Devil’s Food Cake2012-11-07
- Servings : 12
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 2:00 h
This information is per serving.
Calories from Fat124
Devil’s Food Cake is one of America’s most popular cakes especially for lovers of dark chocolate.
Nutrition information is for unfrosted cake.
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.
If you are not frosting your cake and prefer coating cake pans with flour and shortening/butter. Dusting with cocoa powder prevents white specks.
- 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
Have all ingredients at room temperature except water when possible. Preheat oven to 350°F (175°C).
Combine chocolate and water in a heat proof boil and add boiling water. Stir or whisk until smooth.
Shift together flours and baking soda.
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.
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.
Scrape the bowl, stirring gently, to assure the batter is uniform in consistency.
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).
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.