Today we observe one of the most delicious days of the year – Devil’s Food Cake Day. Devil’s Food Cake is sinfully richer than most other chocolate cakes. And with good reason.
Devil’s Food Cake has been around for ages. One of the earliest recipes in print dates back to 1902, in Sarah Tyson Rorer’s book, Mrs. Rorer’s New Cook Book. Her recipe called for melted chocolate and baking powder. While there is no proof, some claim the first recipe dates back even further, to the August 10, 1898 edition of the Hagerstown Exponent, a paper published in Indiana. While chocolate cake recipes existed before Devil’s Food Cake came along, this cake is uniquely different from all other chocolate cakes. Devil’s Food Cake is darker, more moist and airy than your typical Chocolate Cake. Often the cake is made using hot or boiling water, with coffee to deepen its flavor. Although some prefer a white or vanilla frosting to offset the rich chocolate flavor of the cake, die hard Chocolate Fans insist a chocolate frosting accompany the cake.
Where does the name come from? To be honest, no one knows for sure. There are those that claim since Devil’s Food Cake is the opposite of it’s heavenly lighter cousin, the Angel Food Cake, a devilish name made sense. Still others believe that it’s human nature to want something that sounds tempting and somehow forbidden. What could be more sinfully delicious that a slice of the Devil’s own cake?
Anyway you slice it, this is one delightful day.
Devils Food Cake with Chocolate Vienna Frosting
Not Just A Boxed Cake
Flour as needed for pans
1 box Devils Food Cake Mix
2 tablespoons Dutch Processed Unsweetened Coca Powder
3/4 cup Hot Water
1/4 cup Black Coffee
1/3 cup Vegetable Oil
3 large Eggs, room temperature
Heat oven 325-degrees. Grease bottoms and sides of two 8-inch round cake pans with shortening or margarine. Sprinkle with a silky flour such as Wondra or cake flour. Shake out excess flour, set pans aside.
In the bowl of a stand mixer, blend cake mix with cocoa. Add warmed water, coffee and oil. Beat on low speed, adding eggs one egg at a time. Continue to beat at low speed until moistened, about 30 seconds. Increase speed to medium, beat for 2 minutes. Divide the batter evenly between the prepared cake pans. Bake on the middle rack in the heated oven for about 23 minutes or until cake tester inserted in the middle comes out clean.
Let cake cool in the pans on a wire rack for 10 minutes. Remove from pans, cool completely before frosting.
Chocolate Vienna Frosting
5 cups Powdered Sugar
1/2 cup Dutch Processed Unsweetened Coca Powder
1/2 cup Hot Water
1-1/2 cups Butter, softened
Sift powdered sugar, set aside. In a bowl, blend the cocoa powder with hot water to create a smooth chocolate paste. Set aside.
Cream softened butter in the bowl of a stand mixer. Add the cocoa paste to the creamed butter. Slowly bean in sifted powdered sugar until fluffily in texture and creamy.
To assemble: Trim dome from the top of each layer. Place first layer, cut side down, on a serving platter. Spread frosting over the top, with a crumb coat down the sides.
Place second layer, cut side down, on top of the first. Frost top and sides with a crumb coat.
Place remaining frosting in a pastry bag fitted with a star tip. Pipe a decorative finish to the top of the cake as desired.