Devil’s Food Cake Recipe 😈🍫
Indulge in the rich, decadent goodness of Devil’s Food Cake. This classic dessert is a chocolate lover’s dream, featuring moist layers of chocolate cake and a velvety chocolate frosting. Perfect for birthdays, special occasions, or just because!
Ingredients (Serves 8–10)
For the Cake:
- 200 g (1 cup) granulated sugar
- 200 g (1 cup) brown sugar
- 175 g (3/4 cup) unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 50 g (1/2 cup) cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 250 ml (1 cup) buttermilk
- 120 ml (1/2 cup) hot water
For the Chocolate Frosting:
- 200 g (7 oz) dark chocolate, chopped
- 200 g (1 cup) unsalted butter, softened
- 250 g (2 cups) powdered sugar
- 60 ml (1/4 cup) heavy cream
- 1 tsp vanilla extract
Instructions
1. Prepare the Cake Batter:
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
- In a large bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy (about 3–5 minutes).
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients.
- Slowly mix in the hot water until the batter is smooth. (The batter will be thin—this is normal.)
2. Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Chocolate Frosting:
- Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave in 30-second intervals. Allow it to cool slightly.
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, beating on low speed until combined.
- Add the melted chocolate, heavy cream, and vanilla extract, and beat on medium speed until smooth and fluffy.
4. Assemble the Cake:
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides of the cake.
- Decorate with chocolate shavings, sprinkles, or your favorite garnish if desired.
Tips for Perfect Devil’s Food Cake
- Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix until just combined.
- Enhance the Chocolate Flavor: Add a teaspoon of espresso powder to the hot water for a deeper chocolate taste.
- Chill the Frosting: Refrigerate the frosting for 10–15 minutes if it’s too soft to spread.
Frequently Asked Questions
1. Can I substitute the buttermilk?
Yes! Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes as a buttermilk substitute.
2. How do I store the cake?
Cover the cake tightly and store it in the refrigerator for up to 4 days. Bring it to room temperature before serving.
3. Can I freeze this cake?
Absolutely! Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
4. What if I don’t have dark chocolate for the frosting?
You can use semi-sweet chocolate or a mix of milk and dark chocolate for a balanced flavor.
Common Mistakes and Solutions
Mistake: Cake layers are uneven.
Solution: Use a serrated knife to level the tops of the cake layers before assembling.
Mistake: Frosting too runny.
Solution: Chill the frosting or add more powdered sugar to thicken it.
Mistake: Dry cake.
Solution: Be careful not to overbake; check for doneness a few minutes before the suggested time.
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