DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
A decadently fudgy chocolate cake with a smooth, deep chocolaty buttercream frosting. Every bite of this Devil's Food Cake is sinfully delicious!
Provided by Stephanie
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour (or spray with baking spray) bottom and sides of three 8-inch round cake pans.
- In a large mixing bowl using an electric hand mixer, beat 3/4 cup butter, sugar and 1/2 teaspoon salt a good 5 minutes on medium speed until very fluffy and light.
- In a separate bowl, whisk or sift together flour, 3/4 cup Dutch-process cocoa powder and baking powder until very well mixed and no lumps remain.
- Beat eggs (on medium speed) one at a time into butter mixture, beating well after each addition. Add one-third of flour mixture to batter, then add 3/4 cup milk, another third of the flour mixture, the remaining 3/4 cup milk and the 2 teaspoons vanilla, and the remaining flour mixture, stirring to combine after each addition and scraping sides and bottom of bowl occasionally with a spatula. Divide batter evenly between prepared pans.
- Bake cakes 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a cooling rack 10 minutes, then remove from cake pans and cool completely on cooling racks.
- Meanwhile, make the frosting: In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat 1 cup butter on high speed 4 full minutes until pale, smooth and very creamy. Whisk or sift together powdered sugar and 3/4 cup cocoa powder until very well mixed. On low speed, gradually beat in sugar-cocoa mixture, then 1/2 cup milk, 2 teaspoons vanilla and pinch of salt. Beat on low speed 1 minute, then increase to medium-high speed and beat for a full 3 to 4 minutes until frosting is smooth, light, fluffy and creamy. Add more milk or powdered sugar to thin or thicken frosting as desired.
- Place one fully cooled cake layer on a cake stand or serving plate. Top with approximately 1 cup of frosting, in dollops; gently spread to cover entire top of cake layer. Top with second cake layer. Repeat process, topping and spreading with another approximately 1 cup frosting. Top with third cake layer. Frost top and sides of cake with remaining frosting. Cover with a cake dome or upside-down plate until ready to serve.
Nutrition Facts : ServingSize 1 slice, Calories 588 calories, Sugar 79.9 g, Sodium 128.2 mg, Fat 22.6 g, SaturatedFat 13.6 g, TransFat 0 g, Carbohydrate 97 g, Fiber 3.4 g, Protein 6 g, Cholesterol 100.5 mg
CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE
Provided by Alton Brown
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
- Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
- Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.
DEVIL'S FOOD CAKE WITH CHOCOLATE MOUSSE BUTTERCREAM
This is a bit of work to make, but the reaction of your guests will be worth it. Three members of my family immediately announced that they too wanted this cake when their birthdays came around. I made the mousse buttercream with a hand mixer and it took FOREVER, so don't make it unless you have a stand mixer.
Provided by wife2abadge
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
- Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
- Stir in the vanilla and let cool; then stir in the buttermilk.
- In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
- Add the sugars and beat until creamy.
- Beat in the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
- Add one-third of the flour mixture and beat at low just until combined.
- Beat in half of the chocolate-buttermilk mixture just until combined.
- Scrape down the sides of the bowl with a rubber spatula.
- Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
- Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
- Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
- Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
- Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
- Transfer to wire racks and let cool 5-10 minutes.
- Invert the cakes onto the racks and peel the parchment paper from the layers.
- Let cool completely before frosting.
- Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
- Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
- Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
- Frost the top and sides of the cake with the remaining buttercream.
- Chocolate Mousse Buttercream:.
- Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
- Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
- Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
- Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
- Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
- Beat in the vanilla and salt.
- While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
- Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
- With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
- Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
- When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.
Nutrition Facts : Calories 1070.9, Fat 79.7, SaturatedFat 43.9, Cholesterol 301.8, Sodium 310.5, Carbohydrate 89.9, Fiber 5.5, Sugar 61.1, Protein 11.8
DEVIL'S FOOD CAKE WITH BLACK PEPPER BUTTERCREAM
Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides. With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress. And you can make it in stages. The frostings can be made up to a week ahead and stored in the refrigerator. Bring them to room temperature and briefly beat with an electric mixer before assembling the cake. The cake layers themselves can be baked a day ahead. Store them, well-wrapped, at room temperature.
Provided by Melissa Clark
Categories project, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
- In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
- Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
- Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
- Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
- Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
- Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.
DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM
Categories Cake Chocolate Dessert Bake Kid-Friendly Wedding Winter Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
- Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
- Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
- Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
- Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.
THE ULTIMATE DEVIL'S FOOD CAKE
Not for the faint of heart, our version of devil's food cake is infused with melted chocolate (in addition to the usual cocoa powder) and sour cream to create a richer chocolate flavor and help it stay moist. Get our step-by-step guide here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
- In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
- Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
- Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
- Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
- Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.
GHIRARDELLI DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM FROSTING
I found this on Ghirardelli's website. It is my families most favorite chocolate cake of all time. When I make this for my husband I can have anything I want!! This sends him into chocolate euphoria. Eat at your own risk! ;)
Provided by Molidol
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Preheat oven to 350°F.
- Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
- In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
- Add 1 cup of the buttermilk and 1 cup of butter.
- Beat on medium speed for 2 minutes.
- Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
- Divide the batter between the prepared cake pans.
- Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
- Cool on a wire rack for 10 to 15 minutes.
- Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
- FROSTING:.
- Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
- Dissolve the instant coffee granules in the boiling water.
- Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine.
- In a large mixing bowl, beat the 2/3 cup butter until fluffy.
- Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
- Add the melted chocolate and mix until well combined.
- Frost your cake.
- Induce chocolate nirvana!
Nutrition Facts : Calories 1072.5, Fat 65.8, SaturatedFat 40.3, Cholesterol 280.9, Sodium 697, Carbohydrate 115.1, Fiber 4.3, Sugar 76.2, Protein 14
More about "devils food cake with chocolate buttercream recipes"
DEVIL'S FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
From aberdeenskitchen.com
DEVIL'S FOOD SHEET CAKE WITH CHOCOLATE FROSTING - CLOUDY …
From cloudykitchen.com
HOMEMADE CHOCOLATE DEVIL'S FOOD CAKE - HOUSE OF NASH …
From houseofnasheats.com
Ratings 16Calories 740 per servingCategory Dessert
- Preheat the oven to 350 degrees. Prepare two round cake pans by cutting circles of parchment paper to line the bottoms, then lightly spray the insides of the pans with cooking spray.
- Combine the cocoa powder and finely chopped chocolate in a large bowl. Pour the boiling water over the chocolate and stir until the chocolate is completely melted, then add in the vanilla. Let this cool for a few minutes before stirring in the buttermilk.
- In the large bowl of a stand mixer, beat the butter and oil together for 1 minute. Add the dark brown and granulated sugars and beat for another 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl.
- In a separate bowl, sift together the flour, baking soda and salt. Add half of this to the batter and mix on low speed just until combined. Pour in half of the chocolate-buttermilk mixture and mix again, just until combined, then repeat with the flour and the remaining chocolate-buttermilk mixture, scraping down the sides of the bowl between additions, until everything is incorporated.
DEVIL'S FOOD CAKE WITH CHOCOLATE-ORANGE BUTTERCREAM
From bonappetit.com
4.5/5 (5)Servings 12
- Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.
- Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.
- Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.
- Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.
DEVIL'S FOOD CAKE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
4.7/5 (11)Servings 12Cuisine AmericanCategory Chocolate Cake
TOP 46 ULTIMATE DEVILS FOOD CAKE THE LAST CHOCOLATE CAKE RECIPE …
From dmax.youramys.com
DEVIL'S FOOD LAYER CAKE WITH WHIPPED CHOCOLATE BUTTERCREAM …
From chocolatemoosey.com
CHOCOLATE DEVIL’S FOOD CAKE WITH CHAMPAGNE BUTTERCREAM
From magnolia.com
DEVIL'S FOOD CAKE WITH BUTTERCREAM AND GANACHE - THE VANILLA …
From thevanillabeanblog.com
DEVIL'S FOOD CAKE WITH VANILLA BUTTERCREAM ICING | EMERILS.COM
From emerils.com
BAKER’S CHOCOLATE DEVIL’S FOOD CAKE AUTHENTIC RECIPE
From tasteatlas.com
THE BEST DEVIL’S FOOD CAKE RECIPE WITH MORE CHOCOLATE
From littleupsidedowncake.com
DEVIL’S FOOD CAKE WITH CHOCOLATE-BUTTERMILK FROSTING
From bakefromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love