Devil’s Food Cake with Buttercream Icing – This rich and delicious chocolate cake is soft and the perfect go-to devil’s food recipe. Sour cream, butter, cocoa make this homemade cake irresistible!
Sigh* This cake is to die for. I’m going to be completely honest and tell you something. I did not want to share this cake. I seriously tried to persuade my kids to eat something else when there was only a bit left. What kind of mother does that?
This mom! The mom that loves chocolate more than her children. JUST KIDDING!
I have given chocolate up for periods of time. So I know I can do it. It’s not pretty at first but it has been done before. Even for 30 days stretches. No one came near me for those last 29 days either.
There’s a disclaimer that goes with my chocolate fast. It’s simple and it goes like this. ~ Don’t talk to Melanie! ~
I’ll be sure to give you a fair warning before the next one. 😉
Anyway, back to this decadent cake. It’s perfectly moist. Just the right sweetness. Oh and I’m totally okay with this as my birthday cake next year. Hint. Hint. It’s 3 months away. Well, I’d be okay with making it myself but don’t expect me to share.
Til we meet and eat again,
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Devil's Food Cake with Buttercream Icing
For Devil's Food Cake
- 16 tablespoons 2 sticks unsalted butter, softened
- 4 oz unsweetened chocolate chopped
- 1/4 cup Dutch-processed cocoa
- 1 1/4 cups boiling water
- 3/4 cup 3 3/4 oz unbleached all purpose flour
- 3/4 cup 3 oz plain cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups packed 10 1/2 oz dark brown sugar
- 3 large eggs room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 3/4 cup powdered sugar
- 1/2 cup butter 1 stick, softened
- 3-4 Tbsp half and half
- 1 1/2 tsp vanilla
- mini chocolate chips for decoration
For Devil's Food Cake
- Preheat oven to 350 degrees. Grease 2 9-inch cake pans with butter and line the bottom with a round of wax paper or parchment.
- Combine chocolate and cocoa in a medium bowl. Pour the boiling water over and whisk until smooth.
- Sift together the flours, baking soda and salt in a small bowl. Set aside.
- Beat butter in the bowl of a stand mixer. Beat on medium-high until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Scrape down bowl. Increase to medium high and add the eggs one at time. Reduce speed to medium; add the sour cream and vanilla and beat until combined, about 1 minute. Scrape down bowl. On low speed add one third of flour mixture. Add one third of chocolate mixture. Repeat, ending with flour mixture. Beat just until combined. Do not over beat. Remove bowl from mixer. Scrape down sides again stirring to combine thoroughly.
- Divide batter evenly in cake pans. Smooth to the edge leveling with rubber spatula.
- Bake until a toothpick inserted in the center comes out clean, 20 - 23 minutes.
- Cool on wire rack for 15 minutes. Run a knife or rubber spatula around cake to loosen. Invert onto plate. Peel off parchment. Reinvert. Cool completely.
For buttercream frosting
- In a large bowl on lowest speed combine powdered sugar, butter, half and half and vanilla until ingredients are combined. Turn up to medium-high and beat about 5 minutes until light and fluffy. Stop and scrape down once or twice to scrape down bowl.
- Frost cake and serve.
Recipe from American Classics by Cook’s Illustrated Magazine
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