Devils Food Cake With Chocolaty Dizzle Icing Recipes

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment; butter parchment and dust pans with cocoa.
• Whisk boiling water into cocoa until smooth; whisk in sour cream. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In a large bowl, using a mixer, beat butter and 2 1/4 cups sugar on medium-high until fluffy and pale yellow. Beat in whole eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions cocoa mixture, and beat until combined. Fold in 4 teaspoons vanilla.
• Divide batter among pans. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
• In a heatproof bowl set over (not in) a pan of simmering water, whisk together remaining 1 1/2 cups sugar, egg whites, and corn syrup until sugar is dissolved. Remove from heat; using mixer, beat on high until stiff, fluffy peaks form, about 5 minutes. Fold in remaining 1 teaspoon vanilla.
• Transfer a cake layer to a serving plate and top with 1 cup frosting. Stack second cake on top and cover top and sides with remaining frosting.

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
• Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
• While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
• In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
• Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
• Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
• Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
• Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
• Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
• Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Steps:

• Place rack in center of oven and preheat oven to 350 degrees F.
• Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.
• Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.
• Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.

Steps:

• Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
• Whisk the boiling water and cocoa powder together in a small bowl and set aside.
• Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
• Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Steps:

• Grease and lightly flour two 9x1 1/2 inch round baking pans or grease one 13x9x2-inch baking pan; set pan (s) aside.
• Stir together flour, cocoa powder, baking soda, and salt; set aide.
• In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds.
• Add sugar and vanilla; beat until well combined.
• Add eggs, 1 at a timebeating well after each.
• Add flour mixture and water alternately to beaten mixture, beating on low speed after each addition just until combined.
• Pour batter into the prepared pan (s) Bake in a 350 degree oven for 35 to 40 minutes or until a wooden toothpick comes out clean.
• Cool layer cakes in pans on wire racks for 10 minutes.
• Remove from pans.
• Cool thoroughly on wire racks.
• Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly.
• Frost with desired frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
• Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
• Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
• Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.

Steps:

• Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake.

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients in a large bowl.
• Beat at medium speed for 2 minutes, careful not to overmix.
• Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
• Cake will be done when center springs back when touched lightly.
• Let cool right side up for 25 minutes.
• Remove from pan.
• To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
• Immediately beat in 1 cup confectioners sugar.
• Drizzle over cake.

Steps:

• Bake Duncan Hines Devil's Food Cake per package directions.
• While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
• Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
• Add sugar gradually and beat for another 4 minutes.
• Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.

Steps:

• Pre-heat the oven to 180'C/Gas mark 4. Grease and base line 2 x 8inch (20cm) sandwich tins with greased greaseproof paper.
• Whisk the cocoa into the water until smooth. Set aside. Place the margarine in a bowl and gradually whisk in the sugar until the mixture is pale and fluffy. Lightly whisk the eggs, then gradually whisk into the creamed mixture until evenly blended.
• Sift the flour with baking powder and bicarbonate of soda and fold into the creamed mixture alternatively with the cocoa and water.
• Divide the mixture between the tins and level the surface. Bake in the pre-heated oven for about 30-35 minutes or until well risen and firm to the touch. Allow to cool in the tins for a few minutes, then turn out and leave to cool completely on a wire rack.
• For the American frosting, place the sugar in a large, heavy-based pan with the water and heat gently until the sugar has dissolved. Bring to the boil and boil to 115'C (240'F) as registered on a sugar thermometer.
• Meanwhile, whisk the egg whites in a large deep bowl until stiff. Allow the bubbles to settle, then slowly pour the hot syrup onto the egg whites, whisking constantly. When all the sugar syrup has been added, continue whisking until the mixture stands in peaks and just starts to become matt around the edges.
• Sandwich the cakes together with a little of the frosting. Spread the remainder over the top and the sides, using a palette knife. Pull the frosting up into peaks all over. Work quickly as the icing sets rapidly. Leave to set in a cool place, but not in the fridge.

Steps:

• Preheat oven to 350.
• Heat milk in small pan until bubbles form around the edges. Remove from heat.
• Mix cocoa and white sugar together in a bowl. Slowly beat in warm milk. Let cool.
• Cream the butter with the brown sugar. Beat in the eggs, sour cream and vanilla. Add cocoa mixture.
• Mix remaining dry ingredients together and blend in to butter mixture. Don't overbeat.
• Turn in to two well-greased and floured 9 inch layer cake pans and bake 25-30 minutes, until cake shrinks slightly from sides of pans, and springs back when touched gently in the center.
• Cool on a rack for a few minutes, then turn out of pans on to rack.
• Wait until completely cool before frosting.
• See "7 Minute Frosting" for Easy Frosting Recipe.

Steps:

• Devil's Food Cake Directions.
• Preheat oven 325 degrees.
• Grease and flour Bundt pan.
• Sift flour, cocoa powder, salt, baking soda together and set aside (or use a fork to blend well).
• Cream together sugar and butter using an electric mixer until light and fluffy (about 2 - 3 minutes).
• Add vanilla and blend.
• Add eggs 1 at a time mixing well after each egg.
• Add flour mixture and milk (1/3 at a time) mix well but do not over blend until mixture is wet. Scrape down sides between each addition.
• Pour evenly into the Bundt pan. Drop on counter to remove any bubbles and bake 50 to 65 minutes until done by testing and tester coming out clean.
• Cool in Bundt pan for 10 minutes on wire rack.
• Turn out on wire rack to continue cooling.
• While cake is cooling make the chocolate icing.
• Chocolate Icing:.
• Melt butter and chocolate baking squares in a saucepan.
• Remove from heat.
• Blend in vanilla.
• Blend in confectioner's sugar one cup at a time using a wire whisk (icing will be very thick after all the confectioner's sugar has been added).
• Add in milk one tablespoon at a time until you have the desired consistency.
• Drizzle as much (or as little) as you like on the cake.