Double Chocolate Devils Food Cake Recipes

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OLD-FASHIONED DEVIL'S FOOD CAKE



Old-Fashioned Devil's Food Cake image

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

2 and 1/4 cups all-purpose flour (270 grams)
1 cup cocoa powder, unsweetened non-alkalized (85 grams)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
8 Tablespoons unsalted butter, at room temperature (113 grams)
2 cups granulated sugar (400 grams)
1/2 cup light brown sugar, firmly packed (106 grams)
3 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/3 cup vegetable oil (64 grams)
1 cup sour cream (245 grams), at room temperature
1 cup hot freshly brewed coffee (245 grams)
16 ounces high-quality semi-sweet chocolate, finely chopped (I prefer between 60% and 62%)
1 and 1/2 cups heavy cream
3 and 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
16 Tablespoons unsalted butter, at room temperature
1/8 teaspoon fine sea salt

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



Devil's Food Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 13

15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

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

DELIGHTFUL DEVIL'S FOOD CAKE



Delightful Devil's Food Cake image

There's more than chocolate in this luscious layer cake. The creamy ricotta cheese frosting is flavored with orange juice, mini chocolate chips and bits of candied cherries. -Betty Knorr, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract
FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips
FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners' sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined. , Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely., For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half., In a bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 533 calories, Fat 26g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 492mg sodium, Carbohydrate 69g carbohydrate (49g sugars, Fiber 2g fiber), Protein 9g protein.

THE ULTIMATE DEVIL'S FOOD CAKE



The Ultimate Devil's Food Cake image

Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

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.

ABSOLUTELY DIVINE DEVIL'S FOOD CAKE



Absolutely Divine Devil's Food Cake image

This is one of my favorite chocolate cake recipes. It's got just the right chocolatiness flavor and crumb. The frosting is absolutely "GREAT"!

Provided by ForeverMama

Categories     Dessert

Time 2h25m

Yield 10-12 serving(s)

Number Of Ingredients 13

3 ounces unsweetened chocolate, chopped
1 (8 1/4 ounce) can beets, julienned
1/4 lb unsalted butter, at room temperature (1 stick)
2 1/2 cups firmly packed golden brown sugar
3 large eggs, at room temperature
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups whipping cream
1 lb semisweet chocolate, chopped
2 teaspoons vanilla

Steps:

  • Cake:.
  • Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
  • Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
  • Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
  • Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
  • NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
  • Frosting:.
  • Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
  • To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
  • NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.

Nutrition Facts : Calories 785.8, Fat 56.8, SaturatedFat 34.8, Cholesterol 145.9, Sodium 463.4, Carbohydrate 75.3, Fiber 10.1, Sugar 38.5, Protein 13.3

DEVIL'S FOOD CAKE II



Devil's Food Cake II image

A dark chocolate cake made with shortening and cake flour.

Provided by LeAnne

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 9

3 (1 ounce) squares unsweetened chocolate, chopped
2 ½ cups sifted cake flour
1 ¾ cups white sugar
1 ¾ teaspoons baking soda
1 teaspoon salt
⅔ cup shortening
1 ⅓ cups milk
1 teaspoon vanilla extract
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Sift together the flour, sugar, baking soda and salt. Set aside.
  • In a large bowl, beat shortening until smooth. Add flour mixture, 1 cup of the milk and vanilla. Mix on low speed until flour is dampened, then beat on medium speed for 2 minutes. Add eggs, remaining 1/3 cup milk and melted chocolate. Beat on medium speed for 1 minute. Pour batter into prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 55.9 g, Cholesterol 33.2 mg, Fat 16.7 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 402.4 mg, Sugar 30.7 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.

DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

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

DOUBLE-CHOCOLATE DEVIL'S FOOD PANCAKES



Double-Chocolate Devil's Food Pancakes image

Admittedly, this isn't something you'd serve often, but if you or a loved one is a chocoholic, this would be a make a decadent breakfast. Perfect for a "valentines day" breakfast in bed! Found this in an issue of "Redbook" lying around at work.

Provided by yooper

Categories     Breakfast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup freshly brewed coffee
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup melted butter
2 large eggs
1 teaspoon vanilla extract
1 cup mini chocolate chip

Steps:

  • In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  • In another bowl, whisk together coffee, cocoa powder, milk, melted butter, eggs and vanilla until combined; add to dry ingredients; blend.
  • Stir in the chocolate chips.
  • Heat a lightly oiled skillet over medium-high heat.
  • Pour 1/4 cup batter per pancake onto hot skillet.
  • Cook 2 or 3 minutes.
  • Turn and cook other side for 2 minutes.
  • Repeat with remaining pancakes.
  • To serve, top pancakes with confectioners' sugar and whipped cream.
  • Drizzle with chocolate syrup.

