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The Ultimate Devil’s Food Cake

                              Credit: 
                              Yuki Sugiura

Ingredients

Ingredient Checklist

3 sticks unsalted butter, room temperature, plus more for pans

1 cup boiling water

3/4 cup unsweetened Dutch-process cocoa powder

4 ounces bittersweet chocolate, chopped (3/4 cup)

3 1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 teaspoons coarse salt

2 cups packed light-brown sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 cup sour cream

6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

      Cook's Notes

Dutch-process cocoa powder produces darker, smoother-tasting chocolate than the natural variety.

      Variations

If you like your frosting sweeter and fluffier, you’ll be tempted by the cloud-like Seven-Minute Frosting, which is often paired with devil’s food cakes.Or, for a purely chocolate finish, try whipped chocolate ganache: Chop 24 ounces bittersweet chocolate into 1/4-inch pieces; transfer to a heatproof bowl. Heat cream in a saucepan just until simmering. Pour over chocolate; let sit for 2 minutes, then stir to combine. Let cool completely, stirring occasionally. Whisk chocolate mixture until lightened; do not overmix. Use immediately. (Makes about 6 cups.)

Gallery

The Ultimate Devil’s Food Cake

                              Credit: 
                              Yuki Sugiura

The Ultimate Devil’s Food Cake

                              Credit: 
                              Yuki Sugiura

The Ultimate Devil’s Food Cake

                              Credit: 
                              Yuki Sugiura

The Ultimate Devil’s Food Cake

Ingredients

Ingredients

  • 3 sticks unsalted butter, room temperature, plus more for pans
  • 1 cup boiling water
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 4 ounces bittersweet chocolate, chopped (3/4 cup)
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons coarse salt
  • 2 cups packed light-brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Directions

Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.

In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.

Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.

Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they’re level.

Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.

Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

      Cook's Notes

Dutch-process cocoa powder produces darker, smoother-tasting chocolate than the natural variety.

      Variations

If you like your frosting sweeter and fluffier, you’ll be tempted by the cloud-like Seven-Minute Frosting, which is often paired with devil’s food cakes.Or, for a purely chocolate finish, try whipped chocolate ganache: Chop 24 ounces bittersweet chocolate into 1/4-inch pieces; transfer to a heatproof bowl. Heat cream in a saucepan just until simmering. Pour over chocolate; let sit for 2 minutes, then stir to combine. Let cool completely, stirring occasionally. Whisk chocolate mixture until lightened; do not overmix. Use immediately. (Makes about 6 cups.)

Cook’s Notes

Dutch-process cocoa powder produces darker, smoother-tasting chocolate than the natural variety.

Variations

If you like your frosting sweeter and fluffier, you’ll be tempted by the cloud-like Seven-Minute Frosting, which is often paired with devil’s food cakes.Or, for a purely chocolate finish, try whipped chocolate ganache: Chop 24 ounces bittersweet chocolate into 1/4-inch pieces; transfer to a heatproof bowl. Heat cream in a saucepan just until simmering. Pour over chocolate; let sit for 2 minutes, then stir to combine. Let cool completely, stirring occasionally. Whisk chocolate mixture until lightened; do not overmix. Use immediately. (Makes about 6 cups.)

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for The Ultimate Devil’s Food Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for The Ultimate Devil’s Food Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest