Best 2 Devils Food Chocolate Cake David Lebovitz Recipes

Indulge in the decadence of David Lebovitz's devil's food chocolate cake, an irresistible classic that embodies the essence of chocolate indulgence. This moist and dense cake boasts a rich, velvety texture that melts in your mouth, while the deep chocolate flavor tantalizes your taste buds. Experience the perfect balance of sweetness and bitterness, as the cocoa powder and melted chocolate harmonize to create a symphony of chocolatey goodness. With variations including a classic chocolate frosting, a fluffy chocolate mousse, and a luscious chocolate ganache, this recipe offers a trio of delectable options to elevate your cake to new heights of chocolatey bliss. Whether you prefer the simplicity of a classic frosting, the airy lightness of a mousse, or the rich decadence of a ganache, these accompaniments will transform your cake into a masterpiece that will leave you craving more.

Let's cook with our recipes!

DEVIL'S FOOD CAKE

Devil's Food Cake image

There's a certain amount of discussion about when to use natural vs Dutch-process cocoa powder, which I explain in my chocolate book, if you're interested in the details, but I've made this cake with both kinds of cocoa powder and no one's refused a slice cake made with either. I make the frosting with water, since I think the cake is plenty rich as it is. But if you want a creamier frosting, using cream in place of the water.

Provided by David

Number Of Ingredients 13

Ingredients

9 tablespoons unsweetened cocoa powder
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 ounces (1 stick) unsalted butter (at room temperature)
1 1/2 cups granulated sugar
2 large eggs (at room temperature)
1/2 cup strong coffee (or water)
1/2 cup whole or low-fat milk
10 ounces bittersweet or semisweet chocolate (coarsely chopped)
1/2 cup water (or cream)
3/4 cup (1 1/2 sticks) unsalted butter

Steps:

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

DEVIL'S FOOD CAKE I

Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories Desserts Cakes Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

Ingredients

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

Tips:

Use high-quality chocolate: The quality of the chocolate you use will have a significant impact on the flavor of the cake. Look for chocolate that is at least 70% cacao and has a rich, deep flavor.
Bloom the cocoa powder: Blooming the cocoa powder in hot water helps to release its full flavor and aroma. To do this, whisk the cocoa powder with a small amount of hot water until a smooth paste forms. Then, add the paste to the cake batter.
Don't overmix the batter: Overmixing the batter can result in a tough, dry cake. Mix the batter just until the ingredients are combined.
Bake the cake at a high temperature: Baking the cake at a high temperature helps to create a crispy crust and a moist, tender crumb.
Let the cake cool completely before frosting it: Frosting a warm cake can cause the frosting to melt and slide off the cake. Let the cake cool completely before frosting it.

Conclusion:

David Lebovitz's Devil's Food Chocolate Cake is a classic recipe that is sure to please everyone. The cake is rich, moist, and chocolatey, with a perfect balance of sweetness and bitterness. The frosting is creamy and smooth, and it complements the cake perfectly. This cake is perfect for any occasion, and it is sure to be a hit with your friends and family.