Nutrition Facts : Calories 457.9, Fat 20.8, SaturatedFat 12.3, Cholesterol 79.1, Sodium 479.3, Carbohydrate 66.8, Fiber 3.9, Sugar 37, Protein 7.4

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING



Devil's Food Cake with Milk Chocolate Frosting image

This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 15

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
  • In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
  • Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
  • Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

More about "double chocolate devils food cake recipes"

THE BEST DEVIL'S FOOD CAKE RECIPE - SUGAR SPUN RUN
the-best-devils-food-cake-recipe-sugar-spun-run image
2021-05-09 Remove from heat and allow to cool for 15 minutes while you prepare the dry ingredients. In a separate large bowl whisk together flour, …
From sugarspunrun.com
Ratings 18
Calories 405 per serving
Category 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.


THE ULTIMATE DEVIL'S FOOD CAKE RECIPE - ERREN'S KITCHEN
the-ultimate-devils-food-cake-recipe-errens-kitchen image
2014-01-17 Add the melted butter, oil, and vanilla extract, eggs, and coffee. Beat until smooth. Divide the batter evenly between the two greased 8-inch …
From errenskitchen.com
4.5/5 (39)
Total Time 50 mins
Category Cake
Calories 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.


CHOCOLATE DEVIL’S FOOD CAKE - THE KITCHY KITCHEN
chocolate-devils-food-cake-the-kitchy-kitchen image
DIRECTIONS. Preheat oven to 350 F. Grease two 9 inch round cake pans. In a double boiler or in a small pot over low heat, melt the chocolate. Set aside to …
From thekitchykitchen.com
Estimated Reading Time 2 mins


THE BEST DEVIL’S FOOD CAKE RECIPE - SUGAR AND CHARM
2018-09-17 Move from heat, add in cocoa powder whisking with a hand whisk constantly until the cocoa is melted. You might need to put it back in the burner for a minute. It’s easy to burn, so watch closely. Remove from heat and set aside. Sift together the dry ingredients (flour, salt, baking soda, sugar) in a mixing bowl.
From sugarandcharm.com


DEVIL'S FOOD CAKE - RECIPE - FINECOOKING
Devil’s food cake is a great go-to recipe for birthday cakes and cupcakes, and the flavor appeals to adults and kids alike. Pair it with vanilla buttercream for a classic chocolate/vanilla combination, or layer in a salted caramel filling or blackberry cabernet buttercream for a more sophisticated flavor profile. This recipe scales well to produce multi-tiered cakes: to make a 6 …
From finecooking.com


DEVIL’S FOOD CAKE RECIPE
2008-05-21 Preparation. 1 Have all the ingredients at room temperature.; 2 Position a rack in the lower third of an oven and preheat to 325°F. Grease the bottom and sides of a decorative heart cake pan (available at "Williams Sonoma" stores) and dust with cocoa powder. 3 In a small saucepan over high heat, bring the water to a boil. Pour into a small heatproof bowl and whisk …
From foodchannel.com


DEVIL S FOOD CAKE RECIPE | DELICIOUS. MAGAZINE
Heat the oven to 170C/150C fan /gas 3 1/2. Put the cocoa powder,100g of the muscovado sugar and espresso powder in a large measuring jug. Pour over the boiling water and whisk with a balloon whisk until smooth. Over a low heat melt the butter and remaining sugar in a medium pan.
From deliciousmagazine.co.uk


DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
2018-02-08 For the Cake: Combine butter and coffee or tea in a 5-quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
From seriouseats.com


DOUBLE CHOCOLATE CHERRY DUMP CAKE - THE CARDS WE DREW
2. Mix all of the ingredients together with a spoon, add a 1/2 cup of chocolate chips in once it’s all mixed together. This makes it EXTRA chocolatey! 3. Grease a 9×13 pan and preheat your oven to 350 degrees, then pour your batter into the pan. 4. Bake your cake for roughly 35-40 minutes and get your ingredients ready for the topping, but ...
From thecardswedrew.com


MOIST DEVILS FOOD CAKE RECIPE FROM SCRATCH - DIVAS CAN COOK
2013-06-11 Instructions. Preheat oven to 325 F. In a large bowl whisk together dry ingredients. Add coffee, oil, and buttermilk and mix until combined. Add eggs and vanilla and mix for another 2 minutes. Pour batter into two greased and floured 9-inch round baking pans. Bake for 30 minutes.
From divascancook.com


