Ina Garten’s Devil’s Food Cake is made with semi-sweet chocolate, heavy cream, flour, cocoa powder, and butter. This decadent cake takes about 1 hour and 5 minute to prepare and serves up to 10 people.
? Why You’ll Love Devils Food Cake Recipe
- Rich Chocolate Flavor: The cake is packed with a deep chocolate taste from the semi-sweet chocolate and cocoa powder.
- Smooth Frosting: The creamy frosting, made with heavy cream and chocolate, adds a luxurious finish.
- Moist Texture: The combination of butter, eggs, and hot liquid ensures the cake is moist and soft.
- Classic Treat: This recipe is a beloved classic, ideal for any special event.
- Simple to Bake: It’s easy to make, perfect for both beginner and experienced bakers.
? Ina Garten Devils Food Cake Ingredients
Frosting:
- 15 ounces (425 grams) semi-sweet chocolate, finely chopped
- 1 1/2 cups (360 ml) heavy cream
Cake:
- 2 cups (250 grams) all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter, room temperature
- 2 cups plus 2 tablespoons (250 grams) sugar
- 3/4 cup (65 grams) non-alkalized cocoa powder
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 1/4 cups (310 ml) water
- 1/4 cup (60 ml) milk
? How To Make Ina Garten Devils Food Cake
Frosting:
- Prepare the Frosting: Place chocolate in a large heatproof bowl. In a small saucepan, bring cream to a boil and pour over the chocolate. Let it sit for 4 minutes, then whisk until smooth. Cover with plastic wrap and let it set at room temperature for 2 hours.
Cake:
- Preheat the Oven: Set a rack in the middle of the oven and preheat to 350°F (175°C). Lightly butter two 9-inch (23 cm) round cake pans and line with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a standing mixer fitted with the paddle attachment, beat butter until smooth. Gradually add sugar, beating until light and fluffy. Mix in cocoa powder and vanilla.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients: Heat water and milk until boiling, then remove from heat. With the mixer on low speed, add flour mixture in parts, alternating with the hot liquid. Mix until smooth.
- Bake the Cake: Divide batter evenly between prepared pans. Drop pans lightly on the counter to settle the batter. Bake for 30-35 minutes, or until cakes pull away from the sides and spring back when touched.
- Cool the Cakes: Cool cakes in pans for 10 minutes, then turn out onto a rack to cool completely.
Assembling the Cake:
- Layer the Cake: Place one cake layer upside-down on a cake stand or plate. Spread 1/3 of the frosting on top. Place the second layer rounded-side up on top. Spread half of the remaining frosting over the top and sides. Use a spatula to create a swirling pattern.
- Storage: Store under a cake dome or loosely wrapped with plastic at room temperature for up to 2 days.
? Recipe Tips
- Room Temperature Ingredients: Use butter, eggs, and milk at room temperature for best results.
- Sift Cocoa Powder: Sift the cocoa powder to avoid lumps in the batter.
- Check Cake Doneness: Insert a toothpick in the center; it should come out clean when the cake is ready.
- Cool Before Frosting: Allow the cakes to cool completely to prevent melting the frosting.
- Adjust Frosting Consistency: Warm the frosting slightly if it’s too thick to spread easily.
? How To Store Leftovers Devils Food Cake?
- Refrigerate: Cool leftovers devils food cake to room temperature first. Then, cover and store in the fridge for up to 2 days.
- Freeze: Wrap leftovers devils food cake in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature for a few hours before serving.
? What To Serve With Devils Food Cake?
This rich Devil’s Food Cake pairs well with a scoop of vanilla ice cream, whipped cream, fresh berries, or a drizzle of chocolate sauce. It can also be enjoyed alongside a cup of coffee, a glass of milk, a light fruit salad, or a scoop of sorbet for a delicious dessert experience.
FAQ’S:
Can I Use Dutch-processed Cocoa Powder Instead Of Non-alkalized?
No, Dutch-processed cocoa powder will alter the cake’s flavor and texture. Use non-alkalized cocoa powder as specified for best results.
Why Is My Frosting Too Runny?
The frosting might be runny if it hasn’t been set up long enough. Let it sit at room temperature for a few more hours. If still runny, refrigerate it for 20-30 minutes to thicken.
How Do I Prevent Devils Food Cake From Sticking To The Pans?
Make sure to thoroughly grease the pans and line the bottoms with parchment paper. This will help the cakes release easily after baking.
How Can I Make Devils Food Cake Even More Chocolatey?
For extra chocolate flavor, you can add chocolate chips to the batter or slightly increase the amount of cocoa powder. Just be sure not to alter the proportions too much.
Ina Garten Devils Food Cake Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 422
- Total Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 0 g
- Cholesterol: 85mg
- Sodium: 185mg
- Potassium: 240mg
- Total Carbohydrate: 53g
- Dietary Fiber: 3g
- Sugars: 38g
- Protein: 5g
More Ina Garten Recipe:
- Ina Garten American Flag Cake
- Ina Garten Yogurt Lemon Cake
- Ina Garten Coconut Cake
- Ina Garten Lemon Ginger Molasses Cake
- Ina Garten Tres Leches Cake
Ina Garten Devils Food Cake
Description
Ina Garten’s Devil’s Food Cake is made with semi-sweet chocolate, heavy cream, flour, cocoa powder, and butter. This decadent cake takes about 1 hour and 5 minute to prepare and serves up to 10 people.
Ingredients
Frosting:
Cake:
Instructions
- Prepare the Frosting: Place chocolate in a large heatproof bowl. In a small saucepan, bring cream to a boil and pour over the chocolate. Let it sit for 4 minutes, then whisk until smooth. Cover with plastic wrap and let it set at room temperature for 2 hours.
- Preheat the Oven: Set a rack in the middle of the oven and preheat to 350°F (175°C). Lightly butter two 9-inch (23 cm) round cake pans and line with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a standing mixer fitted with the paddle attachment, beat butter until smooth. Gradually add sugar, beating until light and fluffy. Mix in cocoa powder and vanilla.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients: Heat water and milk until boiling, then remove from heat. With the mixer on low speed, add flour mixture in parts, alternating with the hot liquid. Mix until smooth.
- Bake the Cake: Divide batter evenly between prepared pans. Drop pans lightly on the counter to settle the batter. Bake for 30-35 minutes, or until cakes pull away from the sides and spring back when touched.
Cool the Cakes: Cool cakes in pans for 10 minutes, then turn out onto a rack to cool completely.- Layer the Cake: Place one cake layer upside-down on a cake stand or plate. Spread 1/3 of the frosting on top. Place the second layer rounded-side up on top. Spread half of the remaining frosting over the top and sides. Use a spatula to create a swirling pattern.
- Storage: Store under a cake dome or loosely wrapped with plastic at room temperature for up to 2 days.
Frosting:
Cake:
Assembling the Cake:
Notes
- Room Temperature Ingredients: Use butter, eggs, and milk at room temperature for best results.
- Sift Cocoa Powder: Sift the cocoa powder to avoid lumps in the batter.
- Check Cake Doneness: Insert a toothpick in the center; it should come out clean when the cake is ready.
- Cool Before Frosting: Allow the cakes to cool completely to prevent melting the frosting.
- Adjust Frosting Consistency: Warm the frosting slightly if it’s too thick to spread easily.
Ina Garten Devils Food Cake