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
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
Special equipment needed:
- Two 9-inch cake pans
- Electric mixer
- Mixing bowls
- Sifter
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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 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 into the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and place them on a cooling rack to cool completely.
9. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter and cream cheese together until light and fluffy.
10. Gradually add the powdered sugar and beat until well combined.
11. Add the heavy cream and beat until the frosting is smooth and creamy.
12. Once the cakes are completely cooled, place one cake layer on a serving plate and spread a layer of frosting on top.
13. Place the second cake layer on top of the frosting and spread another layer of frosting on top.
14. Use the remaining frosting to frost the sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour and 20 minutes
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 580
Fat: 25g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 490mg
Carbohydrates: 88g
Fiber: 2g
Sugar: 70g
Protein: 5g
Substitutions for ingredients:
- You can use sour cream instead of buttermilk.
- You can use canola oil instead of vegetable oil.
- You can use milk instead of heavy cream.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of instant espresso powder to the batter for a richer flavor.
- Add 1/2 cup of chopped nuts to the frosting for a crunchy texture.
Tips and tricks:
- Make sure to sift the dry ingredients to avoid lumps in the batter.
- Use room temperature ingredients for the frosting to ensure a smooth and creamy texture.
- To make the frosting easier to spread, chill it in the refrigerator for 10-15 minutes before frosting the cake.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Decorate the cake with chocolate curls or shavings.
Garnishes:
Fresh berries, whipped cream, or chocolate sauce.
Pairings:
Coffee, milk, or hot chocolate.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk or oil to the batter.
- If the cake is too moist, try reducing the amount of hot water in the batter.
Food safety advice:
Make sure to properly store the cake in the refrigerator to avoid spoilage.
Food history:
Devil's food cake is a rich, chocolate cake that originated in the United States in the early 1900s.
Flavor profiles:
Rich, chocolatey, and creamy.
Serving suggestions:
Serve the cake as a dessert for a special occasion or celebration.
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Taste: Rich, Creamy, Chocolatey, Sweet, Decadent