A Perfectly Sinful Devil S Food Cake Recipe

Devil’s Food Chocolate Cake is a rich, moist, and indulgent chocolate cake. It’s typically darker and more chocolatey than regular chocolate cake, with a slightly reddish hue. The name “Devil’s Food” is thought to have originated in the United States in the early 20th century. The term “Devil’s Food” is used to describe rich, dark chocolate cakes that are moist and velvety in texture. It’s believed that the name was given to this type of cake as a contrast to “Angel Food Cake,” which is light and airy. The “Devil’s Food” cake was seen as the opposite of the “angelic” lightness of angel food cake, hence the name. The rich chocolate flavor of Devil’s Food Cake is often achieved by using ingredients like cocoa powder, dark chocolate, or coffee in the batter. Some recipes also call for the use of buttermilk or sour cream to enhance the moistness of the cake. Overall, Devil’s Food Chocolate Cake is known for its decadent flavor and texture, making it a favorite for chocolate lovers.

Step-by-step: Devil’s food cake

Cake

Prep – Preheat your oven to 350°F /175°C/ Gas Mark 4. Grease and flour two 8-inch round cake pans.

Dry ingredients – Sift flour, baking powder, baking soda, and salt, in a large bowl. Wet ingredients – In another bowl, add the cocoa powder, coffee, and hot water. Let cool slightly. Then add the eggs, sour cream, oil, and vanilla until smooth.

Wet to dry – Pour the wet ingredients into the dry ingredients and combine well until no lumps are visible. This is a thin batter so use a whisk to remove any lumps. Bake – Divide the batter between the prepared baking pans and transfer to the preheated oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool – Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Ganache

Heat the heavy cream over medium heat in a medium saucepan until it just begins to simmer. Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute to soften. Stir the chocolate and cream together until the chocolate is melted and the mixture is smooth. Stir in the butter and vanilla extract. Let the ganache cool to room temperature, stirring occasionally. It will thicken as it cools.

Assemble

Level – Place one cake layer on a serving plate and level the top if necessary. You can moisten the cake layers with sugar syrup or coffee. Frost – Spread a layer of ganache over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining ganache. Decorated – You can decorate the cake with chocolate shavings, sprinkles, or additional ganache if desired. I used the spatula to create rustic pull marks all around the cake and piped a border on top with the remaining ganache. Set – Refrigerate the cake for about 30 minutes to set the ganache before serving.

Tips for Success

Use quality ingredients: Since this cake relies heavily on the flavor of chocolate, using high-quality cocoa powder and chocolate can make a big difference in the taste. Room temperature ingredients: Make sure your eggs and dairy are at room temperature before adding them to the batter. This helps them mix evenly and creates a smoother batter. Properly measure your flour: Spoon flour into your measuring cup and level it off with a knife. This helps avoid adding too much flour, which can result in a dry cake. Don’t overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense or tough cake. Use the right pan: Use the specified size of cake pans in the recipe. Using pans that are too small can cause the batter to overflow, while pans that are too large can result in a thin cake. Preheat your oven: Make sure your oven is fully preheated before baking. This ensures that the cake bakes evenly and rises properly. Test for doneness: Use a toothpick or cake tester to check if the cake is done. It should come out clean or with a few moist crumbs attached, but not wet. Cool the cakes properly: Allow the cakes to cool in the pans for 10 minutes before removing them. Then, transfer them to a wire rack to cool completely before frosting. Frosting consistency: If your ganache is too thick, you can gently heat it in the microwave in short intervals, stirring in between, until it reaches a spreadable consistency. Decorate with care: When decorating the cake, make sure it is completely cool to avoid melting the frosting. Use a flat spatula or knife to spread the ganache evenly over the cake for a smooth finish.

Frequently asked questions

Creative variations

Chocolate Raspberry: Fill the cake layers with raspberry jam or fresh raspberries. You can also add a hint of raspberry liqueur to the ganache. Mocha: Add 1-2 tablespoons of instant coffee or espresso powder to the cake batter for a chocolate-coffee flavor. Use coffee in place of the boiling water for the ganache. Salted Caramel: Drizzle caramel sauce between the cake layers and sprinkle sea salt over the ganache before it sets. Chocolate Mint: Add a teaspoon of peppermint extract to the cake batter. Use green food coloring in the ganache for a festive look. Peanut Butter: Spread a layer of peanut butter between the cake layers and mix chopped peanuts into the ganache. Chocolate Orange: Add orange zest to the cake batter and use orange liqueur in the ganache. Garnish with candied orange peel. Nutella Swirl: Swirl Nutella into the cake batter before baking. Use Nutella as a filling between the cake layers and in the ganache. Chocolate Coconut: Add shredded coconut to the cake batter and sprinkle toasted coconut over the ganache. S’mores: Layer the cake with marshmallow fluff and crushed graham crackers. Toast the marshmallow fluff with a kitchen torch before adding the ganache. Red Velvet: Add red food coloring to the cake batter for a red velvet twist on Devil’s Food Cake. Use cream cheese frosting instead of ganache for a classic red velvet cake flavor.

Creative ways to serve devil’s food cake

Mini cakes: Bake the cake in mini cake pans or muffin tins for individual-sized portions. Top each mini cake with a dollop of ganache and a raspberry or strawberry for a cute presentation. Cake pops: Crumble the cake, mix it with frosting, and roll it into balls. Dip the balls in melted chocolate and decorate with sprinkles or nuts. Layered trifle: Cut the cake into cubes and layer it in a trifle dish with whipped cream or custard. Add layers of fruit, chocolate sauce, or nuts for extra flavor and texture. Ice cream sandwich: Slice the cake horizontally and use cookie cutters to cut out rounds. Sandwich a scoop of ice cream between two cake rounds for a delicious ice cream sandwich. Cake parfait: Layer crumbled cake, whipped cream, and your favorite toppings (such as chocolate chips, caramel sauce, or fruit) in a glass for a fancy dessert parfait. Stuffed strawberries: Hollow out strawberries and fill them with ganache. Serve them alongside slices of cake for a bite-sized treat. Chocolate fondue: Cut the cake into cubes and serve it with a warm chocolate ganache for dipping. Cake milkshake: Blend a slice of cake with milk and ice cream to make a decadent cake-flavored milkshake. Top with whipped cream and chocolate shavings. Cupcake cones: Bake the cake batter in ice cream cones for a fun twist on cupcakes. Frost with ganache and decorate with sprinkles. Cake sundae: Crumble the cake into a bowl and top with a scoop of ice cream, chocolate sauce, whipped cream, and a cherry for a delicious cake sundae.