| Level: | Intermediate |
| Total: | 4 hr |
| Prep: | 2 hr 15 min |
| Cook: | 1 hr 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 15 ounces semi-sweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 2 cups all-purpose unbleached flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature, plus more for the pans
- 2 cups plus 2 tablespoons sugar
- 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 1 1/4 cups water
- 1/4 cup milk
Instructions
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil’s Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 747 |
| Total Fat | 43 g |
| Saturated Fat | 26 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 6 g |
| Sugar | 67 g |
| Protein | 9 g |
| Cholesterol | 142 mg |
| Sodium | 438 mg |
| Serving Size | 1 of 10 servings |
| Calories | 747 |
| Total Fat | 43 g |
| Saturated Fat | 26 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 6 g |
| Sugar | 67 g |
| Protein | 9 g |
| Cholesterol | 142 mg |
| Sodium | 438 mg |
Reviews
very well made cake that comes out tasting outstanding. i brung it to my nephews party and everyone at the party was crowding around me asking for the recipe and i sent them here. weave been eating it every time there was a special occasion after that.
This recipe turns out perfectly. Perhaps the people commenting that this cake turns out dry and brownie like forgot to add the boiling hot water and milk mixture at the end. There is nothing dry or crumbly about this cake. This is now my new go to recipe for devil’s food cake.
I made this cake yesterday as my Boyfriend has been craving a Devils Food cake. Its a easy cake to make, the only substitution I made was to put in Coffee in place of the water as I have heard that coffee enhances the chocolate flavor. He said it was the best cake he has had and not to loose this receipe. I did put cream cheese frosting on it as that was also a request, and I added a little orange zest and juice to the frosting, because we all know orange and chocolate go very well together. Would give this rating the highest possible as it was a big hit.
Very light in both texture and chocolate flavor, even though color is dark. It did not work well in mini Bundt pans, as it was too fragile to unmold nicely. I covered up the rough surface by drizzling on the ganache. Not my favorite chocolate cake, but okay if you’re looking for light and fluffy, open grained layers. Standard ganache frosting is always a winner.
This is a fabulous cake! I did not make this icing because I did not have confectioners sugar but, everyone loved the cake! I did make another icing but, it is so good that I might make it without any icing next time!
Nutrition information on this one?
I have made birthday cakes every year for my 3 boys and this year was my youngest’s 21st and I was feeling the pressure. This was the best cake I have ever made! The cake was perfect, rich chocolate not cloyingly sweet, dense but not too heavy. I think the frosting recipe gave the perfect amount for the cake, and by far one of the easiest I have made. The perfect consistency to go with the cake, and great chocolate flavor. I put a little seedless raspberry jam in the middle as well as the frosting. The frosting went on easily and I finished off with a warm palette knife to smooth it. This cake was perfect and my son loved it! Finding this is recipe is of the best things to come out of 2020!
Amazing! Light and fluffy and delish flavor. I used vanilla sugar since I ran out of my regular sugar.
Everyone that tasted it has requested it as our go to cake
Hi
Question, does anyone know if I can do half water and half coffee for the flavor?
thanks Michele