DEATH BY CHOCOLATE-DEVILS FOOD CAKE
Combine coffee and milk. Alternating, add flour and coffee to batter, starting and ending with flour, mixing just until each addition is combined in to batter. Make sure to scrape down sides of bowl occasionally. Divide batter evenly between the 2 prepared pans. Bake in a preheated 350 degree oven for 30-35 minutes.
From chocolatechocolateandmore.com


THE BEST DEVIL'S FOOD CAKE RECIPE - THE FLAVOR BENDER
2020-05-21 When the batter is ready, divide it into cake pans. Prep your 8 inch cake pans by lightly buttering the sides of the pans, and a little on the bottom as well. Line the bottom with parchment paper, using the butter to keep it in place. Next, dust the sides with cocoa powder.
From theflavorbender.com


13 SINFUL DEVIL'S FOOD CAKE RECIPES THAT ARE WORTH THE GUILT
2015-05-19 1 of 13. Seven Sins Chocolate Cake. The only way you can sin when eating this heavenly chocolate devil's food cake is if you don't slice yourself a piece. Get the recipe from Sprinkle Bakes ...
From delish.com


DEVILS FOOD CAKE RECIPE, EXTRA MOIST HOMEMADE CHOCOLATE CAKE …
2019-04-15 3/4 cup boiling water with 2 tsp baking soda mixed in. Directions: Beat shortening, sugar and eggs until light and fluffy. Add salt, milk, flour and cocoa and mix well. Combine boiling water and baking soda. add one teaspoon at a time …
From busycreatingmemories.com


DEVILS FOOD CAKE - OLD FASHIONED RECIPES
Stir in vanilla. Add flour and buttermilk alternately, beginning with flour and ending with flour. If using electric mixer, set on medium speed. Mix in hot or boiling water. This makes a thin batter. Pour immediately into three greased and floured 8" or 9" baking pans. Bake about 30 minutes in a preheated 350F oven.
From old-fashion-recipe.com


DEVIL'S FOOD CAKE WITH VANILLA FROSTING RECIPE - THE SPRUCE EATS
2021-07-25 While the cake cools, make the frosting. In a mixing bowl with an electric mixer on low speed, combine the confectioners' sugar, butter, and 1 1/2 teaspoons of vanilla. Increase the mixer to medium speed and beat in 1 tablespoon of milk. Add more milk, as needed, to make a creamy, spreadable frosting. The Spruce / Julia Hartbeck.
From thespruceeats.com


DEVIL'S FOOD CAKE RECIPE | SOUTHERN LIVING
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.
From southernliving.com


CHOCOLATE DEVIL’S FOOD CAKE - KITCHEN TRICKS
2021-09-28 Directions. 1. Grease two 8-inch cake pans and preheat the oven to 350°F. 2. In a mixing bowl, combine the buttermilk, oil, eggs, sugar and vanilla. Mix well. 3. Using a sifter, incorporate the flour, cocoa powder and baking soda. 4.
From kitchentricks.com


CHOCOLATE DEVIL’S FOOD CAKE RECIPE RECIPE | BETTER HOMES AND …
2022-02-22 Put cocoa and dark brown sugar in a medium bowl. Add water and whisk until smooth. Set aside. Put butter and caster sugar in a large bowl and beat with electric beaters until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift flour, baking powder and bicarb over mixture, then pour in the cocoa mixture.
From bhg.com.au


TRIPLE-LAYER DEVIL'S FOOD CAKE RECIPE | BON APPéTIT
2008-11-03 Step 3. Sift flour, baking powder, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar in 4 …
From bonappetit.com


HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH EATS
2021-11-12 How to Make This Recipe. Start by combining the chopped bittersweet chocolate and cocoa powder in a bowl with the hot (almost boiling) water. Let them sit, stirring occasionally, until the chocolate has melted. Meanwhile, beat the butter, sugars, and oil together in a large mixing bowl until creamy and light.
From houseofnasheats.com


DEVIL'S FOOD CAKE | VERY BEST BAKING
Pour batter into prepared pans. Step 3. Bake for 25 to 30 minutes or until wooden pick inserted in centers come out clean. Cool in pans for 15 minutes; invert onto wire racks to cool completely. Step 4. Bring cream, butter and remaining 3 tablespoons sugar to a simmer in medium, heavy-duty saucepan, stirring until butter melts.
From verybestbaking.com


