The Devil’s Food cake has a rich history and is beloved for its distinct flavor profile, contributing to its enduring popularity. Originating in the United States in the early 20th century, this decadent dessert gained prominence as a contrast to the lighter and airier Angel Food cake. The Devil’s Food cake is characterized by its deep, dark chocolate flavor, achieved through the use of cocoa powder or melted chocolate in the batter. The addition of coffee or buttermilk enhances its richness and moistness, creating a luscious texture. Its intense chocolate taste is often complemented by creamy frostings such as chocolate ganache or buttercream. The cake’s indulgent and indulging nature, combined with its deep chocolate flavor, has made it a perennial favorite for celebrations and special occasions, captivating the taste buds of chocolate enthusiasts worldwide.
Devil’s food cake
Ingredients
- – 2 cups all-purpose flour
- – 1 3/4 cups granulated sugar
- – 3/4 cup unsweetened cocoa powder
- – 1 1/2 teaspoons baking powder
- – 1 1/2 teaspoons baking soda
- – 1 teaspoon salt
- – 2 large eggs
- – 1 cup whole milk
- – 1/2 cup vegetable oil
- – 2 teaspoons vanilla extract
- – 1 cup boiling water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
- Gradually add the boiling water to the batter, mixing on low speed. The batter will be thin, but that’s normal.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
