Devils Food Cake I

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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

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

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!

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.

MOIST DEVILS FOOD CAKE



Moist Devils Food Cake image

Mama use to make this cake all the time! It's my go to chocolate cake IF I do not have to take it out of the pan.....it's just to moist to even consider that! This is not a light cake, it's easy, usually have all the ingredients in the house (with a buttermilk substitution) and RICH. Wonderful with homemade ice-cream.

Provided by Big Sis

Categories     Dessert

Time 1h15m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 9

2 cups sugar
2 cups flour
1/2 cup cocoa
1 cup oil
2 eggs, beaten
1 cup hot water
1 cup buttermilk
2 1/2 teaspoons baking soda
1 teaspoon vanilla

Steps:

  • Mix Sugar, Flour, Coco together.
  • Mix Eggs, Oil and Water together. Add to Dry Ingredients.
  • Mix soda, buttermilk and vanilla together and add to mixture.
  • Pour into a a 9X13 pan. I always grease and flour, but not really sure if this step is even necessary, you would never want to take this cake out of the pan. I can't imagine it ever sticking.
  • 350 oven for 60 minutes.
  • * I never have buttermilk in the house, so I use Recipe #124413. I also use Kittencal's #89207.

Nutrition Facts : Calories 299.9, Fat 14.8, SaturatedFat 2.1, Cholesterol 23.9, Sodium 222.6, Carbohydrate 39.2, Fiber 0.9, Sugar 25.8, Protein 3.4

DEVILS FOOD CAKE



Devils Food Cake image

Make and share this Devils Food Cake recipe from Food.com.

Provided by Evie3234

Categories     Dessert

Time 1h15m

Yield 1 large cake

Number Of Ingredients 11

2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup cocoa
1 teaspoon salt
3/4 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup oil
1 cup black coffee

Steps:

  • Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.
  • Stir in the sugar.
  • Lightly beat the eggs, milk and vanilla.
  • Add to the mixing bowl, then add the oil and coffee.
  • Beat until a smooth batter is formed.
  • Pour batter into a greased and lined 23cm square tin.
  • The batter will be thin.
  • Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.
  • Leave in tin 5 minutes before turning on to a cooling rack.
  • When cold dust with icing sugar or ice with your favourite frosting.

Nutrition Facts : Calories 2872.6, Fat 136.3, SaturatedFat 26.6, Cholesterol 457.2, Sodium 5484.5, Carbohydrate 377.9, Fiber 21, Sugar 152.6, Protein 55.1

MOIST DEVIL'S FOOD CAKE



Moist Devil's Food Cake image

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch round layer cake

Number Of Ingredients 11

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Mrs. Milman's Chocolate Frosting

Steps:

  • Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.
  • In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
  • Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.
  • Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.

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From kingarthurbaking.com


DEVIL'S FOOD CAKE RECIPE | BRAVETART - SERIOUS EATS
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


DEVIL'S FOOD CAKE - CLAIRE K CREATIONS
Devil's food cake. By Nigella Lawson in her new book 'Kitchen' Print . Ingredients. 50g (2oz) best-quality cocoa powder, sifted; 100g (3.5oz) dark brown sugar (muscovado is suggested but I used dark brown) 250ml boiling water; 125g (4oz) soft, butter plus some for greasing; 150g (5oz) caster sugar; 225g (8oz) plain flour ; 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda; 2 tsp …
From clairekcreations.com


DEVIL'S FOOD CAKE DECADENT RECIPE - CHEF LINDSEY FARR
This Devil’s Food Cake is rich, moist and tender! Layer with a dark chocolate ganache and chocolate Italian Meringue Buttercream for a delicious cake that is fit for a birthday celebration! Ingredients. Scale 1x 2x 3x. For the Cake: 4 ¾ c Cake flour (570 g) 1 ½ c Cocoa powder (180 g) 1 T Baking soda (18 g) 1 t Baking powder (5 g) 1 T Kosher Salt (12 g) 2 C Butter (room …
From cheflindseyfarr.com


DEVILS FOOD CAKE I RECIPES
Devils Food Cake Recipe. 3/4 cup butter (1 1/2 sticks) 2 cups sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk 2 1/2 cups sifted cake flour 1/2 cup cocoa 2 teaspoons baking soda 1/2 teaspoon salt 1 cup boiling (or very hot) water; Sift together flour, cocoa, baking soda and salt. Set aside. Cream together butter and sugar. Add eggs one at a time, creaming well after each …
From tfrecipes.com


13 SINFUL DEVIL'S FOOD CAKE RECIPES THAT ARE WORTH THE GUILT
This decadent dessert pairs devil's food cake, cheesecake, and subtle lemon notes to create a filling dessert that is so worth cheating on …
From delish.com


DEVIL’S FOOD CAKE WITH 7-MINUTE FROSTING - THE TIMELESS BAKER
Devil’s Food Cake tends to be richer and contain more chocolate than a traditional chocolate cake. For this reason, it has been said this “sinful” cake is “the Devil’s Food!” Older recipes for Devil’s Food cake are often referred to as “Red Devil’s Food” due to the phenomenon of cocoa powder reacting with baking powder to create a dark red hue. This is …
From thetimelessbaker.com


CAKE RECIPE | DEVIL'S FOOD CAKE RECIPE | CHOCOLATE GANACHE ...
Traditionally, Devil’s Food Cake is super loaded with chocolate. Hence, it is the darkest of all dark chocolate cakes. It is dense, thus perfect as a layer cake. I, however, have baked it in a loaf tin and rather than filling frosting in the middle, have poured some rich chocolate ganache on top. In this post, I will share the Devil’s Food Cake recipe or dark & rich chocolate cake recipe ...
From speakingaloud.in


DEVIL’S FOOD CAKE – EPIC PROCRASTINATION
A Devil’s Food Cake was the last chocolate cake that I remember eating before migraine kicked in at puberty. For special occasions my stepfather used to bring Devil’s Food Cake from a bakery somewhere in South London. It was a great wheel of a cake with smooth dark chocolate frosting flat as a black mirror. When the cake was cut the frosting was about a quarter of an inch thick …
From epicprocrastination.wordpress.com


HOW TO MAKE BOXED DEVILS FOOD CAKE MIX BETTER? – CUP CAKE ...
Watch how to make boxed devils food cake mix better Video. Jones 136 views 1 likes Nov 25, 2021 Desserts no comments Share About Jones. James is an amazing writer and he also loves to eat food, with his creative writing and amazing taste for desserts he provides the best blogs on this site.
From cupcakejones.net


DEVIL'S FOOD CAKE I - ALLRECIPES.COM RECIPE
Crecipe.com deliver fine selection of quality Devil's food cake i - allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Devil's food cake i - allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 59% Devil's Food Cake I Allrecipes.com This is an old-fashioned, but easy-to-make devil's food cake …
From crecipe.com


DEVILS FOOD CAKE - SIMPLY SO GOOD
Red Devil’s Food Cake. ½ cup butter, softened. 1 1/3 cup sugar. ¼ cup cocoa, preferable Dutch processed. 2 eggs. 1 teaspoon vanilla. ½ cup sour cream. 2 cups flour. 2 teaspoons baking soda. 1 teaspoon salt. 1 cup boiling water. Grease and flour two 9-inch cake pans or a 9 x 13-inch baking pan. Set aside. Sift together flour, soda and salt. Set aside. In a …
From simplysogood.com


BAKING - DEVIL'S FOOD CAKE TURNED OUT DRY AND DENSE ...
Simply put, removing too much humidity during the baking process. Wrong oven temperature can aggravate this problem, especially if it is too low (to hot = burned edges and wet center). This recipe is very sensitive to overmixing, which means forming gluten strands that make your cake dense. Alton Brown specifies the mixing time in seconds for a ...
From cooking.stackexchange.com


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