Devil’s Food Cake with Fudge Frosting

Rating:

Total Time:

Difficulty:

Easy


So today is one of our friends 26th birthday! I was recruited to make the cake so after MANY hours of contemplation I finally settled on something that I knew he would love. Since he is a serious chocolate lover I opted to make Devil’s Food Cake with a chocolate fudge frosting – I will have to be in the gym for at least 3 hours tomorrow! Baking is definitly a different art form than cooking – when I cook, I measure ingredients with my eyes rather than an actual measuring cup. But when I cook I actually have to use all of my fabulous baking tools, measuring cups etc…. so here is what you need:

Devil’s Food Cake with Fudge Frosting

Gaby

Ingredients
  

  • 2 1/3 cups of flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cups buttermilk

For the Frosting

  • 12 oz bittersweet chocolate chips
  • 1 3/4 cups heavy cream
  • 1/2 cup sour cream
  • pinch of salt

Instructions
 

  • preheat the oven to 350 degrees.
  • Grease the bottom and sides of 2 spring form pans (9 inches) In a large bowl combine the flour, cocoa powder, baking soda, baking powder, and salt. In a different bowl beat the butter until its smooth. Then add the brown sugar, vanilla, and eggs. Finally, add the flour mixture in batches and then the buttermilk.
  • Divide this mixture into the 2 pans and spread it out evenly making sure to get rid of any air bubbles. Put these into the oven for about 25-30 minutes and check with a toothpick to see if they are done. Once done, remove from the oven and transfer onto a cooling rack and let cool for about 30 minutes. While you're waiting have a fabulous glass of wine or something because waiting stinks!!!
  • While having your glass of wine you can start the frosting. In a double boiler melt the chocolate chips and the cream. Once melted remove from heat and add the sour cream and combine - add a pinch of salt and then continue to whisk occasionally until cooled and thick enough to frost.
  • Place one cake layer onto your serving dish and with an icing spatula spread 1/3 of the frosting on top. Place the 2nd cake layer on top. Then spread a thin layer of the frosting over the entire cake. Then coat the cake with the remaining icing and make it beautifully smooth or crazy and creative. (I opted for the creative icing)

Then you can eat! HAPPY BIRTHDAY CHRIS!


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9 comments

  1. Tangled Noodle

    Decadent, sinful and absolutely delicious! I’d gladly spend 3 hours at the gym for this. The frosting alone I could eat with a giant spoon on its own.

  2. Jackie

    Hi

    Why are you using 2 9 inch springform pans, can I use 2 9 inch by 2 inch cake pans instead,

    • Gaby

      Jackie – of course you can use two cake pans instead. I use the spring form pans because it makes it easier for me to take the cakes out and I didn’t own any cake pans at the time! Best of luck with the cake! 🙂

  3. Becky

    I made this today at the request of my FIL for his birthday (he loves Devil’s Food too). Did not top with the berries although it looks beautiful on yours. I ended up increasing recipe by about 25% because I only have 10″ round spring forms, no ingredient subs. It was delicious. Thanks for the recipe.

  4. goodie goddess

    Sooooo, HAPPY to have discovered you, your blog and your fabulous recipes! Looks like I’ll be in the gym FOREVER!!!!