Chocolate Cake

As I was sitting at the computer, editing my profile, it occurred to me that I have never posted the recipe for the cake that inspired my blog title. There are many variations of Devil’s Food Cake, but this one is particularly good and simple to make. The recipe is courtesy of David Lebovitz, from his blog of the same name. And just in case you needed a little departure from the cookies, tarts, rum balls, and steamed puddings that abound this time of year, I’m sure you won’t get any refusals when you present this chocolate beauty. Anytime is a good time for Devil’s Food Cake.

Devil’s Food Cake (from David Lebovitz)
Makes on 9 inch layer cake

For the Cake
9 tablespoons cocoa powder
1 1/2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 ounces (1 stick) unsalted butter at room temperature
1 1/2 cup granulated sugar
2 large eggs, at room temperature
1/2 cup strong coffee (or water)
1/2 cup milk
For the Frosting
10 ounces bittersweet or semisweet chocolate, coarsely chopped (I like Cacao Barry or Valrhona)
1/2 cup heavy cream
1 1/2 sticks unsalted butter (3/4 cup).

Position a rack in the center of the oven and preheat to 350F. Butter two 9×2 inch cake pans and line the bottoms with parchment paper. In a medium bowl sift together the cocoa, flour, salt, baking soda, and baking powder. In a large bowl, with an electric mixer (or by hand), beat the butter and sugar together until smooth and creamy. Add the eggs, one at a time, and beat to incorporate. Mix together the milk and the coffee. Stir 1/2 the dry ingredients into the butter mixture then add the coffee mixture. Stir to blend, then add the remaining flour mixture. When smooth and evenly mixed, divide between the prepared pans and bake for 25 minutes, or until done. Cool on a rack and remove from the pans when ready to frost.
For the Frosting:
Melt the chocolate with the cream in a heat-proof bowl over a pan of simmering water. Whisk in the butter, a few pieces at a time, until incorporated. Allow the mixture to cool until spreadable (which may take several hours at room temperature). Place one cake layer on a serving plate and scoop a generous amount of frosting atop, spreading it almost to the edges of the cake. Top with the remaining layer and frost the sides and top of the cake, making decorative swirls as you go. Store under a cake dome if not eaten the day it is made.

2 Comments

  • Ayesha

    Hi,
    I need some guidance.I made this cake yesterday. Though the flavor was yummy and crumb was moist and soft but I dont know why my cake had vertical lines as in when I sliced it, it had vertical lines all across the crumb like cylindrical holes.. so it wasn’t looking presentable though guests liked the taste. Can you suggest what went wrong??

    • donna

      Hi Ayesha,
      I am pleased that you enjoyed the cake but I too am puzzled by the textural variations you describe. My best guess is that perhaps there was a pocket of un-dissolved leavening agent that caused larger than usual air bubbles? I have searched for an answer and haven’t found one yet; I will let you know if I come up with anything more helpful, okay? Thank you for your thoughtful comment.

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