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
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 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
DEVIL'S FOOD CAKE BY RUTH REICHL
Make and share this Devil's Food Cake by Ruth Reichl recipe from Food.com.
Provided by BurtonFanatic
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Heat milk in small pan until bubbles begin to appear around edges. Remove from heat.
- Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.
- Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.
- Mix dry ingredients together and gently blend into butter mixture.
- Do not overheat.
- Turn into 2 well-greased and floured 9-inch layer cake pans, and bake 25 to 30 minutes, until cake shrinks slightly from sides of pans and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out onto rack.
- Wait until completely cool before frosting.
- Seven-minute Frosting.
- Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.
Nutrition Facts : Calories 405.1, Fat 17.6, SaturatedFat 10.5, Cholesterol 83.9, Sodium 361.2, Carbohydrate 57.1, Fiber 1.1, Sugar 38.8, Protein 5.7
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
DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE
The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.
Provided by Yotam Ottolenghi
Categories cakes
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
- In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
- Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
- Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
- Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
- Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
- Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
- Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
- When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)
More about "devils food cake by ruth reichl recipes"
DEVIL'S FOOD CAKE - RICARDO CUISINE
From ricardocuisine.com
5/5 (132)Total Time 55 minsCategory DessertsCalories 643 per serving
THE BEST EVER DEVIL’S FOOD CHOCOLATE CAKE RECIPE
From quiltsbyjen.ca
DEVIL'S FOOD CAKE - DEVIL'S FOOD KITCHEN
From devilsfoodkitchen.com
RUTH REICHL'S DELICIOUS! + GINGERBREAD RECIPE - THE …
From hungry-bookworm.com
OLD-FASHIONED DEVIL'S FOOD CAKE - BAKER BY NATURE
From bakerbynature.com
13 SINFUL DEVIL'S FOOD CAKE RECIPES THAT ARE WORTH …
From delish.com
RUTH REICHL'S FAVORITE RECIPES FROM GOURMET | EPICURIOUS
From epicurious.com
BEST DEVIL'S FOOD CAKE RECIPE: EASY, MOIST & FLUFFY
From divascancook.com
DEVIL'S FOOD CHOCOLATE CAKE - CREOLE CONTESSA
From creolecontessa.com
MOTHER’S DAY DEVIL’S FOOD CAKE FROM TENDER AT THE BONE
From citygirlnetwork.com
CLASSIC DEVILS FOOD CAKE - VINTAGE RECIPE - ANDIANNE
From andianne.com
RUTH REICHL CHOCOLATE CAKE RECIPE RECIPES
From tutdemy.com
BEST DEVIL'S FOOD CHOCOLATE CUPCAKES - STYLE SWEET
From stylesweet.com
RECIPE: DEVIL'S FOOD CAKE BY PRUE LEITH - FOOD & DRINK
From countryandtownhouse.com
THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
WHAT IS DEVIL'S FOOD CAKE? | ALLRECIPES
From allrecipes.com
DEVIL’S FOOD CAKE – VINTAGE.RECIPES
From vintage.recipes
NIGELLA'S DEVIL’S FOOD CAKE RECIPE - BBC FOOD
From bbc.co.uk
DEVILS FOOD CAKE BY RUTH REICHL RECIPE - WEBETUTORIAL
From webetutorial.com
THE 10 DISHES THAT MADE MY CAREER: RUTH REICHL - FIRST WE FEAST
From firstwefeast.com
DEVILS FOOD CAKE RECIPE, EXTRA MOIST HOMEMADE CHOCOLATE CAKE RECIPE
From busycreatingmemories.com
DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
From seriouseats.com
DEVIL'S FOOD CAKE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
DEVIL'S FOOD CAKE RECIPE (RICH AND MOIST) | KITCHN
From thekitchn.com
DEVILS FOOD CAKE (VRP 090) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
DEVIL'S FOOD CAKE - BETTER HOMES & GARDENS
From bhg.com
DEVIL’S FOOD CAKE BY NIGELLA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
BEST CLASSIC DEVIL'S FOOD CAKE RECIPES - FOOD NETWORK …
From foodnetwork.ca
RECIPES FROM DEVIL’S - JOSI S. KILPACK
From josiskilpack.com
DEVIL'S FOOD CAKE - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
DEVIL'S FOOD CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE NANA'S DEVIL'S FOOD CAKE (FROM REDDIT)
From tasteofhome.com
RUTH REICHL'S GIANT CHOCOLATE CAKE (AT NORMAL SIZE) - THE GARDEN …
From thegardenofeating.org
DEVIL'S FOOD CAKE - TODAY.COM
From today.com
RECIPE: INA GARTEN’S DEVIL’S FOOD CAKE - KITCHN
From thekitchn.com
DEVIL'S FOOD CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NICKY’S VANILLA CAKE - HERON EARTH
From heronearth.com
DEVIL'S FOOD CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
ZOë FRANçOIS'S CHOCOLATE DEVIL'S FOOD CAKE - THE DREW …
From thedrewbarrymoreshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#celebrity #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #eggs-dairy #oven #kid-friendly #cakes #chocolate #grains #eggs #dietary #cake-fillings-and-frostings #pasta-rice-and-grains #novelty #taste-mood #sweet #equipment #number-of-servings
You'll also love