Devil’s Fudge Icing
This is the perfect chocolate cake, if we do say so ourselves. Full of rich chocolate flavor with the perfect moist-texture, this cake makes for the ultimate celebration cake when paired with Devil's Fudge Icing or Italian Buttercream.

Ingredients

All-purpose flour, for dusting 2 1/2 cups cake flour 1 3/4 cups sugar 11/2 tsp…

CIA FOODIES


Devil’s Food Cake

This is the perfect chocolate cake, if we do say so ourselves. Full of rich chocolate flavor with the perfect moist-texture, this cake makes for the ultimate celebration cake when paired with Devil's Fudge Icing or Italian Buttercream.

Ingredients

  • All-purpose flour, for dusting
  • 2 1/2 cups cake flour
  • 1 3/4 cups sugar
  • 11/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus extra for greasing
  • 1 1/2 cups warm water
  • 1 cup Dutch-process cocoa powder, sifted

Directions

  1. Preheat the oven to 350°F. Coat two 8-inch cake pans lightly with butter and dust lightly with all-purpose flour.
  2. Sift the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with the whisk attachment. On low speed, add the eggs one at a time, beating well and scraping down the bowl with a rubber spatula after each addition. Add the butter and blend until smooth, about 2 minutes. Add the water and blend until a smooth batter forms, another 2 minutes. Add the cocoa powder last, mixing on medium speed until evenly blended, 2 to 3 minutes.
  3. Scrape down the bowl as needed while you mix. Divide the batter evenly between the pans. Bake until a skewer inserted near the center of each comes out clean, 40 to 50 minutes.
  4. Cool the layers in the pans for a few minutes before turning out onto wire racks. Cool completely before filling and icing with your favorite chocolate butter cream.

Copyright © 2022 The Culinary Institute of America

One Comment

  1. gracegottlieb1@gmail.com

    I just made this cake, appealing because it had no dairy component. I am a very experienced cake baker. I was concerned about using the whisk attachment only of my Kitchen Aid mixer, but decided to follow the directions as given. Big mistake. The cake was spotted throughout with white cake only; the whisk was not sufficient to incorporate all the ingredients. The flavor was only ok, and given that I used 1 full cup of high quality cocoa, I am truly unhappy! I will return to my traditional recipe and traditional method. I notice that your recipes tend to be written casually at times, not as carefully as good cookbooks. That can lead to poor results!

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