Devil's Food Cake
Remember the boxed stuff? Where the batter tasted about as good as the finished cake and if you could get away with it you're sorely tempted to just eat it with a spoon and forget buttering and flouring the cake pans?
I do. And you know you do too. Devil's Food Cake is just that good. Originally getting it's name because of it's opposite appearance to Angel Food Cake and because of it's dark, rich taste it carries the perfect amount of chocolate punch. I like it with simple buttercream - although of course I'd eat simple buttercream on anything at all (including the aforementioned spoon).
Don't be fooled by the tiny bit of coffee in this recipe. The result won't be a 'mocha' thing at all. Coffee and chocolate work beautifully hand in hand - the coffee enhances the chocolate flavor without competing with or overwhelming it. This cake is a favorite birthday request at my house. Once you try it, I'll be it will be at your house too!
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup cocoa
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup coffee
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
How to Make Vanilla Extract
- Butter and flour two nine inch cake pans. Preheat oven to 325F.
- In the bowl of an electric mixer, whisk together (by hand) flour, salt, baking powder, baking soda, cocoa and sugar. Whisk well to fully incorporate.
- Add the oil, coffee and milk and mix until fully incorporated - about two minutes. Add eggs one at a time, mixing after each. Stir in vanilla, scraping down the sides of the bowl and mix for another couple of minutes.
- Divide batter among prepared cake pans, and bake for about 30 minutes, or until a cake tester inserted into the center of each cake comes out clean. All cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completley before frosting.
Frost with White Vanilla Buttercream Frosting.
White Vanilla Buttercream Frosting
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1/2 cup butter, room temperature
- 1/2 cup shortening, room temperature
- 1 cup white granulated sugar
- 2 teaspoon vanilla
1. In a medium saucepan over low heat, whisk together milk and flour. Cook until thickened, stirring constantly. Cover and chill completely.
2. In the bowl of an electric mixer, beat together butter, sugar and shortening until creamy. Add vanilla.
3. Add cold milk mixture and beat for 8-10 minutes. Frost cakes, and chill both.
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