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
- Mixing bowls
- Wire cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on low speed until just combined.
5. Gradually pour in the hot water, mixing until the batter is smooth and well combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Per serving:
Calories: 360
Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 35mg
Sodium: 460mg
Carbohydrates: 56g
Fiber: 3g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of hot water, you can use hot coffee for a richer flavor.
Variations:
- Add 1 cup of chocolate chips to the batter for extra chocolate flavor.
- Add 1 teaspoon of cinnamon to the batter for a spicy kick.
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the batter for added texture.
Tips and tricks:
- Make sure to properly grease and line your cake pans to prevent the cakes from sticking.
- Use room temperature ingredients for best results.
- Do not overmix the batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
- Frost the cake with chocolate buttercream frosting and decorate with chocolate shavings or sprinkles.
- Dust the top of the cake with powdered sugar and serve with fresh berries.
Garnishes:
- Chocolate shavings
- Sprinkles
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate mousse
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of oil to the batter.
- If the cake is too dense, make sure you are not overmixing the batter and that your ingredients are at room temperature.
- If the cake is sticking to the pan, make sure you have properly greased and lined the pans.
Food safety advice:
- Make sure to properly store the cake to prevent the growth of bacteria.
- Use fresh ingredients and check expiration dates before using.
Food history:
Devil's food cake is a rich, chocolate cake that is thought to have originated in the United States in the early 1900s. It is similar to a chocolate cake, but is typically made with more cocoa powder and sometimes includes coffee or hot water to enhance the chocolate flavor.
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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Taste: Rich, Moist, Decadent, Chocolatey, Sweet