Best 2 Devil Dog Cake Recipes

Indulge in the decadence of Devil Dog Cake, a classic American dessert that combines the richness of chocolate with the fluffy lightness of cake. This iconic treat is a staple of bakeries and celebrations, captivating taste buds with its moist chocolate layers, creamy filling, and irresistible chocolate ganache. As you embark on a culinary journey to create this masterpiece, discover a treasure trove of recipes within this article. From the classic Devil Dog Cake recipe that embodies tradition to delightful variations like the Devil Dog Cupcakes recipe, perfect for individual servings, and the gluten-free Devil Dog Cake recipe that caters to dietary preferences, this article offers a delectable selection for every baker and chocolate enthusiast. Unleash your inner pastry chef and prepare to tantalize your senses with the ultimate chocolate indulgence – the Devil Dog Cake.

Here are our top 2 tried and tested recipes!

DEVIL DOG CAKE

Devil Dog Cake image

This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. I haven't tried these, but they remind me of those Hostess Suzy Q cakes that many of us loved as kids. OK, I still love them! A variation of this recipe would be to cut the cake horizontally in half and sandwich the frosting inside rather than on top. Also, if a moister cake is desired, it's best to let the cake set for one day as it tends to be dry freshly cooled. See Cook's Notes at bottom!

Provided by DuChick

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder, plus additional for dusting (not Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract

Steps:

To make cake:.
Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
Whisk together flour, cocoa powder, baking soda, and salt.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
Cool in pan on a rack 1 hour.
Transfer cake to a cake plate.
Make frosting:.
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
Remove bowl from heat and continue to beat until slightly cooled.
Mound frosting on top of cake.
Dust with additional cocoa powder.
Cooks' notes:.
• Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
• The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.

DEVIL DOG CAKE

Devil Dog Cake image

Provided by Ian Knauer

Categories Cake Mixer Chocolate Dessert Bake Kid-Friendly Birthday Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 servings with leftovers

Number Of Ingredients 16

Ingredients

For cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
For frosting
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract

Steps:

Make cake:
Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
Whisk together flour, cocoa powder, baking soda, and salt.
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
Make frosting:
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.

Tips:

For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
To make the cake extra moist, add 1/2 cup of sour cream to the batter.
If you don't have a mixer, you can make the batter by hand. Just be sure to cream the butter and sugar together until light and fluffy.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.

Conclusion:

The Devil Dog Cake is a classic chocolate cake that is perfect for any occasion. It is moist, rich, and decadent, and the chocolate frosting is the perfect finishing touch. With its simple ingredients and easy-to-follow instructions, this cake is a great choice for bakers of all levels. So next time you're looking for a chocolate cake that will wow your friends and family, give the Devil Dog Cake a try. You won't be disappointed!