DEVIL'S FOOD CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease and flour two 9" round cake pans, three 8" round pans, or a 9" x 13" pan. In a large mixing bowl, beat together the butter, sugar, and salt until fluffy and light, beating for at least 5 minutes.
From kingarthurbaking.com


THIS DOUBLE CHOCOLATE DEVIL’S FOOD CAKE WITH STRAWBERRIES
2020-06-28 Makes one (9-inch) four-layer cake, plenty for 8 to 10 servings. 1 recipe Ancho-Spiked Devil’s Food Cake, each layer split to make a total of four (recipe follows) 1/2 recipe Milk Chocolate Meringue Buttercream (recipe follows) 1 1/2 to 2 pints fresh strawberries, hulled and sliced 1/4 inch thick; 1 cup toasted sliced almonds; To assemble the ...
From chowhound.com


DEVIL’S FOOD LAYER CAKE | WILLIAMS SONOMA
2021-03-30 To make the cake, preheat an oven to 350°F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess. In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.
From williams-sonoma.com


DEVIL'S FOOD CAKE RECIPE (WITH CHOCOLATE BUTTERCREAM FROSTING)
2019-10-23 Instructions. Heat oven to 350°F. Grease and flour (or spray with baking spray) bottom and sides of three 8-inch round cake pans. First, make the cake: In a large mixing bowl using an electric hand mixer, beat 3/4 cup butter, sugar and 1/2 teaspoon salt a good 5 minutes on medium speed until very fluffy and light.
From girlversusdough.com


DEVIL'S FOOD CAKE RECIPE - DAVID LEBOVITZ
2007-08-07 To make the cake layers. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated.
From davidlebovitz.com


THE DEVIL’S FAVORITE DEVIL’S FOOD CAKE RECIPE| BAKEPEDIA
2014-04-29 To make cake, preheat oven to 350°F. Spray a 13x9x2-inch baking pan with cooking spray; dust with flour. In a bowl, sift together sugar and next 4 ingredients (through salt); add milk, oil, espresso, and eggs. Using an electric mixer, mix on low speed 1 minute, then on medium speed 2 minutes. In a small saucepan, bring ¾ cup water to a boil.
From bakepedia.com


THE BEST EVER DEVIL'S FOOD CHOCOLATE CAKE RECIPE - QUILTS BY JEN
2013-07-06 1 – Devil’s Food Cake Mix – I use Duncan Hines. 1 – package chocolate instant pudding mix. 1 cup sour cream. ½ cup vegetable oil. ½ cup warm water. 4 eggs. 1 ½ cups chocolate chips. Preparation. Mix the first 2 ingredients, then add the rest and mix well. Stir in the chocolate chips. Put mixture into a bunt pan – makes for easy ...
From quiltsbyjen.ca


CHOCOLATE DEVILS RECIPES
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.
From recipes.servegame.org


DEVIL'S FOOD CAKE - RICARDO CUISINE
Cake. 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, combine the dry ingredients. Set aside.
From ricardocuisine.com


DOUBLE CHOCOLATE CARAMEL BROWNIES - EASY AND OOZING CARAMEL …
2019-10-27 Mix cake mix with 1/3 cup evaporated milk and 3/4 cup butter until smooth. Spread half of the batter into the prepared 9x13 pan. Bake for 8 minutes. When brownies come out of the oven, spread caramel over the top. Sprinkle chocolate chips over the top. Top with remaining batter and carefully spread over the top.
From anaffairfromtheheart.com


DEVIL'S FOOD CAKE RECIPE - LAURA IN THE KITCHEN
1) In a saucepan, add the cream and bring it to a simmer. 2) 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. 3) To make the cake, preheat the oven to 350 degrees, spray 2 9” round cake pans with non stick spray and ...
From laurainthekitchen.com


DEVIL'S FOOD CHOCOLATE CAKE - CREOLE CONTESSA
2016-07-07 Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Add cocoa powder to hot water, whisk well, and set aside to cool. Mix flour, salt, and baking soda together in a large bowl and set aside. Cream butter and sugar until light and fluffy in a mixer. Add eggs one at a time to creamed butter and sugar.
From creolecontessa.com


DEVIL’S FOOD CAKE WITH A CHEESECAKE CENTER
2019-10-03 In a medium mixing bowl whip the cream cheese until fluffy, add the sugar, combine. Add the eggs, sour cream and vanilla; continue mixing until all lumps are gone and the mixture is smooth. Pour cream cheese mixture into prepared pan. Place in the oven; pour hot water into the outer pan; about 2 inches up the sides.
From ladybehindthecurtain.com


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