Devils Food Cake With Kahlua Frosting Recipes

THE ULTIMATE DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
• In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
• Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
• Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
• Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

DEVIL'S FOOD CAKE

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 WITH CHOCOLATE FUDGE FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING

Steps:

• Pan preparation:
• Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
• Make cake:
• Position rack in center of oven. Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
• In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
• With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
• Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
• Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
• Make icing:
• In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
• Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
• Cooks' Note
• Quantities for the icing remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2¼ cups plus 1 tablespoon. Decrease baking soda to 1⅛ teaspoons. Increase salt to ½ teaspoon. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 30-32 minutes.
• If baking at 5,000 feet:
• Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 1 tablespoon. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoons. Increase buttermilk to 1¾ cups. All other quantities remain as above. Place rack in lower third of oven; bake at 350°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
• If baking at 10,000 feet:
• Increase flour to 2½ cups minus 1 tablespoon. Decrease baking soda to ¾ teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoon. Add one additional egg. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Rack in lower third of oven; bake at 350°F: layers for 30-33 minutes, tube cake for 40-43 minutes.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

DEVIL'S FOOD CAKE I

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!

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

KAHLUA CHOCOLATE FROSTING

Steps:

• With mixer, cream butter with milk, Kahlua, vanilla, chocolate, and salt.
• Beat in confectioners' sugar a little at a time.
• Blend in egg (doing this last gives the frosting a nice sheen).
• Spread on cooled cake and refrigerate.

GHIRARDELLI DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350°F.
• Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
• In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
• Add 1 cup of the buttermilk and 1 cup of butter.
• Beat on medium speed for 2 minutes.
• Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
• Divide the batter between the prepared cake pans.
• Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
• Cool on a wire rack for 10 to 15 minutes.
• Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
• FROSTING:.
• Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
• Dissolve the instant coffee granules in the boiling water.
• Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine.
• In a large mixing bowl, beat the 2/3 cup butter until fluffy.
• Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
• Add the melted chocolate and mix until well combined.
• Frost your cake.
• Induce chocolate nirvana!

HOMEMADE DEVIL'S FOOD CAKE

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.