Devil’s food cake

P1110394Devil’s food cake

Is amazing how time flies! I thought I was keeping a good blogging rhythm lately, but apparently it’s been more than 10 days since my last post… phew! Sorry about that!

I few weeks back a friend asked me if I can bake a chocolate cake for her and her family, and the first recipe that came to my mind was Devil’s food cake.

Rich, moist, dark and crumbly, wrapped in scrumptious chocolate fudge frosting…, well you can imagine…despite its name, it is heavenly!


  • 3 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. baking soda
  • ¾ tsp. salt
  • 3 large eggs, separated, at room temperature
  • ¾ cup unsalted butter, softened
  • 2 cups firmly packed light brown sugar
  • 8 ounces (226 g) unsweetened chocolate, melted
  • 2 cups milk
  • 1 ½ tsp. vanilla extract


  • ½ cup butter, cubed
  • 4 ounces (113 g) unsweetened chocolate, chopped
  • 3 ¾ cups confectioners’ sugar
  • ½ cup milk
  • 2 tsp vanilla extract


Preheat the oven to 350 ºF (180 ºC). Grease and lightly cover with cocoa or flour two 9×2 inch round cake pans, then line the bottoms with waxed paper.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

Beat the egg yolks until thick and lemon colored, about 2 minutes.

In a large bowl, cream the butter and the sugar until smooth, about 3 minutes. Add the egg yolks, beating until well combined. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the milk and the vanilla, beating after each addition until smooth.

In a separate bowl, beat the egg whites until soft peaks form. Gently fold into the batter. Divide the batter between the prepared pans and bake for 40-50 minutes or until a skewer inserted into the center of cake comes out clean.

Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.

For the frosting, in a small saucepan, melt butter and chocolate and cool for 5 minutes.

In a large bowl, beat sugar, milk and vanilla together until smooth. Gradually, beat in chocolate mixture until frosting is light and fluffy.

When cake has cooled, ice between the layers, then ice top and sides of cake.

Decorate with some grated chocolate.


Source: The complete Magnolia Bakery cookbook


P.S. Today is my third anniversary of blogging at WordPress. Here’s for many more to come. Thanks a lot for your support and, in many cases, your friendship!




20 thoughts on “Devil’s food cake

  1. my mind tells me that i should have a proper breakfast, but your post makes me wistful for this very-tempting alternative!!!   sigh; my blood sugar would be on a roller coaster ride for a dozen more hours.   i’ll have my proper breakfast then dive into this for brunch!!!


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