Satan Cake Chocolate And Coffee Recipes

SATAN CAKE (CHOCOLATE AND COFFEE)

Steps:

• Sift together flour, sugar, cocoa, salt, and baking soda.
• Combine milk and vinegar, then stir in oil. Add this wet mix to the dry mix; stir well.
• Gradually stir in boiling coffee.
• Pour into greased and floured pan (9x13 or other of your choice).
• Bake @ 350 for around 30 minute Test center of cake with knife to check for doneness.
• Ganache Topping: (I love this ganache because it's made with milk, butter, and cocoa rather than cream and chunks of chocolate; I keep these ingredients on hand, so it's easier to make on the fly.).
• Ingredients: 1 C sugar, 6 Tbsp milk, 6 Tbsp Butter, 1/2 C cocoa.
• Bring all to a boil and boil for 3 minute Pour over warm cake.
• *We have substituted mayo for the oil in a pinch. Makes a denser cake, but still very delicious.

THE BEST DEVILS FOOD CAKE

Steps:

• Preheat oven to 325 F. Grease and lightly flour (2) 9-inch round cake pans. Set aside.
• In a large bowl, whisk together dry ingredients.
• Stir in coffee, oil, and buttermilk and mix just until combined.
• Add eggs and vanilla and mix until combined.
• Pour batter into prepared baking pans.
• Bake on the middle rack for 30 minutes. (may need more or less time)
• Let cakes cool in pans until pans are cool enough to touch, and then remove cakes and allow them to cool completely on a wire rack.
• While cakes are cooling, prepare frosting by creaming the butter with a mixer in a medium bowl.
• Slowly add powdered sugar until the mixture is thick and combined.
• Mix in heavy whipping cream and vanilla extract.
• Mix on medium speed, for 2-3 minutes or until frosting is light and fluffy.
• Frost cooled cakes using an offset spatula.
• Store cakes in an airtight cake container.

THE ULTIMATE DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
• In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
• Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
• Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
• Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
• Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.