Devil's Food Cake - Chocolate
Community Recipe from
- 1/2 cup(s) cup hot, brewed coffee- stock
- 3/4 cup(s) cup unsweetened cocoa powder xE2x80x93 stock
- 1/2 cup(s) buttermilk xE2x80x93 $2.49
- 1 teaspoon(s) vanilla xE2x80x93 stock
- 2 cup(s) all-purpose flour xE2x80x93 stock
- 1 teaspoon(s) Teaspoon baking soda
- 1 teaspoon(s) salt
- 1 1/2 stick(s) sticks unsalted butter, softened xE2x80x93 stock
- 2 cup(s) cups light brown sugar, firmly packed xE2x80x93 stock
- 2 piece(s) large eggs - stock
- 2 tablespoon(s) Tablespoons semi-sweet chocolate chips xE2x80x93 stock
- 1 cup(s) unsweetened cocoa powder xE2x80x93 stock
- 1 stick(s) unsalted butter, melted xE2x80x93 stock
- 3 1/2 cup(s) ConfectionerxE2x80x99s sugar xE2x80x93 stock
- 3/4 cup(s) milk or cream xE2x80x93 stock
- 1 tablespoon(s) vanilla xE2x80x93 stock
- Here is the complete rec
- Note: I like to use buttermilk in this cake as it enhances the rich, deep chocolate flavor. You can freeze the leftover milk or whip up some of our coleslaw as part of your Dad’s day feast.
- The un-frosted cake can be prepared the day before. Cool completely, wrap tightly in plastic wrap and refrigerate. Prepare the icing according to the following instructions, and then bring the finished cake back to room temperature before serving.
- For the cake:
- ½ cup hot, brewed coffee- stock
- ¾ cup unsweetened cocoa powder – stock
- ½ cup buttermilk – $2.49
- 1 Teaspoon vanilla – stock
- 2 cups all-purpose flour – stock
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 1½ sticks unsalted butter, softened – stock
- 2 cups light brown sugar, firmly packed – stock
- 2 large eggs – stock
- 2 Tablespoons semi-sweet chocolate chips – stock
- For the icing:
- 1 cup unsweetened cocoa powder – stock
- 1 stick unsalted butter, melted – stock
- 3 ½ cups Confectioner’s sugar – stock
- ¾ cup milk or cream – stock
- 1 Teaspoon vanilla – stock
- Grand Total Assuming a Well-Stocked Pantry: $2.49
- Total Per Slice: $0.21
- 1. Preheat the oven to 350 degrees. Butter or spray ( i.e. Pam) the bottom and sides of 2- 9” round cake pans. Cut a piece of parchment paper to fit each round bottom and place in pans. Spray or butter the parchment and lightly flour the bottoms, knocking out the excess flour over the sink.
- 2. Prepare the cake. In a small bowl, whisk together the hot coffee and the ¾ cup of cocoa powder to form a paste. Add the buttermilk and vanilla, whisking well to combine. Set aside.
- 3. In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- 4. Using an electric mixer, beat the softened butter with the brown sugar. Add the eggs, one at a time, beating well after each addition.
- 5. Using the lowest setting on your mixer, add the flour mixture alternately with the cocoa-butter mixture. Beat until just combined. (I finish this part by hand, so that the cake is moist and not over beaten.)
- 6. Divide the batter between the 2 prepared pans and sprinkle the tops with the chocolate chips.
- 7. Bake for 30 minutes, until a toothpick inserted in the middle comes out with a few crumbs clinging to the shaft. Cool on wire racks for 10 minutes. Run a sharp knife along the sides of the pans to loosen the edges. Invert onto the wire racks lined with foil. Remove the parchment paper.
- 7. Allow the cake to cool completely before icing. To prepare the icing: in a large bowl, combine the confectioner’s sugar, vanilla, and milk.
- 8. Add the cocoa and melted butter and using an electric mixer, beat until creamy.
- 9. Place one cake layer on a serving platter or cake plate. Spread a thick coating of icing over the top. Top with the second layer and spread the remaining icing over the top and sides. Using a small icing knife, create decorative swirls over the top of the cake. Garnish with additional chocolate chips or chocolate curls, if desired.
This recipe is a personal recipe added by sarafrance and has not been tested or endorsed by MyRecipes.
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