Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans. In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly. Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don’t end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid. Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well. Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s). Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Time 45m Yield 12 servings. Number Of Ingredients 9 Steps:
In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.
Time 2h25m Yield 1 (13 by 9-inch) cake, 15 to 20 servings Number Of Ingredients 17 Steps:
Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour. 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.
Time 1h Yield Eight to 10 servings Number Of Ingredients 18 Steps:
To make the cake, preheat oven to 350 degrees. Butter and lightly flour 2 8-inch-round cake pans. Place the cocoa, 3 tablespoons of sugar and the water in a small pan and cook over low heat until smooth and blended. Remove from the heat and stir in the milk; set aside. Cream the butter, add the vanilla and 1/2 cup of sugar and beat until light. Beat in the yolks and then gradually add the cocoa mixture. Mix well. Mix the flour, cream of tartar, salt and baking soda, add to the first mixture and blend just until smooth. Beat the egg whites until foamy. Slowly add the remaining sugar and beat until the whites are stiff but not dry. Fold the whites into the batter. Spread in the pans and bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto racks. To make the frosting, stir together all the ingredients except the vanilla in a heavy saucepan. Bring to a rolling boil and cook, stirring vigorously, for 1 minute. Let cool completely. Add the vanilla and beat until thick. Frost the cake.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool. Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined. Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine. Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl. Grease and flour a 9 inch spring from pan and add cake butter into the pan. Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting. For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.
Time 1h15m Yield 1 large cake Number Of Ingredients 11 Steps:
Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl. Stir in the sugar. Lightly beat the eggs, milk and vanilla. Add to the mixing bowl, then add the oil and coffee. Beat until a smooth batter is formed. Pour batter into a greased and lined 23cm square tin. The batter will be thin. Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched. Leave in tin 5 minutes before turning on to a cooling rack. When cold dust with icing sugar or ice with your favourite frosting.
More about “devils food cake recipes”
Yield Makes one 8-inch round layer cake Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice. In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture. Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool. Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.
