That’s because there isn’t the same volume of dry ingredients. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. It also encourages it to bloom and dissolve appropriately. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor.Vanilla Extract: Vanilla extract adds flavor.You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, and German chocolate cake recipes. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk.Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
Oil: Don’t use butter in this cake batter.I use espresso powder in my chocolate zucchini cake, too! The chocolate cake will not taste like coffee, I promise. Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor.Baking Soda & Baking Powder: Use both baking soda and baking powder for lift.If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder.Do not use cake flour– when combined with ultra-light cocoa powder, cake flour is too fine. All-Purpose Flour: The structure of the cake.For best results, do not make substitutions. Covered with creamy chocolate buttercreamĮach ingredient serves an important role.Unapologetically rich, just like my flourless chocolate cake.2 layers, but can be made as 3 layers or as a sheet cake.And judging by your feedback in the reviews, I’m confident you’d say the same thing! This is, without a doubt, the best chocolate cake I’ve ever had. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. Notice the reddish tint? That’s where the name Devil’s Food comes from. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. I hope you enjoy all the new features in this recipe post! Devil’s Food Chocolate Cake… But Better Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. You can also prepare this chocolate layer cake as a sheet cake, too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. This is my favorite homemade chocolate cake recipe.