Does anyone know a good devils chocolate cake recipe????

Chocolate Devil's Food Cake :





3/4 cup unsweetened cocoa


1 1/3 cups granulated sugar


1 1/4 cups milk, scalded


2 cups cake flour, sifted or stirred before measuring


1 1/4 teaspoons baking soda


1 teaspoon salt


2/3 cup shortening


3 eggs


1 1/4 teaspoons vanilla extract





how to:


-- Grease two 9-inch layer cake pans and line bottoms with wax paper. Grease wax paper.





-- Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool.





-- Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Pour into prepared pans.


-- Bake at 350掳 for 25 to 30 minutes. Cool in the pans for 5 minutes; turn out on racks and peel off paper. Cool and frost devil's food cake as desired.





** you can use as frosting one of the following for a most wonderful looking cakes ;)





~Chocolate Buttercream Frosting~:


2 1/2 cups confectioners' sugar


3 tablespoons cocoa


1/4 cup butter


2 tablespoons heavy cream


vanilla





- In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts hot water or hot black coffee until desired spreading consistency is reached.





``


~Fluffy White Frosting~:


2 egg whites


1 1/2 cups sugar


1/8 teaspoon salt


1/3 cup water


2 teaspoons light corn syrup


1 teaspoon vanilla extract





- Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.





``


~Sour Cream Chocolate Frosting~:


cup semisweet chocolate chips


1/4 cup butter


1/2 cup sour cream


1 teaspoon vanilla


1/4 teaspoon salt


2 1/2 to 2 3/4 cups sifted confectioners' sugar





- Melt chocolate with butter in top of double boiler over hot water. Remove from hot water; stir in sour cream, vanilla, and salt. Slowly beat in confectioners' sugar until desired spreading consistency is reached.





``


~Chocolate Cream Cheese Frosting~:


1/4 cup butter, softened


8 ounces cream cheese, softened


3 ounces (3 squares) unsweetened chocolate, melted


dash of salt


3 cups confectioners' sugar


1/3 cup half-and-half


1 teaspoon vanilla extract





- Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. Beat until smooth and spreadable.





``


~Fudge Frosting ~:


3 cups granulated sugar


1 cup milk or evaporated milk


4 squares unsweetened chocolate (4 ounces)


3 tablespoons corn syrup


1/3 cup butter


1 teaspoon vanilla





- In a 3- or 4-quart saucepan, combine sugar, milk, chocolate and corn syrup. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and put candy thermometer in pan. Continue to cook, stirring occasionally, until mixture reaches 234掳 (soft ball stage). Remove from heat - do not stir. Add butter and vanilla and let cool at room temperature, without stirring, to about 110掳. This should take about 1 hour. With a wooden spoon, beat until creamy and frosting begins to hold shape. If it becomes too stiff, add a few drops of hot water and beat until creamy.





``


~Orange Frosting ~:


3 tablespoons butter


3 3/4 cups confectioners' sugar (1 pound box)


4 to 5 tablespoons orange juice (approximately)


1 1/2 teaspoon finely grated orange peel


few grains salt





- Cream butter; add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading.





``


~Peppermint Cream Cheese Frosting~:


2 packages (3 ounces each) cream cheese, softened


2 tablespoons milk


dash salt


5 cups sifted confectioners' sugar


1/3 cup crushed peppermint candies





- In a mixing bowl, blend cream cheese, milk, and salt; beat well. Gradually beat in confectioners' sugar, beating until smooth and creamy. Stir in crushed candy.








``Does anyone know a good devils chocolate cake recipe????
Whenever I make a chocolate cake I use my Grandmother's recipe. It is a deep chocolate cake which stays moist and even tastes better the next day.


