devils food

Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.

Devil's Food Cake Recipe | BraveTart

For the Cake:

unsalted butter (about 3 sticks; 340 grams)

brewed black coffee, or black tea

cocoa

light brown sugar (about 2 cups, packed; 455 grams)

vanilla extract (about 1 tablespoon; 15 grams)

eggs,

all-purpose flour,

(about 13 grams) baking soda

To Finish:

recipe Chocolate Swiss Buttercream

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line three 8- by 3-inch anodized aluminum pans with parchment and grease with pan spray. (The cakes can be baked in 2-inch-deep pans, but they will dome more and rise less.)

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. 

Divide batter between prepared cake pans, about 23 ounces each. (If you don't have three pans, the remaining batter can be held at room temperature up to 90 minutes, though the rise will not be quite as high.) Bake until cakes are firm but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and return cakes right side up. Meanwhile, prepare the buttercream.

For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place 1 layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with second and third layers, then cover sides of cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). If you like, a second layer can be applied for a thicker coat of frosting. Refrigerate cake until buttercream hardens, about 30 minutes. Coat exterior of chilled cake in a layer of chocolate cookie crumbs, if desired.

Let cake return to cool room temperature before serving. Under a cake dome or an inverted pot, the frosted cake will keep 24 hours at cool room temperature. After cutting, wrap leftover slices individually and store at cool room temperature up to 3 days more.

This Devil&#x27;s Food Cake from Zoe Bakes Cakes is the best chocolate cake recipe I have ever tried and believe me, over the past 20+ years, I&#x27;ve tried them all. The dark chocolate cake has a texture that is smooth and rich. The flavor is not overly sweet, because of the intensity of the coffee (you don&#x27;t actually taste the coffee, it just cuts the sweet) and the rum (the Devil in &quot;Devil&#x27;s Food cupcakes&quot; perhaps?), which make it a great match for cream cheese frosting sweetened with Lyle&#x27;s Golden Syrup (honey works, too, if you&#x27;re in a pinch).

Devil's Food Cupcakes with Cream Cheese Icing

(400 grams) granulated sugar

(280 grams) all-purpose flour

(50 grams) Cocoa Powder (It doesn't seem to make a difference if you use natural

baking soda

salt

(300 milliliters) hot coffee

eggs

(240 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla extract

(330 grams) unsalted butter, softened

lemon extract (optional)

lemon juice

(600 grams) confectioner's sugar

Tablespoons Lyle's Golden Syrup (use honey

Heat the oven to 350 degrees F and prepare 1 dozen large muffin tins with Paper Baking Cups (or two 9-inch rounds).

Combine all the dry ingredients together in a large bowl and whisk until combined, set aside.

Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk, while slowly adding the coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.

Fill a measuring cup or pitcher with the batter and then fill the muffin cups about 3/4 full. 

Bake the devil&#39;s food cupcakes for about 18-20 minutes (about 25-30 for 9-inch rounds) or until a tester comes out clean.

Allow to cool on a cake rack and then frost with cream cheese icing (recipe follows).

Cream Cheese Icing: Combine all the ingredients in a medium sized bowl and cream together until smooth. I used a pastry bag fitted with a large star tip to decorate these devil's food cupcakes. You may want to double the icing recipe just in case you find yourself dipping into the bowl with a spoon!

Phelps Sauerkraut Festival Chocolate Cake

(13.25 oz) devil’s food cake mix

water

vegetable oil

sauerkraut

cherry pie filling

Preheat oven to 350 degrees and grease a standard bundt pan.

Rinse and drain sauerkraut, then finely chop.

In a large bowl, combine cake mix, water, eggs, and oil and mix until smooth.

Mix in chopped sauerkraut until evenly combined.

Transfer batter to the prepared bundt pan and bake for 22-25 minutes or until an inserted toothpick comes out clean.

Let cake cool 10-15 minutes then invert onto a serving plate.

Spoon cherry pie filling on top of cake before serving.

A homemade dark chocolate cake that's as easy and moist as a box mix using a vintage no-fail Hershey's recipe that turns out perfect every time.

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