RECIPE: REC: The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)

RECIPE:
M

mariadnoca

Moderator
I don't know about that name, but this is a good all-around chocolate cake. Not to, to for kids. I'm going to use it for the twins cakes/cupcakes. Very moist -- in this photo the cake didn't get iced till the next day. Just had the layers covered with a towel on the counter and it's still quite moist. Note this is the SMB icing taste test 6" cake - a photo before cutting is posted in the very vanilla thread above.

The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)

food.com

Servings: SERVINGS 16 UNITS US | 24 Cupcakes | COOK 45 MINS

Ingredients

Cake:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups sugar

1 cup vegetable oil

1 cup hot coffee

1 cup milk

2 large eggs

1 teaspoon vanilla

Frosting:

1 cup milk

5 tablespoons all-purpose flour

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

1 teaspoon vanilla

Steps

Preheat oven to 325°F.

In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.

Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.

While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.

In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

Notes

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time smileys/smile.gif The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/cake%20test_zpshotsszdx.jpg

 
This looks so good. I love the idea of whipping cream frosting. I think I could make this in a

9 x 13 dish, cut into squares and put a big dollop of whip cream on top.

 
Can tell this is very moist because of the ingredient proportions

same amt. of sugar as flour and the oil.

Knowing me I would probably gild the lily by adding an extra yolk and using buttermilk instead of milk.

Lovely recipe Maria!

 
Sure wish I had a slice of this in front of me right now--no matter which frosting's on it!

 
Let's find out!!! I'll make this one instead and do a side-by-side taste test

I mean, it's not going to be bad and the two recipes are much alike. It also saves me from making this cake 3x to get as many layers.

To make it fair I'm going to use standard H cocoa as I did with the above cake because:

1) It's a kid's party
2) darker chocolate has more caffeine so often anything dark chocolate I can't eat.
3) I like Sweetpolita's recipes and am planning to use her SMBC recipe as it's a big recipe and I need lots, plus it has less butter than Smitten's.

 
Speaking of cocoa, I just used Hershey's *Dark Cocoa* for icing and am not pleased with

the color. I grew up in PA with Hershey (and its chocolate) listed in our school geography syllabus! So when I see Hershey, I expect a warm melty color. A chocolate-y color, damn it!

This ends up a grey-ish dark-ish brown-ish color that just didn't ring my bells. Flavor was only so-so as well.

 
Me, too, but for breakfast

If I eat any chocolate after noon, I can't sleep through the night.

This is one of the conundrums - eat chocolate, can't sleep - that keep me up at night. Why, oh why, me smileys/wink.gif Colleen

 
Don't you just love a JOB that requires tasting TWO CAKES for data comparison!

She's taking one for science, ladies and gentlemen.

 
Ok, Sweetpolita cake tastes more like coffee

but otherwise they are very close in taste. Note: the other cake is a few days old, but it seems like the taste improved over time. (I'll taste both again tomorrow.)

Both are very moist. The S almost too much so. I pulled them when the toothpick was clean, but they are sticking to the cooing rack (i had to freeze to have any chance of it not falling apart) and I lost a couple of chunks I'm going to need to fill in with icing -- no big deal, but I don't have enough freezer room for 6 cake layers flat and even freezing the 2 I put in several hours ago haven't hardened, which I'm use to, so can't just stick them in freezer on their side like I planned.

As such think I'll bake the cupcakes tomorrow so I can keep them at room temp till the party.

Tomorrow I make the SMB and I'm a bit scared. In the test batch the eggs wouldn't get to stiff peaks, so I made it with soft peaks and the result leaves a greasy coating on the tongue. So much I scraped the icing off the cake to eat it - and I NEVER do that.

This time I'm using real eggs (vs. carton) and bought a higher quality of butter. Wish me luck!

 
Ok, DUH moment: just realized the S cake recipe and this S cupcake rec are the *same* recipe!

and I've made these cupcakes several times!

I just made a full batch of cupcakes using the Sweetpolita recipe and needed a few more. So decided to pull out this cupcake recipe of hers that only makes 12 and guess what? It's the same recipe as the Midnight Cake except haved.

So turns out I've made this cake recipe several times. Recently. So I can compare the above recipe with the Sweetpolita recipe even better. Both are good, but I'd say the Sweetpolita has a bit more depth, but unless you put them side-by-side there really isn't all that much difference.

http://sweetapolita.com/2014/05/my-favourite-chocolate-party-cupcakes-with-vanilla-swirl-frosting/

 
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