Devil Food Cake Recipe
In the realm of delectable treats, few desserts evoke such rich imagery and tantalize the taste buds quite like the Devil Food Cake. Its name, steeped in intrigue and mystery, hints at a decadent indulgence that has captivated dessert lovers for centuries.
Ingredients
Cake:
- 270 grams 2 ½ cups all-purpose flour
- 85 grams 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking
- 1 teaspoon baking powder
- 1 teaspoon salt
- 113 grams 8 tablespoons unsalted butter, at room temperature
- 400 grams 2 cups granulated sugar
- 106 grams ½ cup light brown sugar, firmly packed
- 3 large eggs plus 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 64 grams ⅓ cup vegetable oil
- 245 grams 1 cup sour cream, at room temperature
- 245 grams 1 cup hot freshly brewed coffee
Frosting:
- 450 grams 16 ounces high-quality semi-sweet chocolate, finely chopped
- 355 ml 1 ½ cups heavy cream
- 226 grams 16 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 42 grams 3 ½ tablespoons light corn syrup
Instructions
Cake:
- Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the vegetable oil, sour cream, and hot coffee, and beating until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Frosting:
- In a saucepan over low heat, melt the chocolate and heavy cream together.
- In a separate bowl, cream together the butter and vanilla extract until light and fluffy. Beat in the confectioners' sugar and cocoa powder until smooth.
- Gradually add the melted chocolate mixture to the butter mixture, beating until combined.
Assembly:
- Once the cakes are completely cooled, frost the top of one cake layer and place the other layer on top. Frost the top and sides of the cake.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
- For an extra rich flavor, use dark chocolate instead of semi-sweet chocolate.
- To make the frosting even more decadent, add a pinch of salt.
- This cake can also be made into cupcakes. Simply bake the batter in cupcake liners for 20-25 minutes.