This is a moist devil's food cake with smooth chocolaty icing. Chocolate cake recipes can be challenging to find the perfect balance of being a chocolaty dream and moist. I researched many recipes and came up with a combination I thought would work.
- 2 1⁄4 cups flour
- 1 teaspoon salt
- 1 1⁄4 teaspoons baking soda
- 3⁄4 cup unsweetened Dutch-processed cocoa powder
- 2 cups sugar
- 1 cup butter (room temperature)
- 1 1⁄4 cups milk (room temperature)
- 3 large eggs (room temperature)
- 1 teaspoon vanilla
- 2 cups chocolate icing
- 3 ounces semi-sweet chocolate baking squares or 3 (1 ounce) semi-sweet chocolate baking squares
- 1⁄2 cup butter
- 2 cups confectioners' sugar
- 1⁄2 teaspoon vanilla
- 1 -2 tablespoon milk (room temperature)
- Devil's Food Cake Directions.
- Preheat oven 325 degrees.
- Grease and flour Bundt pan.
- Sift flour, cocoa powder, salt, baking soda together and set aside (or use a fork to blend well).
- Cream together sugar and butter using an electric mixer until light and fluffy (about 2 - 3 minutes).
- Add vanilla and blend.
- Add eggs 1 at a time mixing well after each egg.
- Add flour mixture and milk (1/3 at a time) mix well but do not over blend until mixture is wet. Scrape down sides between each addition.
- Pour evenly into the Bundt pan. Drop on counter to remove any bubbles and bake 50 to 65 minutes until done by testing and tester coming out clean.
- Cool in Bundt pan for 10 minutes on wire rack.
- Turn out on wire rack to continue cooling.
- While cake is cooling make the chocolate icing.
- Chocolate Icing:.
- Melt butter and chocolate baking squares in a saucepan.
- Remove from heat.
- Blend in vanilla.
- Blend in confectioner's sugar one cup at a time using a wire whisk (icing will be very thick after all the confectioner's sugar has been added).
- Add in milk one tablespoon at a time until you have the desired consistency.
- Drizzle as much (or as little) as you like on the cake.
Delightfully rich chocolate cake that was moist, perfect! The icing was more like fudge cement for me, and I would appreciate some kind pointers on making it drizzle more easily. Please let me know what else I could do, or I will have to attempt The Joy of Cooking's boiled fudge icing to use instead.