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Chocolate Devil's Food Cake
Chocolate Devil's Food Cake is a traditional American recipe for a classic and very rich chocolate cake made in layers and sandwiched with a sour cream and chocolate icing (frosting). The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Devil's Food Cake.
prep time
25 minutes
cook time
30 minutes
Total Time:
55 minutes
Additional Time:
(+cooling)
Serves:
8
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesUSA Recipes
This is a classic dark and rich American chocolate cake that seems to have been created at the beginning of the 20th century and first appears in recipe books of the 1920s. There is an original recipe elsewhere on this site, but this is a later adaptation of the basic recipes. The cake seems to have developed its name in opposition to white Angel Food Cake which was light and airy whilst this is rich, dark and decadent.
Ingredients:
For the Cake:
1 tbsp sieved lemon juice or white wine vinegar
240ml milk
240g plain flour
1 tsp bicarbonate of soda
60g cocoa powder
120g unsalted butter, at room temperature
240g caster sugar
3 medium eggs
For the Icing:
240g good quality plain chocolate
pinch of salt
3 tbsp caster sugar
300ml soured cream (or substitute Double Cream mixed with the juice from half a lemon)
Method:
Combine the lemon juice (or vinegar) with the milk and set aside to sour. In the meantime, sift together the flour, bicarbonate of soda and cocoa into a bowl. In a separate bowl cream together the butter and half the caster sugar until light and creamy. Add the eggs one at a time, beating thoroughly after each addition then stir-in the flour mix before adding the remaining sugar. Beat together thoroughly then slowly add the soured milk mixture, beating thoroughly until smooth.
Take two 20cm diameter sandwich tins and grease with butter then line with greaseproof (waxed) paper. Divide the batter between the prepared tins then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the top is springy and a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven and allow to cool for 15 minutes in the tins before turning out onto a wire rack to cool completely.
Whilst the cakes are cooling prepare the chocolate icing. Chop the chocolate then place in the top of a bain-marie (double boiler) and heat gently over simmering water until melted. Whisk in the salt and sugar then add the soured cream, stirring constantly. Set the mixture aside.
When the cakes are cold slice each one in half, so you have four layers. Place the first layer on a serving plate then use the icing to cover the top. Place the next layer on top. Keep layering, using the chocolate icing to sandwich until you have a tier of four cakes. But make certain you keep enough of the frosting to cover the top of the cake. If desired dust with a mix of icing sugar and cocoa powder or decorate with chocolate shavings.
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