Devil’s Food Cake

2012-11-07
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 2:00 h
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Nutritional Info

This information is per serving.

  • Calories

    300
  • Calories from Fat

    124
  • Total Fat

    14g
  • Saturated Fat

    5g
  • Trans Fat

    1g
  • Cholesterol

    55mg
  • Sodium

    101mg
  • Carbohydrates

    44g
  • Dietary Fiber

    3g
  • Sugar

    27g
  • Protein

    7g

Devil’s Food Cake is one of America’s most popular cakes especially for lovers of dark chocolate.

Nutrition Information

Nutrition information is for unfrosted cake.

Baking TImes

Oven temperatures can vary by 50°F or more. Modern oven are more accurate, but there can still be variations. Overcooked cakes can be dry and tough. Whenever you are baking a new cake recipe, check after the minimum recommended baking tie by inserting a wood toothpick or cake tester into the cakes center. When it comes out clean, regardless how long it has been in the oven, the cake is done.

8-inch round or square: 20-25 minutes

9-inch round or square: 25-30 minutes

Bunt: 45 to 50 minutes

Substituting Cocoa Powder For Baking Chocolate

Cocoa powder can be substituted for baking chocolate. Use:

  • 6 tbsp (30 ml) cocoa powder
  • 2 tbsp (30 ml) shortening or oil

Add to hot water in Step 3.

Cook’s Tip

If you are not frosting your cake and prefer coating cake pans with flour and shortening/butter. Dusting with cocoa powder prevents white specks.

 

Ingredients

  • 2 oz (56 g) unsweetened baking chocolate
  • 1/4 cup (28 g) cocoa powder
  • 1 1/4 cup (360 ml) boiling water
  • 3/4 cup (105 g) all purpose flour
  • 3/4 cup (90 g) cake flour
  • 1 teaspoon (5 ml) baking soda
  • 8 oz (220 g) butter or margarine, softened
  • 1 1/2 cups (300 g) packed brown sugar
  • 3 large eggs
  • 1/2 cup (120 ml) plain yogurt
  • 1 teaspoon (5 ml) pure vanilla extract
  • Non-stick Cooking Spray or parchment paper

Method of Preparation

Step 1

Have all ingredients at room temperature except water when possible. Preheat oven to 350°F (175°C).

Step 2

Combine chocolate and water in a heat proof boil and add boiling water. Stir or whisk until smooth.

Step 3

Shift together flours and baking soda.

Step 4

Using a hand mixer un medium speed, beat butter until creamy (about 1 minute). Add brown sugar and beat on high speed until light and fluffy (2 to 3 minutes). Scrape bowl and add eggs one at a time beating on medium-high speed about 30 seconds after each egg. Reduce speed to medium and add yogurt and vanilla beating until well combined.

Step 5

Scrap the bowl and at low speed add the one-third of the flour followed by one half of the chocolate repeating ending with the flour. Beat only until there are no specks of flour. Do not over mix.

Step 6

Scrape the bowl, stirring gently, to assure the batter is uniform in consistency.

Step 7

Coat pans with cooking spray or line bottom with parchment paper coated coated with cooking spray. Divide batter among pans (three 8-inch, two 9-inch or Bundt).

Step 8

Bake per recommended baking time or until a toothpick inserted in the center comes out clean. Cool 20 minutes for round and 40 minutes for Bundt before removing from pans. Cool completely before serving or frosting.