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Devil’s Food Cake Recipe
Homemade Devils Food Cake
This Devil's food cake is "to die for". The chocolate and coffee in it will dance on your taste-buds. So moist, it's evil.
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Amount Per Serving
Calories from Fat 332
% Daily Value *
Total Fat 38g
Saturated Fat 23g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Total Carbohydrates 67g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cake
- 9 tablespoons cocoa powder
- 1 1/2 cup cake flour (or all purpose flour, sifted)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 stick (1/2 cup) unsalted butter
- 1 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup strong coffee
- 1/2 cup milk
For the Ganache
- 10 ounces bittersweet or semisweet chocolate, coarsely chopped
- ½ cup cream
- ¾ cup (1½ sticks) unsalted butter
- Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
- Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
- 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. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
- Mix together the coffee and milk.
- Stir half of the dry ingredients into the butter mixture, then add the coffee and milk. Finally stir in the other half of the dry ingredients.
- Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Melt the chopped chocolate with the cream in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted.
- Remove the bowl from the pan of water.
- Cut the butter into small pieces and whisk them into the chocolate until completely melted and the Ganache is smooth.
- Cool until spreadable, which may take about 1-2 hours at room temperature
- When the cakes are done, take it out of the oven and cool completely before turning them out of their tins.
- Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate.
- Spread a good-sized layer of icing over the top.
- Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.
Adapted from peegaw
Adapted from peegaw