Triple Layer Devil’s Food Cake
by 
Marye on February 8th, 2008
Chocolate. Yum. I love it. It is one of the basic four food groups for me. Chocolate, Coffee, Tea, and Triple Bacon Cheeseburgers from Whataburger with mayo not mustard..
I know. And the triple bacon cheese burgers? I don’t get them a lot. My middle aged metabolism will not allow it. However, chocolate is readily available most of the time here. I had not made a cake in awhile and I have been looking through my old cookbooks in search of a recipe for devils food cake. I have made many but I am, like many of you, always looking for that one that is better than the rest. I think this one came close.
I found it in an old book I had picked up at a thrift shop. I made a few adjustments to it. Hmmm…very chocolaty. VERY. Don’t let it cool int he pan too long, 10-15 minutes at most. I made the mistake of allowing it to cool while I blogged, lost track of time, and it stuck in the pan. That is why it looks a little ragged in the pictures.
I used the Bittersweet Chocolate Frosting from my Checkerboard Cake recipe. It was perfect.
If you are not reading this on Baking Delights (http://bakingdelights.com) not only are you reading stolen material but you don’t know what you might be missing. ;)
Devil’s Food Cake
Makes 3 9- inch layers
3/4 c cocoa (I used half hershey’s special dark)
1 egg
1 c sugar
1 c buttermilk
Mix together and cook over medium heat, stirring constantly, until mixture coats the back of a metal spoon. Cool to room temperature.
Mix
2c flour
1/4 tsp salt
1 1/2 tsp baking soda
Set aside.
Cream 3/4 c unsalted butter, and 1 c sugar together until light and fluffy. Add 2 eggs, one at a time, mixing well after each. Add 1 tsp vanilla.
Add chocolate mixture.
Now, add mixed, dry ingredients in 3 parts, alternating with 1/2 buttermilk. Begin and end with the dry ingredients.
Spoon equally in 3 greased and floured pans and bake at 350 for 20-25 minutes or until done. Cool 10 minutes in pan, turn out and finish cooling.
| 2.5 |
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POSTED IN: Cakes
7 opinions for Triple Layer Devil’s Food Cake
Feb 8, 2008 at 3:02 pm
This looks amazing! I have to make a dessert for a function on Sunday night, and I’ll probably make this. YUM.
Feb 8, 2008 at 5:04 pm
Let me know how you like it, Jen.
Feb 16, 2008 at 7:08 pm
Uhh, started making this tonight, because it looked utterly awesome, and was wondering, Are there two additions of buttermilk - does the buttermilk go in with the egg, sugar, cocoa mixture? or with the dry ingredients at the end? Or both?
Feb 16, 2008 at 7:25 pm
Never mind. LOL!!! I figured it out. :) I’ll post after the finished product and let you know how our family enjoyed it.
Heather (feeling a bit stupid)
Feb 16, 2008 at 9:31 pm
wow that is hard to read, Heather, sorry!
The buttermilk MIXTURE is alternated with the flour, beginning and ending with the flour.
Feb 16, 2008 at 11:04 pm
LOL! Yeah, I figured it out. :) It turned out pretty well. A little denser than I would have liked, but I didn’t have real buttermilk, so did the milk/vinegar thing, and that may have made a difference. Frosting is awesome. . .
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