Devil's Food Cake

Sinfully rich, glorious, and melt-in-your-mouth chocolate cake on steroids will totally satisfy any sweet tooth. Celebrate any special day, or any day for that matter, with pure decadence.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Cooling Time 15

Total Time 1 15

Servings

Calories 692kcal

Author Imma

Ingredients

Devil's Food Cake

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
¾ cup (65g) unsweetened Dutch-processed cocoa powder
2 teaspoons (12g) baking soda
1 teaspoon (4g) baking powder
½ teaspoon (3g) salt
1 cup (227g) melted unsalted butter
1 cup (240ml) hot coffee
1 cup (240ml) buttermilk at room temperature
2 large eggs at room temperature
1½ teaspoons (8g) vanilla extract

Chocolate Buttercream

8 ounces (225g) dark chocolate chips
8 ounces (225g) semisweet chocolate chips
1½ cups (360ml) heavy cream
2 tablespoons (40g) corn syrup (or simple syrup)
1½ cups (3 sticks) cool but not cold unsalted butter, cut into cubes

Instructions

The Cake

Preheat the oven to 325℉ (165℃). Line the bottom of two 9-inch or three 8-inch round cake pans with parchment paper, spritz with baking spray, and dust with cocoa powder. Set aside.
Sift the dry ingredients into a large mixing bowl and set it aside.
Mix the melted butter, coffee, and buttermilk at medium speed for 2 minutes, or until combined. Add the eggs and vanilla and beat for 2 more minutes.
Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool them in the pans for about 15 minutes, carefully remove them, and cool completely on a wire rack.

Chocolate Buttercream

While the cake is baking, place the dark and semi-sweet chocolate chips in a glass or stainless steel mixing bowl and set aside.
In a small saucepan, bring the heavy cream and corn syrup to a simmer. Remove from the heat and pour it over the chocolate.
Let it stand for 2-3 minutes, then, starting in the center, whisk towards the edges of the bowl until the chocolate completely melts and becomes smooth. Allow the mixture to cool to room temperature.
Whip the mixture at medium speed in a stand mixer with the whisk attachment, and gradually add the butter until the frosting is thick, smooth, and silky. A hand mixer will also work fine.
Using a serrated bread knife, trim the tops of the cooled cake layers to level them. Place the first layer on a serving platter and spread ¾ cup of the chocolate buttercream on top. Place the second cake layer on top.
Frost the entire cake with the remaining icing, swirling decoratively with your spatula. Slice and enjoy.

Notes

The heat from the coffee will bloom the cocoa powder and create a smoother batter.
To save time and an extra bowl, mix the dry ingredients in a large bowl, add the butter and hot coffee, and mix well. Then stir in the buttermilk, eggs, and vanilla extract.
The butter for the frosting should be slightly cooler than room temperature, unless room temperature is 65℉° (20℃).
If the chocolate in the frosting doesn’t melt thoroughly, microwave it for about 10 seconds, stir well, and repeat until smooth.
Please keep in mind that the nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.

Nutrition