Dessert | Food

Indulge With The Sinfully Decadent Devil's Food Cake

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In today's health-obsessed world it's easy to stay on top of your diet but hard to have fun. We count every calorie and drive ourselves crazy cutting out carbs, sugar and taste from all our meals until our lunch bags are filled with nothing but carrots.

Sometimes you just need to cut loose and have some fun, and the rich, chocolate covered Devil's Food cake is a great way to say "not today" to your diet.

Since 1905 this classic American dish has been turning health nuts to the dark side, try it and you'll see why!

The Food Network


For the cake:

  • 1 1/2 cup of cake and pastry flour
  • 1 1/3 cup superfine (quick dissolving) sugar
  • 1/2 cup Dutch process cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cool, unslated butter, cut into pieces
  • 1/2 cut hot, strong brewed coffee
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

For the fudge frosting:

  • 12 ounces of semisweet chocolate, chopped
  • 1 3/4 cup whipping cream
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt


For the cake:

  1. Preheat the oven to 350 degrees. Grease 2 8-inch cake pans and line the bottoms with parchment papers. Dust the sides of the pan with flour and ta out any excess flour.
  2. Sift the flour, sugar, cocoa powdr, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer with the paddle attached. Cut up the butter and add it in, mixing everything until the mixture is a fine crumble (like breadcrumbs) with no large butter pieces visible.
  3. Stir the hot coffee, milk and vanilla together and add it all into the flour mixture, bleding until it's smooth. Break the eggs in a small dish and stir them with a fork before adding them to the batter. Blend the mixture on Medium speed until it's smooth and fluid. Divide the batter evenly between the two pans and tap them on the counter to get rid of an bubbles.
  4. Bake the cakes for about 30 minutes, until a toothpick inserted in the center will slide out clean. Cool the cakes for 20 minutes in their pans, them tip them out on cooling racks to cool completely at room temperature. The cakes can be baked a day ahead of the frosting and kept at room temperature.

For the fudge frosting:

  1. Place the chocolate and cream in a metal bowl over a pot of simmering water. Stir the mixture until all the chocolate has melted and the mixture is smooth. Removed the bowl from the heat and whist in sour cream, vanilla and salt.
  2. Let the mixture cool completely to room temperature, stirring occasionally. Once it's cool and thicker, whisk by hand until it's thick enough to spread
  3. Place the first layer of cake on the serving plate, trim the cake to level it if you need. Add a generous layer of frosting on top. Trim the second cake (if you need to) and place it on top of the first layer. Spread frosting over the top and sides of the cake. Chill the cake for 2 hours.
  4. The cake will stay tasty in your refrigerator for for 3 days, enjoy!

Share this delicious cake with someone you know!

[H/T: Food Network]

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