Homemade Devils Food Cake Recipe (Hubby's fav!)
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Moist, fluffy, chocolate devils food cake. This is a family favorite recipe and stays moist and soft for days! I paired this cake with a simple, vanilla buttercream frosting. It's the only devils food cake recipe that I make or that my family will allow me to make : ) Yep it's that good!!
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Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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How to make Devil's Food Cake with salted espresso buttercream frosting - The Cupcake Confession
In today's episode of The Cupcake Confession, learn how to make Devil's Food Cake and frost these layers with Salted Espresso Buttercream frosting with a thick, creamy chocolate ganache filling in between the layers.
The cake itself is super moist and the dutch processed cocoa powder adds a deep rich brown colour and an intense chocolate flavour to the cake. The espresso buttercream uses the boiled milk buttercream frosting technique, which is also called ermine buttercream or cooked flour buttercream frosting.
Recipe Essentials:
Cocoa Powder:
Dark Chocolate:
Instant Coffee Powder:
Ingredients
For the Devil's Food Cake Chocolate Sponges:
45 grams cocoa powder
200 mls boiling water
2 eggs
1 teaspoons vanilla
200 grams all purpose flour
150 grams light brown sugar
100 grams caster sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
200 grams butter
For the Salted Espresso Buttercream frosting:
4 tablespoons flour
125 mls full fat milk
125 mls heavy cream
240 grams caster sugar
220 grams salted butter
40 mls freshly brewed espresso
For the Chocolate Ganache:
100 grams dark chocolate
100 grams heavy cream
Made this recipe? Don't forget to click a photo, tag me @thecupcakeconfession on Instagram and use #thecupcakeconfession. I'd love to feature you!
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Background Music: Sunday Funday by Scott Holmes
Amazing Devil's Chocolate Food Cake Recipe
Devil's food cake is a decadent cake that is rich, moist, fudgy, and perfect for all occasions.
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Ingredients required
For cake batter
Flour - 2 cups
Baking soda - 1.5 tsp
Baking powder - 2 tsp
Salt - ½ tsp
Refined oil - ½ cup
Cocoa powder - ¾ cup
Butter (room temperature) - 100 gms
Brown sugar - ½ cup
Powdered sugar - 2 cups
Eggs - 3 nos
Vanilla extract - 1 tsp
Milk - ½ cup
Hot coffee - 1 cup
For Icing
Butter - 200 gms
Icing sugar - 2 to 4 cups
Cocoa powder - ¾ cup
Melted dark chocolate - ¾ cup
Warm fresh cream - 1 cup
How to make Devil’s food cake:
1. Combine the dry ingredients (flour, baking powder, baking soda, and salt) and sift through a sieve.
2. Now combine oil and cocoa powder, which will help to make the cake richer and darker)
3. In another bowl and add butter. Whip it well until it becomes pale. Add the oil cocoa powder mix. Whip them together. Add brown sugar and powdered sugar and whisk again.
4. Break the eggs and add them to the wet mix. Add powdered and combine with the batter.
5. Add half the dry ingredients and gently fold them using a spatula. Add half of the milk and gently fold in.
6. Repeat the process once again until the dry ingredients finish.
7. Add vanilla extract and black coffee into the batter. Fold everything together to form the final cake batter.
8. Divide the batter evenly among the prepared pans and smooth the tops with a rubber spatula.
9. Bake in a preheated oven for 40 min(until inserted toothpick leaves dry )in 180 c. 13. Keep the cake on a wire rack to cool down.
10. For the icing: Gently whip butter until pale. Add sugar and cocoa powder and whisk. Add in couverture melted dark chocolate and whisk again.
11. Pour in slightly warm cream and whip well
12. Keep the icing refrigerated for 20 min.
13. For the Icing on the cake: Place a small amount of icing on a cake board. Place one cake over it. Cover the top with a generous amount of icing.
14. Place another cake and cover it with the whole icing. Use a cake knife to make a self-design
15. Top with chocolate shavings. Cut and serve.
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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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I came up with the SOFTEST RED VELVET CAKE recipe you will ever eat
RECIPE (cups/gram measurements):
SHOP:
Okay I am SO EXCITED for this one! This red velvet cake is so incredibly soft, full of flavour and is topped with the most delicious cream cheese buttercream. I couldn't think of a better match!
This is an updated version of my original red velvet cake recipe. I tweaked it slightly and came up with this version which I am IN LOVE WITH! I hope you all love it just as much :)
HOMEMADE CAKE RELEASE:
CREAM CHEESE BUTTERCREAM:
INGREDIENTS:
2¼ cups (275 g) flour - regular all purpose (see note 3 on blog post if you want to use cake flour)
3 tbsp (18 g) cornflour - also known as cornstarch
3 tbsp (14 g) cocoa powder - unsweetened
½ tsp baking soda
1 tsp baking powder
½ tsp salt - omit if using salted butter
6 tbsp (86 g) unsalted butter - room temperature
¾ cup (141 g) unflavoured vegetable oil - I use canola
1¾ cups (344 g) white granulated sugar
3 large eggs - room temperature
1 tbsp (12 g) vanilla essence/extract
1½ tsp white vinegar
3½ tbsp (38 g) red liquid food colouring
¾ cup (158 g) buttermilk - room temperature
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).
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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TIMESTAMPS:
00:00 - 00:10 - Intro
00:10 - 03:35 - Red Velvet Cake Layers
03:35 - 05:06 - Cream Cheese Buttercream
05:06 - 07:36 - Cake Decorating & Tasting
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