Devil’s food cake is a sinful, moist, airy and rich layered chocolate cake. There is no other way to describe than this.
Again I had something else on the list, however, when I realized that I could do yet another chocolate cake, I wasn’t giving up on the idea. This chocolate cake is considered to be on the same lines of yellow angel food cake, German chocolate cake, Red Velvet Cake. However, over the years, it has seen many variations.
One thing that is standard, though, is the fact that this has more chocolate than the regular chocolate cake, making it more dense, dark and rich. Another standard rule to be followed is that this cake is always layered and frosted with chocolate frosting.
Traditionally Devil’s Food Cake is made with baking chocolate than cocoa powder. Over the years, people have started using cocoa powder and including coffee as well. Since I was baking too many chocolate cakes, since the brownie episode, I wasn’t sure if this one will be sold.
I should not have worried at all. Given how much my kids love chocolate, this disappeared very quickly. I followed this recipe and included coffee because of the original note. The cake turned out so dense and very sinful.
I know when it comes to cake decoration, I can’t trust my skills. I was trying to get the frosting appear as swirls. I know it looks very different finally! Here it was even dicier as I was handling a frosting that was thick, which when I slightly melted became little runnier. Then, of course, the cake was super soft that I was scared to lift it off. That’s when I realized that baking a 8″ cake should have been the perfect one.
I will surely be repeating this as the cake is a real winner. It tastes so soft, and sinful. My kids were over the moon after one bite!
Today is D for Devil’s Food Cake from the United Sates
In the ABC Bake around the World series:
Step By Step Pictures for baking Devil’s Food Cake
Devil’s Food Cake from the United States
For the Cake
1/2 cup Cocoa powder
1/2 cup Brown Sugar
1 cup Boiling water
9 tbsp Butter soft unsalted
3/4 cup Sugar very fine
1.5 cups All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Vanilla essence
2 tbsp Egg Replacer for two large eggs
For the Frosting
1/2 cup water
2 tbsp Brown Sugar
3 tbsp Butter
1/2 cup Dark Chocolate Compound
For the Cake
Preheat the oven to 185°C
Line the bottoms of a 6″ cake tin, with parchment and butter the sides.
In a bowl, take the cocoa, brown sugar and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and powdered sugar together, beating well until pale and fluffy. Add vanilla essence and cream again
Mix in the 2 tbsp egg replacer with 6 tbsp water and keep it aside.
In another bowl, sift the flour with baking powder, baking soda
Now add the egg replacer and the flour alternatively to the cocoa mix, beat well.
The last flour batch can be gently folded into the batter.
Pat it down well and bake for 30 mins
I baked further at 170 for 20 mins.
For the Frosting
Melt the brown sugar and butter, add water and the dark chocolate. Simmer for 5 to 7 mins.
Allow to cool.
!Assembling the cake
Once the cake is cooled, slice through the middle to get two layers.
Apply the frosting in the center, place the other layer on top and cover all over the frosting
Original Cake was baked in 2 8inch round cake tins. I should have followed it and made 2 8″ cakes. That should have worked out easier and the baking time would have been just 30 mins.
The crumb is very soft and you will have to handle it very carefully while layering.