Chocolate Devils Food Cake #CakeSliceBakers

Deep dark chocolatey Devil's Food Cake with two different frostings turns this full recipe into two small batch desserts.  One to enjoy now and one to freeze for later.

It's time for the Cake Slice Bakers.......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Zoë Bakes Cakes - and our choices for February 2022 were ~

Chocolate Devils Food Cake

• All That's Left Are The Crumbs
• A Day in the Life on the Farm
• My Recipe Reviews
• A Little Bit of All Right
• Camille Cooks
• Amandie Bakes

Black Forest Cake

• Karen's Kitchen Stories

Raspberry Charlotte Royale

• Note: No group members choose this cake to bake

I was originally going to join Karen in making the Black Forest Cake.  It is one of my favorites.  However, just coming off of Valentine's Day in the blogging world means that I have been making a LOT of sweet treats and enjoying them immensly.  So I thought I had better not make another sweet that I couldn't resist.

I decided, instead to make the Devil's Food Cake recipe that was the start for the Black Forest Cake recipe.  Rather than making one long loaf cake or one round layer cake, I chose to make two 8" square cakes in disposable pans.  I decided this for two reasons.

The first being that I had two kinds of leftover frosting in my refrigerator from other bakes.  The Mascarpone Cheese frosting on the cake pictured above was leftover from the Chocolate Crepe Cake Roll that was one of the sweet treats I shared earlier this month.

I also had half a can of prepared frosting in my refrigerator from the Tiger Cake that I served up for Lunar New Year.  Here is my complete menu for that celebration.  I haven't shared the recipe for this cake with you yet because, fortuitiously, the Tiger cake was not only perfect for the Year of the Tiger but also fit in great with an upcoming Movies and Munchies film. 

These cakes went promptly into the freezer after being frosted.  That took care of THAT temptation.  They, along with my remaining French Kissed Mini Bundts that I served up for Valentine Day,  will be taken out and served as one of the desserts at our Parish Fish Fry Dinners during Lent.

Besides, I get a little chuckle about serving Devil's Food Cake during Lent....I'm weird like that LOL.

Dessert, Cake, Snacks, Chocolate

Dessert

American

Yield: 18 servings

Author: A Day in the Life on the Farm

Devil's Food Cake

Deep dark chocolatey Devil's Food Cake with two different frostings turns this full recipe into two small batch desserts. One to enjoy now and one to freeze for later.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 1/3 c. flour
• 2 c. sugar
• 2/3 c. cocoa powder
• 1 t. baking soda
• 1 t. kosher salt
• 1 1/4 c. hot coffee
• 2 T. brandy
• 2 eggs
• 1 c. buttermilk
• 1/2 c. canola oil
• 1 t. vanilla

Instructions

1. Place the flour, sugar, cocoa powder, baking soda, and salt into the large bowl of stand mixer, fitted with the paddle attachment, turn to low speed and mix until combined.
2. Whisk together the the eggs, buttermilk, oil and vanilla. Set aside.
3. Add the brandy to the coffee, set aside.
4. With the mixer speed on low, add half of the buttermilk mixture and half of the cofffee mixture. Mix until combined. Add remaining buttermilk and coffee mixture and mix until blended and smooth.
5. Pour into two 8" square baking pans that have been treated with baking spray.
6. Bake in a preheated 350* oven for 30 minutes, until a skewer inserted in the center of each cake removes cleanly.
7. Allow to cool completely on wire racks before frosting as desired.

Notes

Adapted from a recipe found in Zoe Bakes Cakes.

Nutrition Facts

Calories

228.33

Fat (grams)

7.20

Sat. Fat (grams)

0.72

Carbs (grams)

37.16

Fiber (grams)

1.03

Net carbs

36.13

Sugar (grams)

23.01

Protein (grams)

3.44

Sodium (milligrams)

174.44

Cholesterol (grams)

21.21

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