coffee and milk, bring to a simmer and turn off the heat. Set aside to cool slightly.
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