It’s two years now since I posted my first post on this blog!
Two years and some hundreds of followers later! Two years and I’m still enjoying blogging more every day. I have no plans to stop now it’s just the beginning! ♥
Through blogging, I became a much more skilled and knowledgeable cook. I learnt about various food cultures and inspirational eating habits. I’ve come to know, virtually and in reality, many other amazing bloggers. And I have been part of wonderful food events.
Thank you all for your LIKES and SHARES and COMMENTS. And mostly thank you for keeping coming back you’ve been a great support to me.
Can’t wait to eat a piece of the cake, it’s one of my favorite chocolate cakes recipes.
Devil’s Food Cake
Serves 10 to 12
- 300g / 3 sticks unsalted butter
- 2 cups sugar
- 4 eggs, at room temperature
- 1tsp vanilla extract
- 3 cups all-purpose flour
- 1 ¼ tsp Salt
- 1tsp Baking Powder
- 1tsp Baking Soda
- ¾ cup unsweetened cocoa powder
- 1 ¼ cup hot water
- 1 cup buttermilk or sour cream, at room temperature
For the Frosting
- 200g / 2 sticks unsalted butter, room temperature
- ½ cup icing sugar
- ¼ tsp salt
- 6tbsp unsweetened cocoa powder
- 6tbsp hot water
- 300g semisweet chocolate, melted and cooled
1. Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans.
2. Sift together the cake flour, baking powder, baking soda and salt into a medium bowl; set aside. In a small bowl, whisk together cocoa powder and hot water.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and cocoa powder mixture, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Divide batter evenly between the cake pans and place them in the preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. Remove the cakes from the pan, and allow to cool completely before frosting.
1.Whisk together cocoa powder and hot water until smooth.
2. With an electric mixer, beat butter, sugar and salt on medium-high speed.
3. Reduce heat and slowly add melted chocolate and cocoa powder mixture. Mix until well combined.