A truly, sinfully delicious Dєvil’s Food Cake! It’s a light, fluffy, moist chocolate cake that any chocolate lover will adore! The creamy chocolate frosting is the perfect finish for this beautiful cake! Perfect for special occasions & easy enough to make whenever!
If you love chocolate cake, you have to try this sinfully delicious recipe for Dєvil’s Food Cake! It’s an old-fashioned recipe that’s intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it’s sure to become your favorite chocolate cake recipe!
For the Dєvil’s Food Cake
2¼ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ cup unsweetened cocoa powder
¾ teaspoon salt
1⅓ cup superfine sugar
¾ cup brown sugar packed
12 tablespoons butter (1½ sticks/¾ cup/168g), melted
1½ teaspoon instant coffee
1½ cup hot water
2 tablespoons vegetable oil
2 teaspoons vanilla extract
For the Chocolate Frosting
1 and 1/2 cups heavy cream
16 ounces semi-sweet chocolate, finely chopped
16 Tablespoons unsalted butter, at room temperature
3 and 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
Preheat the oven to 350 degrees (F). Spray two 8-inch round baking pans with non-stick baking spray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
Sift together the flour, salt, baking powder, and baking soda in a large bowl. Set aside.
In a mixing bowl whisk together the cocoa powder, instant coffee, and hot water. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars on medium-high speed about 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add in oil and the vanilla extract and beat until combined.
On the lowest speed setting available, add the flour mixture into the batter, beating until just combined!
Pour in the coffee mixture then using a rubber spatula, gently stir until the batter is just evenly combined.
Divide the batter evenly between the two prepared pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Take the pans out and put them on a wire rack for 5 to 10 minutes. Then invert the cakes onto the rack and let cool completely.
For the Chocolate Frosting
In the bowl of a stand mixer fitted with the whisk attachment, add the chopped chocolate.
Heat the cream and corn syrup in a small saucepan over medium-high heat until the mixture just starts to a rolling boil. Remove the pan from the heat and pour over the chopped chocolate.
Let the mixture sit, undisturbed, for 2 minutes. Then mix well until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
Add in the butter and mix on medium-speed until it reaches your desired consistency. Beat in the salt.
Refrigerate the frosting, loosely covered, for about 1 hour, or until it’s firm enough to spread.
Frost the cooled cakes starting with topping one with a half a cup of frosting and placing the other on top (bottom side up). Use the remaining frosting to frost the rest of the cake. If the frosting is quite soft once you’ve iced the cake, you can place it in the refrigerator until it’s set.
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