Devil's Food Cake. Devil's food cake is a moist, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Because of differing recipes and changing ingredient availability over the.
Using a large, offset spatula, spread the icing evenly. I've never actually made devil's food cake from scratch. I always buy the Betty Crocker box mix, but this was so easy and much better, because you know it's from scratch. You can have Devil's Food Cake using 14 ingredients and 9 steps. Here is how you cook it.
Ingredients of Devil's Food Cake
- It’s 1 cup of Unsweetened Cocoa Powder.
- Prepare 1 cup of Hot Coffee.
- Prepare 1/2 cup of Buttermilk.
- It’s 2 1/4 cups of All Purpose Flour.
- You need 2 teaspoons of Baking Soda.
- Prepare 1 teaspoon of Baking Powder.
- You need 1 teaspoon of Salt.
- It’s 1 cup of Unsalted Butter, at room temperature.
- Prepare 2 cups of Raw or Granulated White Sugar.
- Prepare 3 of eggs.
- You need 2 tsp of Pure Vanilla Extract.
- It’s of Chocolate Frosting (Ganache):.
- Prepare 16 oz of semi-sweet chocolate chips.
- It’s 1 1/2 cups of Heavy Cream.
Devils Food Cake is one of my all-time favorite cakes. I love how moist and tender it is and this is frosting luscious! I make this cake a lot and have been able to perfect it over time. This devilish cake is loaded with coffee, chocolate, cocoa, and butterscotch-y brown sugar. "Devil's food cake is known as the chocolate version of angel food cake; it's airy and light but rich in chocolate flavor," says Pollack.
Devil's Food Cake instructions
- In a saucepan, add the cream and bring it to a simmer. Pour the cream over the chocolate chips and allow it to sit for a couple of minutes. Whisk together until well combined and set aside for a couple hours..
- Preheat your oven to 350 degrees F and butter or spray with a non-stick vegetable spray two 9 inch cake pans..
- In a separate bowl, whisk the cocoa with the hot coffee until the cocoa has dissolved. Add in the buttermilk and mix until well combined..
- In a bowl mix together the flour, baking soda, baking powder and salt..
- In the bowl of your electric stand mixer fitted with the paddle attachment cream the butter and sugar until smooth. Add the eggs and vanilla and continue to mix until well combined..
- Add half of the dry ingredients along with the cocoa/buttermilk mixture and mix that in, followed by the remaining half of the dry ingredients and cocoa/buttermilk mixture until incorporated..
- Divide your batter evenly in the prepared pans. Bake the cakes for 30 to 35 minutes or until the toothpick inserted in the middle comes out clean. Allow to cool slightly in the pans, remove the cakes from the pans and cool completely before frosting..
- Place one of the cakes on your serving plate and spread with about half of your chocolate frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting..
- Enjoy!!.
The pastry expert explains that the light and airy texture—yet potent. A Devil's Food Cake is an American classic. With its almost black color, it is probably the most 'chocolately' of the chocolate cakes. To go with that rich chocolate flavor is a cake with a wonderfully. The most traditional of chocolate cakes, devil's food is marked by its dark color and dense texture.
