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Devils Food Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 1/2 oz. dark chocolate (better quality chocolate will make the cake better!)
2 1/4 cup self-rising flour
(to make s-r flour, add 1 tsp baking powder and 1/4 tsp baking soda to 1 cup of flour)
1 tsp baking soda
1 cup butter (sub. Margarine)
2 2/3 cup dark brown sugar (I just used light brown because that is what I had)
1 tsp vanilla extract
3 eggs (I used egg substitute)
1/2 cup buttermilk (I used the real stuff because I was too lazy to create the version)
2 cups boiling water
Frosting
1 1/3 cup superfine sugar
2 egg whites
1 tbsp lemon juice
3 tbsp orange juice


Lightly grease and flour two shallow 8 inch round cake pans. (I recommend using normal springform pans [i.e. cheesecake pans] because the shallow ones might overflow and the springform allows you to get the cake out easier)


Melt the chocolate in a pan (Note: if you don't know how to melt and temper chocolate, look it up or you will be pissed that you will have to do this step more than once!!!!!)


Sift the flour and baking soda together.


Beat the butter and brown sugar in a bowl until pale and fluffy. Beat in the vanilla extract and the eggs, one at a time and beating well after each addition. Add a little extra flour if the mixture is beginning to curdle.


Fold the melted chocolate into the mixture until well blended (FOLD not beat or wisk! There is a difference and you will notice it). Gradually fold in the remaining flour, then stir in the buttermilk and the boiling water.


Divide the mixture between the pans and level the tops. Bake in a preheated 375F oven for 30 minutes, or until springy to the touch. Cool the cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.


Place the frosting ingredients in a double boiler over gently simmering water. (You can create a double boiler by putting a glass mixing bowl over a sauce pan) Beat, preferably (and it's easier!!!!) with an electric beater, until thickened and forming soft peaks (i.e. should be able to hold the shape for a second or two before dropping). Remove from the heat and beat until the mixture is cool.


Sandwich the 2 cakes together with a little of the frosting, then spread the remainder ove the sides and top of the cake, swirling as you do so. Decorate with mint leaves, chocolate curls or candied orange peel.


Pairs Well With


Notes

This was the first cake I have made (besides cheesecake) from scratch, and the cake is AWESOME!

Note: The icing does taste like oranges! I didn't like it so next time I will probably sub rum, kahlua, baileys, etc. for a different taste

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