Friday, May 18, 2012

Devil's Food Cake with Chocolate Frosting

Putting it quite simply, this cake is a chocoholic's dream come true.  Devil's Food Cake, where have you been all my life?  I've tried various chocolate cake/cupcake recipes and none have compared to the pure chocolate goodness that is devil's food cake.  Don't get me wrong, they've all been good.  I mean, they were chocolate, of course.  But this cake trumps them all, if I do say so.
Warning!  This cake isn't for the faint of heart.  It's a rich, moist cake that is packed with an intense chocolate flavor.  The cake alone is enough to impress.  It's honestly one of the most moist cakes I've ever had.  The addition of coffee in this cake really helps to intensify the chocolate flavor, and really takes it to a whole new level.  The cake is then topped with a rich, fluffy, buttery frosting that is out of this world.  I had to excersize complete selfcontrol, because I could have eaten the whole bowl of frosting.  I'm talking sitting on the couch with a spoon, frosting and cold glass of milk and let me be.  But, I managed to restrain myself and frost the cake instead!
I honestly think I've found my "go to" chocolate cake recipe.  I can't wait to make this again.  I'm literally searching for any excuse whatsoever to make this cake again.  Yes, it was that good!  So, if you're anything like me and could subsist on chocolate alone, these are for you.  I loved it and I know you will too!
 I'm not quite sure who enjoyed it more, me or Tucker!

Devil's Food Cake

For the cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee

For the frosting-
3 3/4 Cups confectioners sugar
1 Cup good quality, unsweetened cocoa powder
1 Stick (8Tbsp) unsalted butter, room temperature
1 Tsp vanilla
1/2-1 Cup heavy cream, as needed


For the cake-

Preheat oven to 350. 

Spray two 8-inch cake pans with non-stick cooking spray.  Place parchment paper in the bottom of each pan then flour the pan.  Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth.  Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer.  Turn mixer on medium and beat butter utnil creamy, about 2 minutes.  Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes.  Add eggs, one at a time, beating well after each addition.  Add the vanilla and beat until incorporated.  Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low.  Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients.  Mix well after each addition, stopping occassionally to scrape down the sides.  Once the batter is smooth, remove bowl from the mixer.  Pour equal amounts of batter into prepared pans.

Place cakes in preheated oven and bake for 35-40 minutes, until edges begin to pull away from the sides of the pan and the middle is set.  Once completely baked, remove from oven and allow to cool in pans for about 15 minutes.  Remove cakes from pans and transfer to wire cooling racks and allow to cool completely.

For the frosting-

In a bowl of an electric mixer, sift together the confectioners sugar and cocoa powder.  Add the butter to the mixture, turn mixer on low and mix until crumbly.  Add vanilla and beat until incorporated.  Gradually beat in the heavy cream, adding just enough to make the frosting a spreadable consistency.

To assemble-

Place a tablespoon of frosting in the center of the serving platter or cake board then place 1 cake layer on the prepared platter or board.  Place a generous amount of frosting on the top of the cake layer, about 1/2 cup, and spread evenly across the top of the cake.  Place the second layer, top side down, on top of the frosted cake.  Spread the remaining frosting over the top and sides of the cake. 

Recipe source: adapted from Williams-Sonoma


Oliver said...

Oh, I love the delicious chocolate cake.Spread the remaining frosting over the top and sides of the cake.Can I make them at home?

Anonymous said...

This cake looks amazing Lynsey! I love devil's food cake with chocolate frosting. Really can one have too much chocolate? I say no. Yum.

Devil's Food Cake said...

Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!

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