Devil's Food Cake
Ingredients
Ingredients to be Creamed and Mixed:
- ½ cup butter (1 stick), softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
Chocolate:
- 2-ounces melted and cooled unsweetened chocolate
- 1-ounce melted and cooled semi-sweet chocolate
Dry Ingredients:
- 1⅔ cups all purpose flour (or 2 cups cake flour)
- 1½ teaspoons baking soda
- ½ teaspoon salt
Moist Ingredients:
- 1½ cups buttermilk
- 1 teaspoon vanilla
Instructions
-
Preheat oven to 350°.
- For 2-layer cake grease and flour two 9-inch round cake pans. For rectangular cake grease and flour a 13x9x2 oblong pan.
- Click here for instructions on how to prepare cake pans for baking.
- For cupcakes see my Devil's Food Cupcakes recipe.
- Bring 1-inch of water to a simmer in a medium saucepan.
- Place a medium-sized mixing bowl over the saucepan, making sure the bowl does not touch the water
- Add the unsweetened and semi-sweet chocolate to the bowl, stirring gently with a heatproof rubber spatula until the chocolate has melted.
- Turn off the heat.
- Remove the bowl of melted chocolate to a heatproof surface and allow to cool for a few minutes.
- In a large mixing bowl cream butter until light and fluffy. For a stand mixer use the paddle attachment.
- Add brown and white sugar.
- Beat on high speed for 1 minute until butter and sugar are well mixed.
- Add eggs one at a time and beating on medium speed for 30 seconds after each.
- Add the melted chocolate to the work bowl and mix in.
- In a separate bowl, whisk together the flour, soda, and salt.
- In a small bowl whisk together the buttermilk and vanilla.
- Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
- Once all ingredients are mixed together, beat on medium high speed, scraping bowl occasionally for 3 minutes.
- Pour batter into prepared pan(s).
- If you are making two 9-inch round cakes bake 30 to 35 minutes. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
- Cool 9-inch round cake pans on a rack for exactly 10 minutes, then invert onto a cooling rack. Click here to see how to how to remove cakes from pans.
- Cool completely on a rack before frosting.
- If you are making an oblong cake bake 35 to 40 minutes. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
- Cool completely on a rack before frosting.
Comments
Frost with chocolate buttercream frosting, chocolate ganache, French silk frosting, or whipped chocolate ganache.If you are making a layer cake click here for instructions on frosting a layer cake.