Devil’s Food Cake is a moist and rich chocolate cake. The cake is usually paired with rich chocolate frosting. This cake in invented in USA in the early 20th Century with the recipe in print as early as 1905.
Preparation Time : 15 minutes
Bake Time : 35 minutes for a 9″ cake and 22 minutes for cupcakes
Makes : 2 – 9″ round cakes (or) 30 cupcakes
Unsalted butter : 3/4 cup or 1 1/2 sticks at room temperature
Sugar : 2 1/4 cups
Cocoa Powder : 3/4 cup
Vanilla extract : 2 teaspoons
Eggs : 3 large at room temperature
All purpose flour : 2 cups
Baking Soda : 1 1/2 teaspoons
Baking Powder : 3/4 teaspoon
Salt : 3/4 teaspoon
Water : 1 1/4 cups
Milk : 1/4 cup
Pre heat the oven to 350 degrees F.
Grease the cake pans and line the bottom with parchment paper. If making cup cakes, place the liners in the muffin tin.
In a medium sized bowl, cream butter. Add sugar and cream until light and fluffy.
Add the cocoa powder, vanilla and beat well to combine.
Add one egg at a time and beat for 1 minute each time.
Add All purpose flour, baking soda, baking powder, salt and mix well.
In a bowl, add water and milk. Either stovetop or in a microwave, bring them to a boil.
Add the boiling water, milk mixture to the batter and blend to just combine.
Pour the batter in the cake pan and bake for 35 minutes. If you are making cupcakes, bake for 22 minutes.
Turn off the oven when a toothpick inserted in the middle of the cake comes out clean and let the cake/cupcakes cool completely before icing the cake/cupcakes.