Devil's Food Cake - The Only Chocolate Cake Recipe You'll Ever Need!
By Addie
"This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!"
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup hot coffee
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla
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- Frosting:
- 1 cup milk
- 5 tablespoons all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla
Preparation
Step 1
In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
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REVIEWS: (260)
I'm not very good at making cakes, but I wanted to try this one because of the very good reviews it had, so I made it last night... and wow it was great!! not too sweet , really moist and the frosting was just right!! my husband loved it!! thank you for the recipe!!!
I made this for a co-workers 18th birthday and everyone loved it. Very moist and chocolaty. The frosting was also very good with a nice texture and not overly sweet. I did add semi-sweet chocolate morsels to the frosting while I was stirring the flour and milk together over med. heat. Came out tasting very good.
The cake had an intense chocolate taste, was deliciously moist and not too sweet. I used two round baking tins instead of one and after 30 minutes at 160C the cakes were not yet done. Next time, I'll bake them for 35-40 minutes at 180C.
Wow! This was THE perfect chocolate cake! The cake was moist, and not too sweet. The frosting was fluffy, delicious, and VERY easy to work with! The only problem that I had, was that some of it stuck to the bottom of the pan, but I think that's probably because I didn't grease it enough, or tried to take it out before it was cooled enough. Didn't end up affecting the look or the taste though! Well worth the effort on the frosting!
I made this cake for my honey for Valentines. He loves chocolate cake. This came out very moist. The frosting was a bit runny to me but that was probably my fault. I can't make a proper frosting to save my life! All in all, a very tasty treat! Thanks for sharing!
Very Good (what little I got of it). The Frosting is great and worth the effort. Hall of fame all the way!!!!!
I made this for my dear brother's 18th birthday today. It is really moist, has an intense chocolate flavour, with the perfect balance of sweet. I baked 1 cake in my AMC Dutch Oven - took me 2 hrs 10 minutes to bake this, after which I let it remain covered in the oven for 30 minutes. The icing did sound unusual, but I went right ahead and made it - yummy! I had no shortening or butter, so I used 1 cup of softened margarine as a substitute. I didnt have regular milk at home, so I used Rainbow Evaporated Milk as a substitute. When my bro got back from a game of pool with friends, and I surprised him with this cake, he was sooo happy! He made me feed him! :) Thanks so much for sharing!
This cake is really good. I cut back on the cocoa some and I think I could cut back some more and it would be fine. We just don't like it to be too strong. I also used a full cup of butter, (didn't have shortening) in the icing and it was really good. Will use this again.
This was a real hit with the family. Made it for DS birthday. DH went for seconds (rare when it comes to sweets). It has a deep chocolate flavor, is very moist, and has just the right amount of sweetness. The frosting recipe was so different, but very good. We liked the tip about keeping the cake chilled. You're right - I don't need to try any more chocolate cake recipes, I've found the one.
I made this cake for a bridal shower, using two round pans (took about 40 minutes to bake). I put the frosting only on top of the layers (not on the sides) so it looked like a torte. Then I put fresh raspberries on top of the refrigerated cake. It looked beautiful, but better yet, I had people raving about it! It truly is moist and delicious, probably the best chocolate cake I’ve had in a long time.
This is really one of the best chocolate cake recipes that I have found. I have made it 3 times in the last month, my whole family loves it. I made a coffee frosting the first time and that was great the second time I made white boiled frosting and that was even better. I definitely will keep making this cake! It is better cold from the refrigerator, very moist and has a great flavor.
This cake so so good! It was like a devils food cake with a creamy white icing! I thought the ingredients for the icing sounded a little strange, but I thought I'd give it a try anyways, and I was really glad I did! My husband hates icing with the "powdered sugar taste", so he was really happy with the results! I will file this recipe in my box of recipes I will bake often! Thanks for sharing!
I can't even call this cake "Death By Choclate", because I was very much alive and loving every morsel of this incredible choclate cake. As someone who has tasted several of Karen's recipes, I don't know why she isn't in your Hall of Fame!
Delicious! I've tried many chocolate cake recipes and haven't found one as light and moist as a box mix. This is better than box--moist, light and flavorful. I made the cake and frosting exactly as directed, despite my worries over the granulated sugar and unflavored shortening in the frosting recipe. The frosting is also very good! For those reviewers who had thin icing, it's possible you didn't cook the flour/milk mixture long enough. It gets to an almost-set pudding consistency when done, and then should be chilled through (about an hour in fridge). I might try the frosting with all butter next time just for fun, but I really love the recipe as is! Thanks for sharing; I CAN throw out all other chocolate cake recipes!
I echo other reviews. I needed to take cake to a restaurant and did't have anything flat and large enough to take it on. Baked in a 12 cup bundt pan in 40 mins. Perfecto !! Even made the frosting, it was challenging to frost the Bundt cake but I did it !! Filled the middle with fresh strawberries and put some on top. Added the age of the b'day boy in chocolate chips on cake also. He has had quite a day thanx to Zaar !!! Comments from guests and our waiter were, 'this is the best chocolate cake I have ever had', 'is this a whipping cream icing' and lot's of ooh's and aaahhh's, eyes lighting up in glee. That said it all. Thank you for a classic chocolate cake recipe that is sure to impress. Everything about this cake was perfect if you want decadent and luscious without all the sugar that overwhelms the tastebuds, try this recipe !!!!!!!!!!!!
I've never been a fan of non-boxed-mix cakes before, because they generally didn't turn out very good. But this..this is my new go-to for chocolate cake! I baked in 9" round, then split each layer (to end up with four layers). The bottom three layers each were pricked with a fork and brushed with a little chocolate syrup and then filled with Whipped Chocolate Cream Icing, which was used to ice the top and sides as well. Topped with a few chocolate curls and a drizzle of chocolate syrup, I thought we'd died and gone to heaven. This got rave reviews too...thanks so much for posting. I'm off to make another one right now!