Devil's Food Cake With Chocolaty Dizzle Icing

"This is a moist devil's food cake with smooth chocolaty icing. Chocolate cake recipes can be challenging to find the perfect balance of being a chocolaty dream and moist. I researched many recipes and came up with a combination I thought would work."
 
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photo by DianeDinero photo by DianeDinero
photo by DianeDinero
Ready In:
1hr 15mins
Ingredients:
15
Yields:
1 cake
Serves:
12
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ingredients

  • 2 14 cups flour
  • 1 teaspoon salt
  • 1 14 teaspoons baking soda
  • 34 cup unsweetened Dutch-processed cocoa powder
  • 2 cups sugar
  • 1 cup butter (room temperature)
  • 1 14 cups milk (room temperature)
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla
  • 2 cups chocolate icing
  • 3 ounces semi-sweet chocolate baking squares or (1 ounce) semi-sweet chocolate baking squares
  • 12 cup butter
  • 2 cups confectioners' sugar
  • 12 teaspoon vanilla
  • 1 -2 tablespoon milk (room temperature)
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directions

  • Devil's Food Cake Directions.
  • Preheat oven 325 degrees.
  • Grease and flour Bundt pan.
  • Sift flour, cocoa powder, salt, baking soda together and set aside (or use a fork to blend well).
  • Cream together sugar and butter using an electric mixer until light and fluffy (about 2 - 3 minutes).
  • Add vanilla and blend.
  • Add eggs 1 at a time mixing well after each egg.
  • Add flour mixture and milk (1/3 at a time) mix well but do not over blend until mixture is wet. Scrape down sides between each addition.
  • Pour evenly into the Bundt pan. Drop on counter to remove any bubbles and bake 50 to 65 minutes until done by testing and tester coming out clean.
  • Cool in Bundt pan for 10 minutes on wire rack.
  • Turn out on wire rack to continue cooling.
  • While cake is cooling make the chocolate icing.
  • Chocolate Icing:

  • Melt butter and chocolate baking squares in a saucepan.
  • Remove from heat.
  • Blend in vanilla.
  • Blend in confectioner's sugar one cup at a time using a wire whisk (icing will be very thick after all the confectioner's sugar has been added).
  • Add in milk one tablespoon at a time until you have the desired consistency.
  • Drizzle as much (or as little) as you like on the cake.

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Reviews

  1. Delightfully rich chocolate cake that was moist, perfect! The icing was more like fudge cement for me, and I would appreciate some kind pointers on making it drizzle more easily. Please let me know what else I could do, or I will have to attempt The Joy of Cooking's boiled fudge icing to use instead.
     
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