Death By Chocolate-Devil’s Food Cake by Meredith F - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Death By Chocolate-Devil’s Food Cake

posted in Food & Drink
  • 3/4 cup butter, room temperature
    2 1/4 cups sugar
    3/4 cups unsweetened cocoa powder
    2 teaspoons vanilla extract
    3 eggs
    2 cups all purpose flour
    1 1/2 teaspoons baking soda
    1 teaspoon baking powder 3/4 teaspoon salt
    1 1/4 cups brewed coffee
    1/4 cup milk

  • Quick Chocolate Buttercream Frosting

    1 1/2 cup butter, room temperature
    1/2 cup shortening
    1/4 teaspoon salt
    1 cup unsweetened cocoa powder
    2 teaspoon vanilla extract
    11 1/2 cups powdered sugar
    1 cup heavy cream
    Chocolate Curls
    8 ounces (1 cup) semi-sweet chocolate
    2 tablespoons vegetable shortening

  • Prepare two 9 inch round baking pans by greasing them, then lining the bottoms with parchment paper. Grease parchment paper then dust the pans with flour. Set aside.
    Beat Butter on medium speed until fluffy, add in sugar and beat until lighter in color. Add in Cocoa powder and vanilla, beat well to combine. Add in eggs, one at a time beating well after each addition.
    Sift together flour, baking soda, baking powder and salt. Combine coffee and milk.

  • Alternating, add flour and coffee to batter, starting and ending with flour, mixing just until each addition is combined in to batter. Make sure to scrape down sides of bowl occasionally.
    Divide batter evenly between the 2 prepared pans. Bake in a preheated 350 degree oven for 30-35 minutes. Test for doneness using a toothpick inserted in center.
    Let cakes cool in Pan for 30 minutes before turning out onto racks to cool completely.
    for Chocolate Buttercream

  • Cream together butter, shortening and salt until smooth and creamy. Add cocoa powder and vanilla extract, beat again. Add powdered sugar, 1 cup at a time, beating slowly to make sure sugar is fully incorporated. Slowly add cream until desired stiffness is reached.
    for Chocolate Curls
    Place chocolate and shortening in a microwave safe dish, microwave on high for about 45 seconds. Remove from microwave and stir until chocolate is completely melted and no lumps remain.

  • Using an offset spatula, spread chocolate in a thin layer on a cold metal baking sheet. Place in the freezer for about 5 minutes to harden. Using a flat metal spatula, scrap chocolate away from you to form curls. Refrigerate curls until ready to use.
    To assemble the cake
    If doing 4 layers-Using a serrated knife, slice each of your 2 baked layers in halve horizontally. Place bottom layer on cake stand or serving plate. Using 1/4 of buttercream, spread evenly on top of layer, just to the edges. Repeat with next 2 layers.

  • Place top layer on cake, Use remaining 1/4 buttercream and spread to edges of cake but create a small raised rim (by spreading butter cream thinner in the center) around the edge. This will help keep your chocolate curls on the cake. Gently pile on chocolate curls to cover top of cake.
    Keep cake refrigerated.


See all comments

Related Tips

See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back