How To make Devils Food Cake (Microwave)

Devils Food Cake Recipe / How To Make An Easy Chocolate Cake - The Boy Who Bakes

Todays video is for the best and easiest chocolate cake you will ever made, a fabulous Devils Food Cake. The cake recipe comes from Stella Parks, aka BraveTart and the sour cream ganache frosting is mine. If you want the full recipe the link is here


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How To Make Betty Crocker Devils Food Cake

How To Make Betty Crocker Devils Food Cake - Straight to the point, easy and Step by Step!

What you'll need:
3 x Free Range Eggs
230ml Water
120ml Vegetable Oil
Betty Crocker Devils Food Cake Mix
Oil for greasing pans
2 x 8 round cake tins
Betty Crocker Indulgent Chocolate Fudge icing (or icing of your choice)


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Devil's Food Cake

A real hit now and in the 1930s, Devil's Food Cake is Betty's signature cake. Tune into one of the earliest recordings of Betty's 'Kitchen of the Air' to learn how she made it almost 80 years ago.

My husband hates CHOCOLATE CAKE but LOVED this one!

RECIPE:
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If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.

INGREDIENTS:

Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water

Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.

IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)

Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract

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BAKING ESSENTIALS:
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Steel Turntable -
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CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake

CHOCOLATE ESPRESSO LAYER CAKE - Devils Food Cake
This is one of the best Chocolate Layer Cakes I have ever tasted.
Moist Chocolate Cake layered with Espresso and Chocolate light and fluffy buttercream and covered with a delicious dark Chocolate Ganache. I’m in Heaven.
In this Recipe we will learn about Swiss Meringue Butter Cream, how to make a great smooth Chocolate Ganache and how to bake the perfect Moist Devils Food Cake. Not bad in all under 10 minutes.

Ingredients Below
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You will Need

For the 3 Cake Layers
345g / 12 oz Butter
450g / 1 lb Brown Sugar
3 Eggs
360g / 12.5 oz All Purpose Flour
75g / 2.5 oz of Dark Cocoa
2 teaspoons of Baking Soda
3/4 of a teaspoon of Salt
2.25 cups of room temperature Espresso Coffee

Oven Temperature 180C / 350F for 30-40 minutes

For the Swiss Meringue Buttercream
6 Egg Whites
3oog / 10.5 oz Sugar
500g / 17.5 oz of Softened Butter

1/2 an Espresso Shot for the Coffee Frosting
100g / 3.5 oz of Dark Chocolate for the Chocolate Frosting

Temperature reached in the double Boiler 71C / 160F

For the Chocolate Ganache Glaze
250ml / 1 cup of Thick Cream
4 small tablespoons of Honey
135g / 4.5 oz of Dark Chocolate
75g / 2.5 oz of Butter

Pouring Temperature of the Ganache 40C / 104F

Cake trimmings can be kept, placed in the oven to dry out a little then crumbled to use around the outside of the completed cake.

For full written Instructions check out my Website here


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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING

This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.

If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.

I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!

I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.

Ingredients

For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar

For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream

To top
Chocolate shavings

* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.

For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com