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.
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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
Raspberry Charlotte Royale
- Note: No group members choose this cake to bake
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.
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.
Yield: 18 servings
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
- 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.
- Whisk together the the eggs, buttermilk, oil and vanilla. Set aside.
- Add the brandy to the coffee, set aside.
- 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.
- Pour into two 8" square baking pans that have been treated with baking spray.
- Bake in a preheated 350* oven for 30 minutes, until a skewer inserted in the center of each cake removes cleanly.
- Allow to cool completely on wire racks before frosting as desired.
Notes
Adapted from a recipe found in Zoe Bakes Cakes.
Nutrition Facts
Calories
228.33Fat (grams)
7.20Sat. Fat (grams)
0.72Carbs (grams)
37.16Fiber (grams)
1.03Net carbs
36.13Sugar (grams)
23.01Protein (grams)
3.44Sodium (milligrams)
174.44Cholesterol (grams)
21.21
Ha ha. Devil's food cake during Lent. I actually used this cake as the base for the Black Forest and it is delicious.
ReplyDeleteI'm glad to hear that because I am donating it without tasting it first LOL.
DeleteLove the decorations! Looks great.
ReplyDeleteSounds like this might be my "snow day" baking project today! :)
ReplyDeleteEnjoy Debra.
DeleteMy mother used to freeze cakes and cupcakes but never frosted. I'll definitely have to give that a try.
ReplyDeleteI'm not worried about the frosting but a little concerned about the sprinkles LOL.
DeleteLike you I was going to make the Black Forest Cake, but alas, no cherries could be found here. I was kind of disappointed, but not too much since this cake is delicious. I'm sure the recipients of your cakes enjoyed them immensely.
ReplyDeleteIt is a delicious cake and I was happy to share.
Delete