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Devil's Food Cake with a Slice being removed
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Devil's Food Cake

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!
Course Dessert
Cuisine American
Cook Time 1 hour 10 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 774kcal
Author Imma

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.

Notes

  1. You may swap the coffee for simple water.
  2. 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.
  3. Replace the egg with a mix of water and cornstarch. For every tablespoon of corn starch, add three tablespoons of warm water. 
  4. 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

Serving: 1slice | Calories: 774kcal | Carbohydrates: 100g | Protein: 12g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 817mg | Potassium: 553mg | Fiber: 7g | Sugar: 63g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 7mg