Sinfully decadent and gloriously rich slices of Devil’s Cake to perfectly satisfy your sweet tooth craving. The soft and fluffy body of this dessert alone gives your palate a euphoric experience you can’t possibly forget. You’ll definitely want more than just one slice of this magnificent treat to fill your day with chocolatey goodness!
This recipe hits me quite nostalgically on a personal level. It reminds me of how my auntie would come back from her travels abroad and cook meals for us. I would always go with her to the kitchen where she would teach me some of her cooking tricks. This fueled my passion for cooking comfort food around the world which ultimately resulted in the recipes you see today.
While others may celebrate and honor well-known women this women’s month, I’d like to give praise to my auntie. She’s been my inspiration for making wonderful recipes, pursuing my passion for food, and creating Immaculate Bites.
And in celebration of Women’s Month, let’s honor all the women in our lives that inspired us to be a better person today. Cheers!
Chocolate Cake vs Devil’s Food Cake
What is the difference between a regular Chocolate Cake and a Devil’s Food Cake? Well, just looking at it could answer your question. Today’s dish is visibly different from other cakes because of its deep dark hue.
The baking soda lowers the ph level of the mixture that results in its darker color. It’s also different in taste as it uses unsweetened powdered cocoa which gives the whole dish a richer chocolatey flavor. You can find this super convenient ingredient in different stores but I suggest going to kroger.com.
They have all sorts of fresh ingredients you’ll need for your everyday comfort food recipes. This dish sets itself apart from other cakes not only from the taste and color but also through texture. It’s one of the moistest cakes you can set your mouth on that still gives you a flavorful bite.
If you like tasting the full velvety chocolate flavor, you better get your hands on this recipe.
Recipe Ingredients
To tell you the truth, it’s super easy to make this special cake. Although the ingredients are simple, the effects of these when blended together make the signature tasty experience.
Here’s everything you need to make this delectable dessert!
Cake Batter
• All-purpose flour
• Granulated Sugar
• Unsweetened Cocoa Powder
• Baking Soda
• Baking Powder
• Salt
• Unsalted Butter, Melted
• Hot Coffee
• Buttermilk, at room temperature
• Eggs, at room temperature
• Vanilla Extract (Create your own with this simple recipe HERE)
Chocolate Buttercream
• Dark Chocolate
• Semisweet Chocolate
• Heavy Cream
• Corn Syrup (or use this homemade Simple Syrup RECIPE HERE)
Recipe Alternatives and Substitute Ingredients
The role of coffee in this cake is to deepen the rich chocolatey flavor of the cacao powder. However, if you already find your mixture too rich, you can swap the coffee for simple water. On the other hand, adding a teaspoon of espresso powder to a cup of hot water gives you bolder flavors.
The fat content in butter gives the whole mixture a moist feeling even after baking. You can substitute oil for this ingredient but you should be prepared for the effects. Oil essentially doesn’t contain any water, this may result in a denser consistency because of its effect on gluten formation. Without water, gluten strands tend to be weaker which results in a denser final product.
Egg is often an essential ingredient in baking, but I know that some of you can’t eat this ingredient. Don’t worry, an easy replacement for this is a mix of water and cornstarch. For every tablespoon of corn starch, add three tablespoons of warm water. The paste should replicate the binding effects of an egg.
Making Ahead and Shelf Life
Once you finish baking the cake, let it cool down to room temperature. Don’t add the frosting just yet!
When it’s cool enough to store, cover the cakes with cling wrap and place them in an airtight container. These would last for about two days.
You can also opt to freeze your layers by adding another cover of foil. This prevents any freezer burns that would potentially ruin your whole dish. Freezing the cake can give it up to 2-3 months of shelf life.
When you’re ready to assemble, let them defrost outside the fridge until it reaches room temperature. You can also let it sit in the fridge overnight to thaw.
Serving Suggestions
• Any sweet treat goes well with Ginger Tea because the tangy drink contrasts the sweetness of the treat perfectly.
• A scoop of Rum Raisin Pineapple Ice Cream for every slice of this dish makes a perfect afternoon comfort food treat.
