This Moist Devil’s Food Cake is the first of many cakes and yummy goodies to come on BakingChic.com
This Cake had made me swoon and almost faint 🙂 over with delight. Its rich silky chocolaty texture of gorgeous creamy chocolate frosting and dewy rich moist cake at the center is so unbelievably amazing. So I am excited to share this recipe here with you all so you too can partake in this Chocolate Coma of delight.
One of the reasons why I wanted to bake this cake, is that I love that it is a three tier cake. Cakes that have more than 2 tiers make me giddy with pleasure. This cake was also a fun cake to bake. It calls for dutch coco powder which makes it seriously rich. And cake flour, (not self rising flour) which I had never used before. I realized that the cake flour is very very fine which makes the cake really silky and light. Here is an interesting article I found about cake flour from Dizzy Dee if your interested in learning more about cake flour.
The frosting is not your typical traditional frosting and not too sweet either. Very smooth with a strong desire for more once you have your first lick off the old finger/spoon, okay spatula 🙂 its really chocolaty messy too, I made such a mess in my kitchen. I had chocolate frosting everywhere but the result was totally worth it.
Note. When your taking photos of this cake don’t choose to have it in the garden on one of the hottest days of the year. The cream was so soft and it was melting by the time I got to cut into it. It was still so beautiful and worth all the pains to photograph 🙂
I was a little worried when I started to whip up the frosting thinking that I had made an error somewhere along the way, its lack of enthusiasm to come to a complete thickens once it had finished on the stove top got me dialing my mom up asking her if she had any idea what I had done to this chocolate frosting. It calls for a whole carton or 4 cups of heavy whipping cream and I thought I had wasted all that gorgeous cream. As usual her advise was sound and wise which told me to just put it in the fridge and wait longer than the original directions indicated. I waited and to my relief she was right. The frosting set up real nice with a nice thickness of a firm custard.
hope you give this recipe a try and let me know what you think. I am going to classify this in my recipe box as a top cake to bake for family Birthdays and such.
Moist Devil’s Food Cake
- 1 1/2 cups unsalted butter (3 sticks)
- 3/4 cup Dutch- processed coco powder. More for dusting pans
- 1/2 cup boiling water
- 1 tablespoon pure vanilla extract 🙂
- 4 large eggs lightly beaten
- 3 cups sifted cake flour (not self-rising flour)
- 2 1/4 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
Heat your oven to 350 degrees, find three 8 inch pans. Butter and dust your pans with coco powder. Boil your water and pour into a separate bowl over your sifted coco powder stirring with a whisk until smooth. Set aside.
Cream your butter with an electric mixer until light and fluffy on low speed. Gradually add your sugar and beat for about 3-4 minutes until you see it is light and fluffy. Beat in your vanilla scrapping down sides of bowl periodically. Add your eggs a little at a time in between each addition. Beat batter until no longer slick. Be sure to scrap your bowl down when just finished and beat one last time.
In separate bowl sift together flour, salt and baking soda. Add your milk to your first bowl of coco powder and hot water and whisk till combined. Mixing your batter at low speed start adding flour mixture alternating with coco mixture, starting and ending with flour mixture.
Pour batter into the three prepared pans and placing in oven to bake for about 35 – 45 minutes. Insert cake tester and check if its clean. Let cakes cool on baking rack for 15 minutes and then turning cakes out of their pans face down until completely cool.
Selecting your prettiest cake bottom and reserve that for the top tier, place your cake on your platter and start spreading your frosting on your first layer about 1 1/2 cups per layer. * I placed my cake in the fridge ever so often when the frosting started to melt which allowed it to firm up and keep the application a little bit more in control. So don’t worry if you find your frosting is every where, just place it in the fridge a good 10 minutes and it should be easy to finish frosting. The original recipe states that it is ok to leave out covered but I found that my frosting melts too easily. So I recommend to store in the fridge.
*Recipe adapted from Martha Stewart
- 24 ounces
NestleGhirradelli semisweet chocolate morsels * I have changed the Nestle chips to Ghirardelli because of finding out that Nestle uses Abortion cells for flavoring, sounds ridiculous, it is true. Thought I would warn you as well. Read more about it here
- 4 cups whipping cream
- 1 teaspoon light corn syrup
Pour your chocolate chips and heavy whipping cream in a large saucepan. Cook and stir over low heat for approximately 20-25 minutes. Increase your heat to medium low; cook and stir for 3 minutes. Place your frosting in a large mettle bowl and place in fridge. Let cool for about 2 hours.
*Even though it says to let cool for 2 hours it took longer for me but it sure firmed up real nicely. Just check on it throughout and stir it occasionally every 20 minutes or so.
*Recipe adapted from Martha Stewart
**** Top Secret tip:
*When checking on and stirring your frosting those 2 hours or so, a smart way to help the time pass is to place a large strawberrie in the frosting bowl, dip it, smell it, tast it, and then DEVOUR it, this will help motivate you to continue to check every 20 minutes to stir. Occasionaly bring these strawberries to suprised husband and win extra points for the day 🙂
Happy Baking to all you 🙂