Moist Devils Food Cake Recipe

Traditional Devil's Food Cake Brown Eyed Baker

WebFeb 7, 2018 · Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the …

Rating: 4.4/5(23)
1. Preheat oven to 350 degrees F. Grease two 9x2-inch round cake pans, line the bottoms with parchment paper, grease the parchment and flour the pans. Set aside.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
3. Using an electric mixer, cream the butter and sugar on medium speed for 3 minutes, until light and fluffy. On low speed, add the eggs, on at a time. Add the vanilla and beat until well mixed, scraping down the bowl with a rubber spatula.
4. In a small bowl, whisk together the cocoa powder and hot coffee until smooth.

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OldFashioned Devil’s Food Cake Baker by Nature

WebFeb 9, 2021 · Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. …

Rating: 4.8/5(26)
1. Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
2. Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
3. Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!

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The Best Devil's Food Cake Recipe The Flavor Bender

WebMay 21, 2020 · Prep your 8 inch cake pans by lightly buttering the sides of the pans, and a little on the bottom as well (see my cake pan conversion …

Rating: 5/5(5)
1. Preheat oven to 350°F / 180°C. Line the bottom of three 8 inch cake pans with parchment paper, and butter and dust the sides with cocoa powder. Set aside until needed.
2. Place the hot coffee, cocoa powder and chocolate in a small saucepan. Heat this mixture while stirring to melt the chocolate and cocoa powder in the coffee. Once you have a smooth mixture and all the chocolate is melted, remove the saucepan from the heat. It does not need to come to a boil.
3. Place the softened butter and white sugar in the mixing bowl of your stand mixer. With the paddle attachment, cream the butter and sugar together until you have a light, fluffy, creamy butter-sugar mix. This can take a few minutes on medium high speed, depending on how cold the butter was at the beginning. Remember to scrape down the sides of the bowl to ensure all the butter is mixing well.
4. While the cake is baking. make chocolate Swiss meringue buttercream according to the recipe here, with the ingredient amounts listed above. This will be more than enough to generously fill and frost the cake and to decorate.

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