Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottom with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix on medium speed with an electric mixer until well combined.
5. Slowly pour in the hot water and mix until the batter is smooth.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 360
Total fat: 12g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 480mg
Total carbohydrates: 60g
Dietary fiber: 2g
Sugars: 42g
Protein: 5g
Substitutions for ingredients:
- Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of instant coffee powder to the hot water for a mocha flavor.
- Top the cake with whipped cream and fresh berries for a fruity twist.
Tips and tricks:
- Make sure to sift the cocoa powder to avoid lumps in the batter.
- Use room temperature ingredients for best results.
- Don't overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Place the cake on a cake stand and dust with powdered sugar. Top with fresh berries and whipped cream.
Garnishes:
Fresh berries, whipped cream, chocolate shavings, or powdered sugar.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more oil or buttermilk to the batter.
- If the cake is too moist, try reducing the amount of hot water added to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in a cool, dry place to avoid spoilage.
Food history:
Devil's food cake is a rich, chocolate cake that originated in the United States in the early 1900s. It is believed to be the opposite of angel food cake, which is a light, fluffy cake made with egg whites.
Flavor profiles:
Rich, chocolatey, and moist.
Serving suggestions:
Serve the cake as a dessert or as a special treat for a celebration.
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