Tammy Raos Devils Food Cake Recipes

TAMMY RAO'S DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with wax or parchment paper; butter paper.
• Whisk together dry ingredients in a mixing bowl. Add remaining ingredients; with an electric mixer, beat on low speed until moist. Raise speed to medium; beat until smooth, about 3 minutes more.
• Pour into prepared pan; bake until a toothpick inserted in center comes out clean with a few moist crumbs, 25 to 30 minutes. Cool in pan 10 minutes; invert onto a wire rack. Remove paper; reinvert to cool completely. Dust with confectioners' sugar, if desired.

DEVIL'S FOOD CAKE

Steps:

• For the devil's food cake: Preheat the oven to 325 degrees F. Grease three 8-inch-round cake pans and line the bottoms with parchment paper.
• Combine the hot water, chocolate and coffee powder and whisk to dissolve. Set aside to cool for a few minutes.
• Sift the granulated sugar, cocoa powder, flour, baking soda, baking powder and salt into a large bowl and whisk to combine. Add the buttermilk and oil to the chocolate mixture. Add the chocolate mixture, eggs and vanilla to the bowl with the dry ingredients. Beat with an electric mixer on low until the dry ingredients are moistened, about 30 seconds. Give the bowl a scrape with a rubber spatula. Increase the mixer speed to medium and beat the batter for 2 minutes.
• Divide the batter equally among the 3 prepared pans, about 1 pound of batter per pan.
• Bake until a toothpick inserted into the center of the cakes comes out almost clean, 25 to 35 minutes. Cool in the pans for 12 minutes, then turn out onto wire racks to cool completely. Wrap the cake layers in plastic wrap and refrigerate for 1 hour before assembling.
• For the peanut butter buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until it is glossy and creamy, 5 to 7 minutes. Reduce the mixer speed to low. Working in batches, slowly add the confectioners' sugar, allowing each addition to be incorporated. Once all the confectioners' sugar has been added, scrape the bowl with a rubber spatula and then beat the mixture on medium speed until no lumps remain and the mixture is smooth and thick, 1 to 2 minutes. Add the milk, vanilla and salt and mix on low speed to combine. Give the bowl and the paddle another scrape, then increase the mixer speed to medium and beat for about 5 minutes. Add the peanut butter and beat until combined. If the icing appears to be too thick, thin it by adding more milk, 1 teaspoon at a time.
• To assemble the cake: Place one of your refrigerated cake layers on a cake circle or serving dish and spread about 1 cup of peanut butter buttercream evenly across the cake. Place a second layer on top, press down slightly and spread another 1 cup buttercream evenly over the top of the cake. Top with the third layer. Give the cake a crumb coat by placing a large dollop of buttercream on top of the cake and spreading it to the edges of the cake and down the sides to seal in any crumbs. Refrigerate the 3-layer cake for about 20 minutes. Use the remaining buttercream to frost the top and sides of the cake.

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

Steps:

• To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside.
• Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth.
• Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks.
• To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.

RED DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.