Dessertsculinaryhill5.0
Devil's Food Cake
This Devil’s Food Cake delivers deep chocolate flavor, tender layers, and a light whipped ganache frosting that’s rich without being heavy. It’s a showstopper chocolate cake that’s completely doable at home.
👥 20 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●whisk
- ●mixing bowl
- ●pot
- ●knife
- ●spatula
📝 Preparation Steps
1
To make the cake:
2
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
baking soda2 teaspoonsbaking powder1 teaspoonSalt1 teaspoonpinch salt
3
In a small bowl, whisk together the hot coffee and cocoa powder (this helps the cocoa powder "bloom" and increases the intensity of the flavor).
4
In a stand mixer fit with the paddle attachment, or in a mixing bowl with an electric hand mixer, add sugar, coffee with cocoa powder, milk, and oil. Beat on medium speed for ⏱️ 2 minutes, then add eggs and vanilla and beat ⏱️ 2 minutes longer. The batter will be thin.
eggs2
5
Working in batches, add the dry ingredients to the mixer and beat on low until combined. Pour batter into prepared pans.
6
Bake until a toothpick inserted into the center comes out clean with a few crumbs attached, about ⏱️ 30 minutes. Cool in pan ⏱️ 15 minutes, then flip out to a wire rack to cool completely.
7
To make the frosting:
8
Set a glass or metal bowl over a pot of gently simmering water to create a double boiler (do not let the water touch the bowl). Add heavy cream to bowl and heat until the cream feels hot to the touch (140 to 150 degrees).
9
Add chocolate and whisk until smooth. Remove the bowl from heat and cool to 40 degrees, stirring occasionally, in an ice bath (about ⏱️ 15 minutes) or in the refrigerator (about 2 to ⏱️ 3 hours).
10
Stir in the vanilla and salt. In a stand mixer fit with the whisk attachment, or with an electric hand mixer, mix on medium-high speed until mixture is firm enough to hold a soft dollop, about ⏱️ 5 minutes. The frosting will continue to firm up as it sits.
Salt1 teaspoonpinch salt
11
To frost the cake:
12
If the cakes have domed tops, trim with a large serrated knife until flat. Use a pastry brush to brush off any large crumbs on the cake layers. Line the edges of a cake platter with strips of parchment paper or waxed to keep platter clean.
13
Place one cake layer on top of the strips. Add 1 cup frosting to the cake and spread into an even layer. Cover the surface completely, even going past the edges.
14
Top with the second cake layer. Run a spatula around the outside of the cake to flatten any excess frosting. For best results, and so your top layer doesn't slide around while you frost the cake, chill for ⏱️ 30 minutes.
15
To apply a crumb coat of frosting, apply a thin layer of frosting over the top and on the sides of the cake. The crumb coat should be 1/8-inch thick or less, and it's okay if some of the cake is showing.
16
The goal is to trap loose crumbs in this thin layer of frosting. Do not add any frosting with crumbs back to your bowl of frosting. Instead, wipe the edge of your spatula, with crumb-filled excess frosting, on the edge of a bowl.
17
Return the cake to the refrigerator and chill until the frosting hardens, about ⏱️ 20 minutes. You'll know your cake is ready when you can touch the frosting and it stays in place without smudging your finger.
18
Frost the entire outside of the cake with remaining frosting. Cover the cake with frosting first, then add a design, such as swirls or lines, in the frosting after it's covered.
Nutrition Facts
calories
415 kcal
fat Content
28 g
serving Size
1 slice
fiber Content
3 g
sugar Content
27 g
sodium Content
277 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
51 mg
carbohydrate Content
40 g
saturated Fat Content
12 g
unsaturated Fat Content
14 g
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