Kathleens Devils Food Cake Recipe 465

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DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING



Devil's Food Cake with Cream Cheese Frosting image

What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup milk
2 cups plus 2 tablespoons granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
  • Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
  • Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
  • Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
  • Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
  • Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

DEVIL'S FOOD CAKE



Devil's Food Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 24 servings

Number Of Ingredients 21

4 cups cake flour
2 teaspoons baking soda
3/4 teaspoon sea salt
1 cup cocoa, European style
1 cup warm water
1 cup buttermilk
1 cup cool water
3 teaspoons vanilla
2 sticks unsalted butter, softened
2 cups white sugar
1 1/2 cups light brown sugar
4 whole eggs, room temperature
1/2 cup bittersweet Scharffen Berger chocolate, finely grated
Chocolate Cream Filling, recipe follows
Thick and Rich Chocolate Glaze, recipe follows
6 cups heavy cream, cold
20 ounces bittersweet chocolate, chopped coarsely
2 sticks unsalted butter
4 cups heavy cream
4 sticks unsalted butter
35 ounces bittersweet chocolate, chopped

Steps:

  • Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit inside a 16-inch round cake pan and place inside. Grease the bottom and sides of the pan with butter. Dust with flour and tap out any excess. Set aside. Sift the flour, baking soda and salt into a bowl. Set aside. Combine the cocoa and the warm water in a medium sized bowl, whisk until smooth. In another medium sized bowl whisk the buttermilk, water and vanilla, set aside. Add the softened butter to the bowl of a standard mixer. Add the white sugar and the light brown sugar, beat with the paddle until very light in color and texture, about 3 minutes. Scrape the sides of the bowl with a spatula. Break 4 eggs into a small bowl. On low speed, add 1 egg at a time to the bowl. Add the additional eggs only after each is well combined. Scrape the bowl with a spatula. Raise the speed to medium, beat 1-minute until light and fluffy. Add the cocoa mixture, beat on low speed until just combined. Add the flour mixture and the buttermilk mixture alternately: 3 additions of flour, 2 of the buttermilk. I do this visually, a little more than 1 cup of flour, then about 1 cup of the buttermilk mixture, then repeating. Remember to scrape the sides of the bowl with a spatula after each addition. The batter will be smooth. Gently fold in the grated chocolate. Pour the batter into the prepared pan. Bake in the center of the oven until done, about 45 minutes. Do not over bake, the cake will fall firm in the center. Cool. Turn the cake over onto your work surface. Peel off the parchment paper. Cut the cake in half horizontally with a serrated knife. Fill the cake with Chocolate Cream Filling. Top the cake with Thick and Rich Chocolate Glaze.
  • Warm the heavy cream in a heavy stainless pot. Add the chopped chocolate and butter. Stir over low heat until the chocolate is almost melted. Take off the heat, and stir until smooth. Cool, then refrigerate until cold. Whip until light and fluffy. Place the bottom layer of the devil's food cake on a cardboard cake circle. Top with the cream filling. Place the other cake layer on top. Press down gently with your hands. Finish the cake with the Thick and Rich Chocolate Glaze.
  • Warm with heavy cream, in a heavy stainless pot until warm. Add the chopped chocolate and the butter. Stir over low heat until the chocolate is almost melted. Take off the heat and stir until smooth. Cool slightly. Whisk and pour over the filled cake when it has slightly thickened. Smooth with a spatula. For a perfect finish, refrigerate the cake with one coat of glaze on top. When cold and set, add another portion of glaze and smooth nicely with a spatula. Make sure that the second coat of glaze has not hardened. If so, reheat only for a few seconds to the desired consistency.

DEVILS FOOD CAKE/1948 VERSION



Devils Food Cake/1948 Version image

This is very moist, and takes on a bit of a red hue after cooling. You may use your favorite icing, the icing listed is my favorite, quick and tasty.

Provided by angelfan

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup cocoa
1/2 cup cold water
2 teaspoons baking soda
2/3 cup butter
2 eggs
2 1/2 cups flour
3/4 cup sour milk or 3/4 cup buttermilk
1 1/2 cups sugar
1 teaspoon vanilla

Steps:

  • Mix water, cocoa and baking soda, let stand while preparing the rest of the ingredients.
  • Cream butter and sugar, beat in eggs, add half the flour and half the milk beat well.
  • Add the cocoa mixture and remaining flour and milk and vanilla.
  • Bake in two greased and floured cake pans, at 350°F for 30 minutes or until cake tests done.
  • Frost with icing:2 cups powdered sugar, 1 tsp vanilla, 1/2 to 3/4 cup milnot.
  • Beat milnot canned milk into powdered sugar a little at a time until spreadable; add vanilla.

KATHLEENS DEVILS FOOD CAKE RECIPE - (4.6/5)



Kathleens Devils Food Cake Recipe - (4.6/5) image

Provided by cherichavez

Number Of Ingredients 15

3 oz. good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter room temp
2 cups dark brown sugar
3 eggs
2 1/4 cups of cake flour
2 t. baking soda
1/2 t. salt
1/4 cup buttermilk
1 cup boiling water
2 t. vanilla
Chocolate Fudge Icing
3 cups semisweet chocolate morsels
2 sticks of unsalted butter (16 T.)room temp
2 t. vanilla
2 cup powder sugar

Steps:

  • 1. Preheat oven to 375, grease and flour 9 inch pans 2. Melt chocolate and set a side 3. Cream butter and brown sugar. Than with the mixer on low speed add eggs 1 at a time, beating well after each. then add the chocolate. 4. in a bowl combine the flour, baking soda, and salt. Alternating between the 2 add flour mixture and buttermilk to the chocolate mixture in 3 stages, ending with flour. Than slowly add the boiling water and vanilla. 5. Pour the batter into the 2 cake pans. Bake until the toothpick comes out clean, 30 mins. 6. remove the pans from the oven and let them cool about 5 mins. then transfer the cakes to cooling wire racks. Let the cakes cool completely. 7. Ice the cake Chocolate Icing 1. Combine the chocolate and butter and melt. 2. remove from the heat and stir in the vanilla and transfer to a mixing bowl. 3.Slowly add the sugar and mix until smooth

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