• A refreshing glass of Homemade Lemonade is exactly what you need to complement the sweetness of the dish.
• If you want to stay true to the chocolatey goodness of the recipe, then top the finished product with these Chocolate Covered Strawberries.
More Chocolatey Treats
How To Make Devil’s Food Cake
Preheat the oven to 325 degrees F. Line the bottoms of two 9-inch round cake pans with parchment paper, spray with baking spray, and dust with cocoa powder; set aside. In a large mixing bowl, sift together dry ingredients. In another bowl, add melted butter, coffee, and buttermilk and mix at medium speed for 2 minutes until combined. Add eggs and vanilla and beat for 2 more minutes. Combine the dry ingredients with the wet ingredients. 
Mix until well incorporated. Pour into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15 minutes and then cool completely on racks.
Finely chop both the chocolates and place them into a mixing bowl; set aside. In a small saucepan, bring heavy cream and corn syrup to a low boil. Remove from the heat and pour over the chopped chocolate. Let stand for 2 to 3 minutes then, starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Allow the chocolate to cool to room temperature.
Using a stand mixer with a whisk attachment, beat the mixture at medium speed and gradually add butter until frosting is thick, smooth, and silky.
Assembly
Using a serrated knife, trim the tops of the cooled cake layers to level them. Place one of the layers on a serving platter and spread 3/4 cup of the chocolate buttercream on top. Place the second cake layer on top. Spread the entire cake with the remaining frosting, swirling with your spatula decoratively. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
Devil's Food Cake
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (88.5g) unsweetened cocoa powder
- 2 teaspoons (12g) baking soda
- 1 teaspoon (4g) baking powder
- ½ teaspoon (2.5g) salt
Wet Ingredients
- 1 cup (227g) unsalted butter, melted
- 1 cup (237g) hot coffee
- 1 cup (245g) buttermilk , room temperature
- 2 large eggs , room temperature
- 1 ½ teaspoons (6.3g) vanilla extract
Chocolate Buttercream
- 8 ounces (226.8g) dark chocolate
- 8 ounces (226.8g) semisweet chocolate
- 1 ½ cups (360g) heavy cream
- 2 tablespoons (41g) corn (or simple) syrup
- 1 ½ cups (3 sticks) unsalted butter, cool, cut into cubes
Instructions
- Preheat the oven to 325 degrees F. Line the bottoms of two 9-inch round cake pans with parchment paper, spray with baking spray, and dust with cocoa powder; set aside.
- In a large mixing bowl, sift together dry ingredients. In another bowl, add melted butter, coffee, and buttermilk and mix at medium speed for 2 minutes until combined. Add eggs and vanilla and beat for 2 more minutes.
- Combine the dry ingredients to the wet ingredients. Mix until well incorporated.
- Pour into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for about 15 minutes and then cool completely on racks.
Chocolate Buttercream
- Finely chop both the chocolates and place into a mixing bowl; set aside.
- In a small saucepan, bring heavy cream and corn syrup to a low boil. Remove from the heat and pour over the chopped chocolate. Let stand for 2 to 3 minutes then, starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Allow the chocolate to cool to room temperature.
- Using a stand mixer with a whisk attachment, beat the mixture at medium speed and gradually add butter until frosting is thick, smooth, and silky.
Assembly
- Using a serrated knife, trim the tops of the cooled cake layers to level them. Place one of the layers on a serving platter and spread 3/4 cup of the chocolate buttercream on top. Place the second cake layer on top.
- Spread the entire cake with the remaining frosting, swirling with your spatula decoratively. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.
Tips & Notes:
- You may swap the coffee for simple water.
- You can substitute butter with oil but you should be prepared for the effects. Oil essentially doesn’t contain any water, this may result in a denser consistency.
- Replace the egg with a mix of water and cornstarch. For every tablespoon of corn starch, add three tablespoons of warm water.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Nutrition Information:
Abby Kessler says
The photo with the recipe shows a container of Dutch processed cocoa, but this is not specified in the recipe. For some recipes, this makes a difference. Is it preferred here?
ImmaculateBites says
No not really. Use what you have on hand.