CHOCOLATE MAYONNAISE CAKE


2 cups Flour, unsifted


2/3 cup Unsweetened Cocoa


1 1/3 tsp Baking soda


录 tsp Baking powder


1 2/3 cup Sugar


3 Eggs


1 tsp Vanilla


1 cup Hellmann鈥檚 mayonnaise


1 1/3 cups water


1. Grease and flour the bottoms of two 9 inch round cake pans


2. In medium bowl stir together flour, cocoa, baking soda and powder, set aside


3. In large bowl using mixer at high speed beat sugar, eggs and vanilla, occasionally scraping bowl, 3 minutes or until light and fluffy


4. Reduce speed to low and beat in mayonnaise


5. Add flour mixture in 4 additions alternately with water, beginning and ending with flour


6. Bake at 350 degrees for 30-35 minutes or until cake tests done


7. Cool pans for 10 mins, remove and cool on wire rack


8. Frost if you wish but this cake is so moist and good it just needs a sprinkling of powdered sugarDoes anyone know a good devils chocolate cake recipe????
Ingredients


Butter and flour, for spring form pan


2 cups pastry flour


3/4 cup cocoa powder


11/2 teaspoons baking soda


1/2 teaspoon salt


1 cup unsalted butter, room temperature


2 cups sugar


4 eggs


1/2 cup plus 2 ounces buttermilk


1/2 cup plus 2 ounces brewed coffee


1 teaspoon vanilla extract


Milk Chocolate Ganache, recipe follows


Chocolate Ribbon, recipe follows


Special equipment: 10-inch springform pan


Directions


Preheat the oven to 325 degrees F.





Butter and flour a 10-inch springform pan.





Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.





Combine the buttermilk, coffee and vanilla extract.





Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.





Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.





Milk Chocolate Ganache:





1 cup heavy cream





1/2 pound milk chocolate, finely chopped





In a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.





* Cook's Note: Do not over whip as the ganache may split.





Chocolate Ribbon:





5 ounces semisweet chocolate, melted





Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.





Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.





Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.





* Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.
Devil's Chocolate cake








This recipe gives you a lovely sponge cake, to make the chocolate version which is what we did use cocoa powder with your flour.














For the sponge:





6 oz of flour ( substitute 1oz flour for 1oz of cocoa powder)


6oz of butter


6oz of caster sugar


1 %26amp; 1/2 tsp of baking powder


3 eggs

















For the topping:





Double cream (I don't have measurements, I just pour :) )


Dark chocolate, the higher the cocoa content the better


A knob of butter (optional)











Method





1) To begin it is better to get the frosting out of the way as it takes a long time to set properly. Place a bowl over a pot of simmering water. Pour in your double cream and break up your chocolate and allow to melt while stirring. Once melted take off the heat and set to the side to cool down.











2) Sieve your flour and cocoa powder, add the sugar, baking powder and butter then mix together with a blender. Beat your eggs together and whizz into the mixture. Once combined you will have a very thick batter so add approximately a cup of water slowly until you get a loose batter.














3) Grease your cake tin and line with greaseproof paper before lightly greasing again. Then pour in your cake mixture, banging it onto your workspace to release any air bubbles and to help level it out.











4) Bake at 190 degrees for 45 mins, do not be tempted to look inside or your cake will fall. Once the time is up, test that it is cooked by inserting a toothpick. If clean it is cooked, in fairness I never do this, I just take it out and so far so good. Take it out of the cake tin, remove the greaseproof paper and allow to cool on a wire tray. I made two of these cakes recently and one mistake I made was attempting to cut the cake for icing before it was ready. Once you leave to cool for a sufficient time, ie, so that it is actually cool, it will make cutting it easier and it won't break like mine did. The second cake I made cut perfectly.














5) Now for the frosting, hopefully by this stage it has cooled sufficiently so that you can form some peaks in it. Cut across your cake making a top and bottom layer, and smear some of the frosting along the bottom, before sandwiching the top layer onto the bottom.














6) Then smear your frosting all over the top of the cake. Once you have it covered then you can make little swirls and because the chocolate frosting has nearly set, they will stay put. This gorgeous, hard to feck up (though it is possible as I've said) cake will last for a couple of days in an air-tight container. The reality is the cake doesn't last that long as it is too yummy and gets eaten.
Substitute sour cream for water on any commerical box brand cake mix. Works well with brownie mix too. To Devil dog cake, use 2 pkgs of instant pudding mix your choice of flavor to 1 qt. heavy cream. Whip till peaks form. Pipe or spread filling on cake. whala.