Devils Food Cake With Sinful Chocolate Frosting Recipe 445

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DEVIL'S FOOD CAKE WITH CHOCOLATE FUDGE FROSTING



Devil's Food Cake with Chocolate Fudge Frosting image

This recipe won several blue ribbons at our state fair. The made-from-scratch chocolate layer cake topped with a fudgy homemade frosting is truly a can't-miss dessert. -Donna Carman, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
2-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup sour cream
1 cup water
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
3-3/4 cups confectioners' sugar
1/2 cup whole milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 678 calories, Fat 29g fat (18g saturated fat), Cholesterol 107mg cholesterol, Sodium 377mg sodium, Carbohydrate 104g carbohydrate (77g sugars, Fiber 3g fiber), Protein 7g protein.

DEVIL'S FOOD CAKE WITH SINFUL CHOCOLATE FROSTING RECIPE - (4.4/5)



Devil's Food Cake with Sinful Chocolate Frosting Recipe - (4.4/5) image

Provided by AzWench

Number Of Ingredients 12

10 ounces 60% Cacao Bittersweet Chocolate Baking Bar
6 ounces Milk Chocolate Baking Bar
1/4 cup Unsweetened Cocoa
1/2 cup unsalted butter
1/2 cup firmly packed light or dark brown sugar
1 tablespoon light corn syrup
1 cup all-purpose flour
1/2 teaspoon baking soda
2 large eggs, beaten
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 cup sour cream

Steps:

  • If you like a very tall layer cake, double all of the ingredients for four layers instead of two. Preheat the oven to 325°F. Butter the bottoms and sides of two 9 by 2-inch round cake pans, and line with parchment paper. To make the cake, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt together 4 ounces (1 bar) of the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside. In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture. Add in the eggs, vanilla, and milk and beat with a spoon until well blended. Divide the mixture evenly between the two prepared pans. Bake for 25 to 29 minutes, until firm to the touch. Remove from the oven and cool on wire racks. When cool, turn out of the pans. While the cake is cooling, make the frosting. In the top of a double boiler, or in a heatproof bowl over barely simmering water, melt the remaining 6 ounces (1 1/2 bar) bittersweet and milk chocolates, stirring occasionally until smooth. Remove from the heat. Beat in the sour cream. Spread one-third of the frosting on top of one cake layer, then set the second layer on top. Use the remaining frosting to spread over the top and sides of the cake. Let sit in a cool spot, but do not chill in the refrigerator. This cake is best if enjoyed within 4 days of baking.

CHOCOLATE FROSTING FOR DEVIL'S FOOD CAKE



Chocolate Frosting for Devil's Food Cake image

Provided by Alton Brown

Time 15m

Yield 2 cups

Number Of Ingredients 5

5 1/2 ounces unsalted butter, room temperature
1 ounce mayonnaise
3 ounces semisweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch kosher salt

Steps:

  • Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
  • Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

DEVIL'S FOOD CHOCOLATE CAKE WITH DULCE DE LECHE FROSTING



Devil's Food Chocolate Cake with Dulce De Leche Frosting image

Provided by Food Network

Categories     dessert

Number Of Ingredients 15

1 3/4 cups cake flour
3/4 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 cups sugar
3 eggs
2/3 cup semisweet chocolate chips, melted
1 1/4 cups vegetable oil
1 1/4 cups buttermilk
3/4 cup brewed coffee
1 cup heavy whipping cream
One 13.4-oz can dulce de leche
8 oz cream cheese, room temperature
1 tsp pure vanilla extract
Pinch of salt

Steps:

  • For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
  • Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
  • In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
  • For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
  • To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

DEVIL'S FOOD CAKE WITH MILK CHOCOLATE FROSTING



Devil's Food Cake with Milk Chocolate Frosting image

This devilishly delicious, light and airy, all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake or 3 dozen standard cupcakes

Number Of Ingredients 15

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour, (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
8 ounces bittersweet chocolate
8 ounces milk chocolate
1 1/2 cups heavy cream
2 tablespoons corn syrup
3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Steps:

  • Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes).
  • Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.
  • Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside.
  • In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes.
  • Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature.
  • Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky.
  • Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top.
  • For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes.
  • Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

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