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Devil's Food Cake from United States

Devil's food cake is a sinful, moist, airy and rich layered chocolate cake. The layers with chocolate frosting makes this a very filling dessert.
Course Desserts
Cuisine American
By Cook Method Oven
Occasion Holiday Special, Party
By Diet Kid Friendly
Dish Type Eggless Cakes
Author Srivalli

Ingredients

For the Cake

  • 1/2 cup Cocoa Powder
  • 1/2 cup Brown Sugar
  • 1 cup Boiling water
  • 9 tbsp Butter soft unsalted
  • 3/4 cup Sugar powdered
  • 1.5 cups All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Vanilla Essence
  • 2 tbsp Egg Replacer for two eggs

For the Frosting

  • 1/2 cup Water
  • 2 tbsp Brown Sugar
  • 3 tbsp Butter
  • 1/2 cup Dark Chocolate Compound

Instructions

For the Cake

  • Preheat the oven to 185°C.
  • Line the bottoms of a 6" cake tin, with parchment and butter the sides.
  • In a bowl, take the cocoa, brown sugar and pour in the boiling water. Whisk to mix, then set aside.
  • Cream the butter and powdered sugar together, beating well until pale and fluffy. Add vanilla essence and cream again.
  • Mix in the 2 tbsp egg replacer with 6 tbsp water and keep it aside.
  • In another bowl, sift the flour with baking powder, baking soda.
  • Now add the egg replacer and the flour alternatively to the cocoa mix, beat well.
  • The last flour batch can be gently folded into the batter.
  • Pat it down well and bake for 30 mins.
  • I baked further at 170 for 20 mins.

For the Frosting

  • Melt the brown sugar and butter, add water and the dark chocolate. Simmer for 5 to 7 mins.
  • Allow to cool.

Assembling the cake

  • Once the cake is cooled, slice through the middle to get two layers.
  • Apply the frosting in the center, place the other layer on top and cover all over the frosting.

Notes

  1. Original Cake was baked in 2 8inch round cake tins. I should have followed it and made 2 8" cakes.
  2. That should have worked out easier and the baking time would have been just 30 mins. The crumb is very soft and you will have to handle it very carefully while layering.
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