📝 About This Recipe
Born as the rebellious, chocolatey counterpart to the airy Angel Food cake, this Devil's Food masterpiece is defined by its deep mahogany hue and incredibly moist, tender crumb. By utilizing Dutch-processed cocoa and a touch of boiling water to 'bloom' the chocolate, we unlock a sophisticated depth of flavor that is both nostalgic and decadent. This is the ultimate celebration cake, offering a rich, velvety texture that melts on the tongue and stands as the gold standard of American baking.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 2 cups Granulated sugar
- 3/4 cup Dutch-process cocoa powder (high quality)
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
Wet Ingredients
- 1 cup Buttermilk (at room temperature)
- 1/2 cup Vegetable oil (or canola oil)
- 2 pieces Large eggs (at room temperature)
- 2 teaspoons Vanilla extract (pure extract)
- 1 cup Boiling water (can substitute with hot coffee)
Chocolate Ganache Frosting
- 16 ounces Semi-sweet chocolate (finely chopped)
- 1.5 cups Heavy cream
- 2 tablespoons Unsalted butter (softened)
- 1/2 teaspoon Espresso powder (optional, to enhance chocolate)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with cocoa powder, tapping out the excess to ensure a clean release.
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2
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk vigorously to ensure there are no lumps and the leavening agents are evenly distributed.
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3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and pale.
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4
Slowly pour the wet ingredients into the dry ingredients while mixing on low speed with a hand mixer or stand mixer. Continue until just combined.
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5
Carefully stream in the boiling water (or hot coffee) while mixing on the lowest speed. The batter will be very thin and liquid—this is exactly what you want for a moist crumb.
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6
Divide the batter equally between the two prepared cake pans. Use a kitchen scale for precision if you want perfectly even layers.
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7
Bake for 30-35 minutes. Test for doneness by inserting a wooden skewer into the center; it should come out clean or with just a few moist crumbs attached.
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8
Allow the cakes to cool in their pans for 15 minutes. Run a thin knife around the edges and carefully invert them onto wire racks to cool completely.
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9
While the cakes cool, prepare the frosting: Place the chopped chocolate in a heat-proof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
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10
Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Add the butter and espresso powder, then whisk gently starting from the center until a glossy, smooth ganache forms.
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11
Let the ganache sit at room temperature, stirring occasionally, until it reaches a spreadable, peanut-butter-like consistency (this may take 1-2 hours).
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12
Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Top with the second cake layer.
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13
Cover the top and sides of the cake with the remaining frosting, using an offset spatula to create decorative swirls or a smooth finish.
💡 Chef's Tips
Always use room temperature eggs and buttermilk to ensure the batter emulsifies perfectly without curdling. Blooming the cocoa powder with boiling water or hot coffee dissolves lumps and intensifies the chocolate flavor significantly. Avoid over-mixing once the flour is added; stop as soon as the streaks disappear to keep the cake tender rather than tough. If your ganache is too soft, pop it in the fridge for 10-minute intervals, whisking in between, until it reaches the desired thickness. For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut.
🍽️ Serving Suggestions
Serve with a side of macerated raspberries or strawberries to provide a bright, acidic contrast to the rich chocolate. A tall glass of ice-cold whole milk is the classic, quintessential pairing for this heavy-hitter dessert. Top each slice with a dollop of lightly sweetened chantilly cream and a sprinkle of flaky sea salt. Pair with a robust, dark roast coffee or a glass of Tawny Port for a sophisticated after-dinner treat.