Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Devil's Food Cake
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- Level: Intermediate
- Total: 3 hr 5 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: Three 8-inch cake layers, or 48 ounces of batter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 311
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 30 mg
- Sodium
- 249 mg
- Level: Intermediate
- Total: 3 hr 5 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: Three 8-inch cake layers, or 48 ounces of batter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 311
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 30 mg
- Sodium
- 249 mg
Ingredients
Directions
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14m
Easy
CLASS
- Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment.
- Combine the chocolate, cocoa and instant coffee. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth.
- Add the sugar, flour, baking soda, baking powder and salt into mixer bowl and mix on low with the paddle attachment to combine.
- Add the buttermilk to the chocolate mixture to cool it slightly more.
- Whisk together the oil, eggs and vanilla.
- Add the chocolate and wet ingredients to the dry. Turn the mixer on low and combine until the dry is moistened. Raise the mixer speed to medium and beat for 2 minutes, scraping halfway through.
- Scrape into pans and bake until a toothpick comes out with a few moist crumbs, 25 to 30 minutes. Allow the cakes to cool in the pans for 15 minutes, and then turn onto a rack to cool. Wrap tightly in plastic wrap.
