This recipe helps you create a truly decadent Deep Dark Devil’s Food Cake, a classic cake recipe that’s rich, moist, and intensely chocolatey. It’s surprisingly simple to make, perfect for satisfying your deepest chocolate cravings.
Key Ingredients & Substitutions
- Unsweetened Cocoa Powder: Use high-quality Dutch-processed for a deeper color and flavor.
- Hot Water or Coffee: Enhances chocolate flavor; coffee is optional but recommended.
- All-Purpose Flour: Regular flour works best here.
- Granulated Sugar: Sweetens the cake perfectly.
- Baking Soda: Provides lift and tenderness.
- Salt: Balances the sweetness.
- Eggs: Binds the ingredients.
- Vegetable Oil: Adds moisture without butter flavor. You can use another neutral oil like canola.
- Vanilla Extract: Essential for flavor; don’t skip it.
- Buttermilk: Reacts with baking soda for a tender crumb. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
For the Chocolate Ganache Frosting (Optional but Recommended):
- 1 cup heavy cream
- 8 ounces bittersweet or semi-sweet chocolate, chopped
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450 (for cake with ganache)
- Tools Needed: Two 9-inch round cake pans, mixing bowls, whisk, electric mixer (optional), spatula.
Step-by-Step Instructions
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. Gradually add this wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
3. Add Hot Liquid
Carefully pour in the hot water or hot coffee into your batter. Stir until the batter is smooth, but it will be very thin. This thin consistency is normal for a classic cake recipe like this.
4. Bake the Cakes
Divide the batter evenly between your two prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
5. Make the Ganache Frosting
While the cakes cool, prepare your ganache (if using). Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and let it sit for 5 minutes. Whisk until smooth and glossy. Let the ganache cool and thicken slightly before frosting.
6. Assemble and Frost Your Cake
Once the cakes are completely cool, level them with a serrated knife if needed. Place one cake layer on your serving plate. Spread a generous layer of ganache on top, then carefully place the second cake layer. Frost the top and sides of the entire cake with the remaining ganache.
Variation Ideas
- Raspberry Swirl: Swirl a few tablespoons of raspberry jam into the batter before baking for a fruity twist.
- Mint Chocolate: Add 1 teaspoon of peppermint extract to the batter for a refreshing flavor.
- Cream Cheese Frosting: Instead of ganache, use a tangy cream cheese frosting for a different texture and flavor profile.
- Chocolate Chips: Fold ½ cup of mini chocolate chips into the batter for extra chocolatey goodness.
Storage Instructions
Store leftover Deep Dark Devil’s Food Cake at room temperature for up to 3 days, or in the refrigerator for up to 5 days, covered tightly. If refrigerated, let it come to room temperature for the best flavor and texture before serving.
Frequently Asked Questions (FAQ)
Q: Why is my cake very dark?
A: This is a devil’s food cake, which uses a lot of cocoa powder, making it naturally very dark. Using Dutch-processed cocoa powder will further enhance this deep color.
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes before using.
Q: Why is hot water used in this recipe?
A: Hot water (or coffee) helps the cocoa powder “bloom,” intensifying its flavor and making the cake more moist and tender.
Q: My ganache is too thin, what should I do?
A: If your ganache is too thin, let it cool at room temperature or in the refrigerator for a short period, stirring occasionally, until it reaches your desired spreading consistency.
Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. Frost the cake on the day of serving.
Q: Is this a difficult classic cake recipe for beginners?
A: No, this is a very straightforward classic cake recipe, perfect for beginners. The steps are simple and forgiving.