Indulge in a culinary journey with our exquisite Devil's Love Slave Cake, a symphony of flavors that dances on your palate. This decadent cake boasts a moist and fluffy chocolate sponge, generously layered with luscious caramel and coconut frosting. The rich chocolate ganache adds a touch of sophistication, while the chopped nuts provide a delightful crunch. This luxurious treat is perfect for special occasions, leaving your taste buds tantalized and craving for more.
But that's not all! Our comprehensive article takes you on a culinary adventure with a collection of delectable recipes that complement the Devil's Love Slave Cake perfectly. Discover the secrets behind creating light and fluffy sponge cakes, mastering the art of caramel and coconut frosting, and achieving that perfect chocolate ganache glaze. We've also included a foolproof recipe for homemade chopped nuts, ensuring that every element of your cake is crafted with love and precision.
Whether you're a seasoned baker or just starting your culinary exploration, our Devil's Love Slave Cake and accompanying recipes will guide you every step of the way. Get ready to impress your loved ones with this unforgettable dessert, a true testament to your culinary prowess.
DEVIL'S FOOD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
DEVILISH VALENTINE'S CAKE
Valentine's Day doesn't get much sweeter than when this fudge-covered creation makes an appearance. Prepared by our home economists, the berry topped masterpiece starts with a cake mix, so preparations is a snap.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- Grease a 9-in. heart-shaped baking pan. Line with waxed paper; grease and flour the paper. Set aside. Prepare cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Spread warm cake with hot fudge topping. Arrange raspberries over the top.
Nutrition Facts :
DEVIL'S LOVE SLAVE CAKE
Sinfully easy, rich, and better for you than your average frosted cake. (Only a little, though...) Enjoy! >:}
Provided by BigFatMomma
Categories Dessert
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Grease a 13x9 cake pan, and dust with cocoa powder.
- Prepare cake mix as stated on the box, but adding the cherry extract into the mix.
- Pour into prepared pan, and bake until done, approximately 30 minutes.
- Turn oven off.
- Remove from oven, and let cool 3 minutes.
- Pour chocolate chips evenly over surface of cake, allowing to melt a bit.
- Put cake in oven for about 3 minutes (or more) until the chips are glossy.
- Remove cake from warm oven, and spread melting chips over the cake in a thick, even layer.
- Let cool.
- Serve to anyone you wish to make your love slave!
DEVIL'S FOOD CAKE I
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
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
DEVIL'S FUDGE CAKE
This recipe is from the Culinary Institute of America's Baking At Home cookbook. It's one of the many, many items that went into the making of my daughter's first birthday cake. And ooooh weeee, was this ever chocolatey, especially since it was paired with Colette Peters' recipe for Chocolate Truffle Filling.
Provided by Kay D.
Categories Dessert
Time 55m
Yield 2 layers
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Coat 2 8-inch pans with cooking spray with flour in it.
- Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of mixer fitted with the whisk atttachment.
- On low speed add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
- Add the butter and mix for 2 minutes, until smooth.
- Add the water and mix for 2 minutes, until smooth.
- Add the cocoa and mix for 2 to 3 minutes, until evenly mixed throughout.
- Scrape down the sides of the bowl after each ingredient addition.
- Divide the batter between the two prepared pans.
- Bake 40 to 50 minutes, or until cake tests done.
- Cool in pans for 5 minutes, then cool completely on wire racks.
- Cool completely before filling or icing; you may even wish to refrigerate the layers for a couple of hours.
Nutrition Facts : Calories 2179.5, Fat 82, SaturatedFat 46.3, Cholesterol 500.3, Sodium 1289.7, Carbohydrate 334.1, Fiber 10.9, Sugar 176, Protein 32.2
DEVIL'S DELIGHT CAKE
Make and share this Devil's Delight Cake recipe from Food.com.
Provided by BekW8670
Categories Dessert
Time 45m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Grease and flour 13x9 pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes.
- Stir in marshmallows and chocolate chips.
- Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans.
- Cool 10 minutes before removing from pan.
- In a small bowl, combine all ingredients for frosting. Beat to spreading consistency.
- Cool completely and frost with Easy Cocoa Frosting.
Nutrition Facts : Calories 313.8, Fat 15.2, SaturatedFat 5.4, Cholesterol 51.9, Sodium 274.8, Carbohydrate 45, Fiber 2.1, Sugar 33.7, Protein 3.4
Tips:
- Use room temperature ingredients. This will help the cake batter mix more evenly and produce a lighter, fluffier cake.
- Don't overbeat the egg whites. Overbeaten egg whites can make the cake tough. Beat them until they are stiff but not dry.
- Fold the egg whites into the batter gently. Overmixing can deflate the egg whites and make the cake less fluffy.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Don't open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
Devil's love slave cake is a delicious and decadent dessert that is perfect for any occasion. With its moist chocolate cake layers, creamy chocolate frosting, and rich chocolate ganache, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give devil's love slave cake a try. You won't be disappointed!
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