Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
Music: Blue Skies by Silent Partner
Source: YouTube Audio Library
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Chocolate Mirror Glaze Cake Recipe | CHOCOLATE HACKS by Cakes StepbyStep
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How to make an #easycake #chocolateglaze at home for a #mirrorcake.
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Cakes StepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN!
Music from Youtube Audio Library. Slow Shock - Silent Partner
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.
Makes a 2-layer, 8-inch cake.
Devil's Food Cake ingredients:
1 ½ cup (195 g) cake and pastry flour
1 ⅓ cup (295 g) superfine (quick dissolve) sugar
½ cup (60 g) Dutch process cocoa powder
¾ tsp (4 g) baking soda
¼ tsp (2 g) salt
½ cup (115 g) cool, unsalted butter, cut into pieces
½ cup (125 ml) hot, strong brewed coffee
½ cup (125 ml) milk
1 tsp (5 ml) vanilla extract
2 large large eggs, room temperature
Ingredients for the Fudge Frosting:
12 oz (340 g) semisweet chocolate, chopped
1 ¾ (425 ml) cup whipping cream
½ cup (125 ml) sour cream
½ (3 ml) tsp vanilla extract
1 pinch salt
Baking Directions for the Cake:
1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
Directions for the Fudge Frosting
1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
3. The cake will keep, refrigerated, for up to 3 days.
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Ultimate Chocolate Cake
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Valrhona Chocolate Cake - Kitchen Cat
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★ Kitchen Cat ★ Valrhona Chocolate Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
5 tb : Flour
3 : Large Egg Yolks
5 1/2 oz : Bittersweet Chocolate
6 tb : Sugar
11 tb : Unsalted Butter
3 : Large Egg