October 24, 2014
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Devil’s Food Cake Recipe

Homemade Devils Food Cake
Serves 10
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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615 calories
67 g
115 g
38 g
6 g
23 g
159 g
280 g
44 g
1 g
12 g
Nutrition Facts
Serving Size
159g
Servings
10
Amount Per Serving
Calories 615
Calories from Fat 332
% Daily Value *
Total Fat 38g
58%
Saturated Fat 23g
115%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 115mg
38%
Sodium 280mg
12%
Total Carbohydrates 67g
22%
Dietary Fiber 4g
16%
Sugars 44g
Protein 6g
Vitamin A
18%
Vitamin C
0%
Calcium
7%
Iron
26%
* 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
  1. 9 tablespoons cocoa powder
  2. 1 1/2 cup cake flour (or all purpose flour, sifted)
  3. 1/2 teaspoon salt
  4. 1 teaspoon baking soda
  5. 1/4 teaspoon baking powder
  6. 1 stick (1/2 cup) unsalted butter
  7. 1 1/2 cup granulated sugar
  8. 2 large eggs
  9. 1/2 cup strong coffee
  10. 1/2 cup milk
For the Ganache
  1. 10 ounces bittersweet or semisweet chocolate, coarsely chopped
  2. ½ cup cream
  3. ¾ cup (1½ sticks) unsalted butter
Instructions
  1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
  2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
  3. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
  4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.
  5. 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.)
  6. Mix together the coffee and milk.
  7. 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.
  8. 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.
  9. Melt the chopped chocolate with the cream in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted.
  10. Remove the bowl from the pan of water.
  11. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the Ganache is smooth.
  12. Cool until spreadable, which may take about 1-2 hours at room temperature
  13. When the cakes are done, take it out of the oven and cool completely before turning them out of their tins.
  14. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate.
  15. Spread a good-sized layer of icing over the top.
  16. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.
Adapted from peegaw
beta
calories
615
fat
38g
protein
6g
carbs
67g
more
Adapted from peegaw
HungryForever https://www.hungryforever.com/

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Deepika

Deepika

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