Devilishly delightful. Deep dark decadent.
…which is the opposite of Angel Food cake…
and thusly its moniker.
The difference between Devil’s Food and other chocolate confections is the use of cocoa–instead of mere chocolate.
The baking soda ingredient, also tends to infuse a deeper darker hue. ( some recipes also call for a dash of coffee to infuse a deeper complexity )
The Menu Shoppe has it covered… classic finds for modern menus.
Decadent sweets as these belong on a formal dessert menu–
our Ostrich Menu Covers would make for an elegant showcase…
however…sweets can also dazzle our LED Board at intimate bistros and bakeries.
See our product portfolio to refresh seasonal menus.
Cheers to summertime dessert menus.
Devil’s Food Cake with Creamy Chocolate Frosting
1 cup unsweetened cocoa powder
3/4 cup buttermilk
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (packed) golden brown sugar
1/2 cup mayonnaise
1 large egg
1 large egg white
1 teaspoon vanilla extract
Preheat to 350°F. Butter two 9-inch-diameter pans with 1 3/4-inch-high sides. Dust with flour. Bring 3/4 cup water to boil in medium saucepan. Remove from heat. Whisk in cocoa to form paste. Cool slightly. Add buttermilk; whisk until blended. Whisk flour and next 3 ingredients in medium bowl to blend. Using electric mixer, beat sugar and next 4 ingredients in large bowl until light, about 5 minutes. Beat in cocoa mixture. Add dry ingredients and beat just until blended. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks– cool. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second layer. Spread remaining frosting over entire cake.
(Can be made 1 day ahead. Cover with cake dome–let stand at room temperature).
Also excellent as cupcakes!
Devil’s Food Cake with Brown Sugar Buttercream
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs
Trim with shaved chocolate curls.
Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt in another bowl. Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled). Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely. Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.
—Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.
—This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes.
OR a 13- by 9- by 2-inch pan 35 to 40 minutes. OR a 12-cup bundt pan 35 to 40 minutes.
OR 24 (1/2-cup) muffin cups 20 to 25 minutes.
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