Cocoa Devil's food cake
Cocoa Devil's cake is an American cake rich in chocolate. The Cocoa cake was invented in the early twentieth century.
The use of additional baking soda, which raises the pH level and gives the cake a deeper and darker mahogany color, distinguishes Devil's food cake from other chocolate cakes. Devil's food cake contains less egg and more butter (or a substitute) than other chocolate cakes.
If you want to eat a darker chocolate cake that looks like a piece of chocolate, the devil cake is perfect for you. This is perfect for chocolate lovers.
The term "deviled" was coined in the 18th century to describe food that was described as dark, rich, spicy, or chocolatey. A chocolate cake this rich was deemed almost "sinful," earning it the moniker Devil's Food.
All of the ingredients should be at room temperature (around 70°F) in the oven to 350°F. grease and flour a 9-inch plain tube pan/ a 10-inch fluted pan/two 9x2-inch round cake pans or line the bottom of the round pan with wax or parchment paper.
Making
Part 1
Whisk together in a medium bowl:
- 2 cup sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Part 2
Whisk together in a separate bowl:
- 1 cup sugar
- 1 cup buttermilk or yogurt
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla
In a large mixing bowl, beat until creamy, about 30 seconds:
Part 3
- 1/2 cup (1 stick) unsalted butter
Gradually add part 2 (buttermilk mixture) and beat on high speed until light and fluffy, 3 to 5 minutes:
- 1 cup sugar
- 2 large eggs
at a low speed, add the flour mixture (part 1), beating until smooth and scraping the sides of the bowl with a rubber spatula as necessary.
Scrape the batter into pans and spread evenly. Bake for 30 to 35 minutes in round pans and 45 to 55 minutes in tube pans, or until a toothpick inserted into the center comes out clean.
