Devil's Food Cake
- Level: Intermediate
- 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
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 30
- Protein
- 5
- Cholesterol
- 30
- Sodium
- 249
- Total: 3 hr 5 min (includes cooling time)
- Active: 1 hr 15 min
Ingredients
Unsalted butter, for greasing
2 ounces semisweet baking chocolate or chocolate chips
100 grams (1 cup) cocoa (use high fat cocoa, 22 to 24 percent fat)
4 teaspoons instant coffee or espresso
8 fluid ounces boiling water
400 grams (2 cups) white sugar
220 grams (1 3/4 cups) all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
8 ounces (1 cup) buttermilk
4 fluid ounces vegetable oil
2 large eggs
2 teaspoons quality vanilla extract
Directions
- 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.