Devil’s food cake is just sinful. It is delicious and dark and just so darn appealing. So we like to pair it with an equally sinful filling and frosting. It is a cake to make you stop, notice and gorge.
Lucifer doesn’t scare me
Well, at least for a slice anyways. This cake can be very rich and most people cannot eat more than one smaller slice at a time. Due to this we say this cake can feed 16-20 people. Or just a few djinn. Those guys are the only ones crazy enough down here to try to steal Lucifer’s cake.
- 3 cup flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup butter (2 sticks)
- 2/3 cup cocoa powder
- 1 cup brown sugar
- 3/4 cup sugar
- 1 cup milk
- 3/4 cup coffee
- 1 tsp vanilla extract
- 4 eggs
- 2 cooked beets, peeled and pureed (or 1 can beets drained and rinsed)
- 16 oz dark chocolate (bittersweet)
- 8 oz milk chocolate
- 1 1/2 cup butter (3 sticks)
The Frosting (Ganache)
- 8 oz dark chocolate (bittersweet)
- 1 cup heavy cream (whipping cream)
- 2 tbsp butter
- Preheat oven to 350F and grease 3 (or 2) round pans.
- In a bowl, mix together flour, baking powder, baking soda and salt.
- In a separate bowl, beat together butter and sugars. Add in liquids (milk, coffee, vanilla extract and eggs)
- Slowly add dry ingredients to wet ingredients. Add beets. Mix will be wet.
- Pour batter into bans and cook for 20-30 min.
- Let cakes cool until room temperature.
- In a double boiler, melt dark and milk chocolate for filling. Be careful not to burn chocolate or get any water in chocolate.
- Let chocolate cool until no longer hot to the touch.
- Beat chocolate together with butter until light and fluffy.
- If you used 2 pans, cut each cake in half so you have 4 cake layers.
- Spread filling over each layer of cake (top included). Stack layers on top of each other.
- In double boiler, heat milk and butter for frosting. Add chocolate. Heat until mixed.
- Let ganache cool slightly. Pour over top of cake.
- Eat and enjoy!
I tricked you~
Our version of Hell’s mascot cake has a deep chocolate flavor and no taste of beets. Sliding them into this recipe is really just a way trick some picky eaters into eating their vegetables. Our filling tastes as if you fluffed up a candy bar and set it between the cake layers. It is a perfect pair for any dense chocolate cake. The ganache that we used for frosting has a dark taste and dark color for a nice shine. It not only tastes good but it also compliments, in all our minds, exactly how a Devil’s food cake should look. Overall, a delicious chocolate cake.
Make me cake!!!
One cannot talk about hellish desserts without a mention of the devil’s food cake. The devil’s food cake is a sinfully dark chocolate cake and favorite of hell’s own ruling devil, Lucifer. A lot of humans tend to get confused between a devil’s food cake and a regular chocolate cake. The main difference is that the devil’s food cake tends to have less sugar in its batter, making it dark chocolate. An easy way to tell if your about to eat a chocolate cake or a devil’s food cake is the color of the cake itself. Devil’s food cake is usually a much darker color sometimes with a hint of red, though too much red color means your eating a red velvet cake instead.
A sweet vanilla frosting is used by quite a few people to frost devil’s food cake. They choose vanilla for the added sweetness and the contrast between the white frosting and the near black cake. It can be a tasty and visually appealing combination.
Chocolate frosting is the other popular choice for frosting. Either milk or dark chocolate adds another level of chocolate flavor. Lucifer himself prefers to keep his cake chocolate through and through and seeing as we are out to tempt a devil, we will stick with the well-worn favorite.
Flavored frostings are not usually paired with a devil’s food cake. Not that you can’t make this flavor combination, but flavored frostings often have stong tastes and chocolate is supposed to be the star of this cake, not your pink strawberry frosting.
Definitely made for cake
Classically, the devil’s food cake is a layered cake with a simple filling and few additions. As we have said, the star of this cake is meant to be the chocolate. This means that it is rather rare to find a devil’s food cake with added fruit or nuts. Not impossible mind you, just rare. This said, if you use an old devil’s food cake recipe you will often find they contain beets. They work much the same as carrots in carrot cake and add more of a red color to the cake. Another common addition to this cake is coffee. Coffee amplifies the taste of chocolate and adds another layer of complexity on the cake. It is often used in any chocolate themed baked good.
Long before we decided that we needed to make a cake specifically for coffee, the Germans were enjoying kaffee und kuchen, coffee and cake. Around three-four in the afternoon people would gather at a cafe or at home, with friends and family to enjoy a tasty slice of cake and a good cup of coffee. Of course if you don’t like coffee, you can always have tea instead though kaffee or tea und kuchen just doesn’t roll off the forked tongue as well.
Look at the colors!
The type of cake eaten doesn’t matter. Whatever delicious form of baked goodness you feel like eating on that random day at three, given you have access to it, can be consumed. More traditionally, people tend to eat classical German cake, of which there is still a vast array of tasty options. Traditional German cakes do have less sugar and more butter though.
So… ya… important stuff…
Back in the 17th century, which I hear is a long time ago for you humans, women in Germany were not to drink coffee. It was deemed ‘unladylike.’ As such, women were not allowed in coffee houses either, places where men held conversation about politics, the economy, trade, culture, and networking.
As everyone knows, women don’t like being told what they cannot do. So they said screw you and started kaffee und kuchen, a chance for them to do everything the men were doing with the addition of cake. And we all know cake makes everything better. eventually women were allowed in coffee shops but the tradition still goes on. Usually, it has been limited to Sunday afternoons when people have more free time.
Ah, coffee. It is the delicious nectar of the devil. We actually mean this literally. That guy downs around five cups a day. You really want to avoid him when he hasn’t had his coffee. Scary. Anyways… back on topic. Coffee cake actually does not contain any coffee. It is thus named because it is a cake to be eaten with coffee. It is much the same in concept as tea cakes. Except that it is a better tasting treat and served with a tastier beverage. Coffee cake can be sweet, or savory but it always has a nice tangy-ness to it which pairs nicely with coffee.
Sour cream is used in baking to bring about a more moist cake and ands a slight, delightful tang. However, because it has this thing called fat, most people tend to replace it to be ‘healthy.’
Buttermilk, to continue the confusion, does not contain a lot of butter. It is actually the liquid left over after making butter. Buttermilk is used in recipes to tenderize gluten leading to a softer cake.
Yogurt is commonly used in baking to replace items high in fat, such as sour cream and butter. It is also a favorite in baking because it is full of calcium and protein. It adds a creamy texture to muffins and cakes.
Coffee cake is almost always topped with a nice streusel. Sometimes it will also be glazed but it is never frosted. And no, we don’t hate frosting. We just think it has a place it belongs and you humans tend to put it EVERYWHERE. Nuts, fruits and spices (most commonly cinnamon) can often be found swirled into the coffee cake batter. While some people will fully mix these additions in, taking the easy route, the best coffee cakes show a swirl as the added ingredients are not fully mixed in. It makes the cake more visually appealing. Be you demon or human, we all eat with our eyes.