Devils Food Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 734

Hi guys! I’m Laura Vitale and on this episode
of Laura in the Kitchen, we are making something devilishly good…that was like a hint to
what’s coming. We’re making Devil’s Food Cake. It has been requested here for so, so long
and I figured it was time to share with you; it is a chocolate lover’s dream; it’s a really
easy cake to put together; let’s go over the ingredients so we can get started. You’ll
need all purpose flour, cocoa powder, baking soda, baking powder, salt, granulated sugar,
eggs, instant coffee granules, water and milk, semi-sweet chocolate, heavy cream, un-salted
butter that’s been softened, and vanilla extract. That’s it! Get your oven pre-heated to 350,
take a couple- those are two 9 inch cake pans lined with parchment paper and sprayed with
some non-stick spray and let’s get going. First thing I’m going to do is I’m going to
take a small sauce pan and add my cream. And I’m just going to bring that to a simmer and
while that happens, I’m just going to cream together the butter and sugar in my standing
mixer that I’ve fitted with a paddle attachment. Now, we’re actually making the frosting before
we even make the – well, we’re actually making them at the same time but, you wouldn’t do the
frosting first, because it has to set for a couple of hours. I am just going to cream
these two together and I’m going to crack my eggs, and then we’ll be able to add them
to our butter and sugar mixture. My cream is to the right temperature, it’s gotten into
a slow boil, but really more of a simmer. I’m going to take – what I have here is some
semi-sweet chocolate chunks and some semi-sweet chocolate chips, that’s just what I had, I
kind of wanted to use them up. I’m going to pour my cream over those and I am going to
just leave them be. Setting them aside, let it be. In the same pan, because, you know,
it’s the same sauce pan, why not, I’m going to add my milk and my water along with instant
coffee granules. Now, if you don’t have any coffee granules, you can use, instead of using
the water, just use the same amount of just regular hot coffee but I just have the coffee
granules on hand so I figured I’d use that. And I’m just going to bring these to temperature,
you want this to get nice and warm. I don’t want it to boil but I want it to be nice and
warm. In the meantime, I’ve got my sugar and I’ve got my butter and I’m going to add my
eggs along with my vanilla and I’m going to let that beat for a couple of minutes. I want
that to be really nice and combined. In the meantime, all I’m doing is getting my milk
and my water to get nice and warm. Again, I don’t want this to boil, I want this to
be nice and hot which, it’s getting there, it’ll be there in no time. While that’s going, I
also turned off my water and milk mixture, I’m just going to leave it there just to cool
a little bit and now I can move back on to my frosting. I’m just going to take my chocolate
and cream which have been sitting for a few minutes and I am now going to whisk this and
you’ll see it starts to go from a really light brown to a deep chocolate color, you know,
the more you whisk it because it’s melting the chocolate. So once you have pretty much
all your chocolate melted, you are ready to set this aside. That’s just gorgeous. Okay,
now you’re going to set that aside for a couple of hours. Yes, a couple of hours. It’ll get
to the perfect consistency after that. Let’s move back on over here. I’ve got my eggs and
I’ve got my butter. Let’s switch to this spatula. I’ve got everything combined well with the
vanilla. Now, what I’m going to do is I’m just going to take my dry ingredients and
just kind of mix them just briefly because they’re all going to get incorporated anyway.
I’m going to put half of my dry ingredients in here now and half of my mixture here and
I’m going to mix that together. And then, once that’s incorporated, I am going to add
my remaining liquid and dry ingredients. It’s really simple, it’s a really easy cake. It’s
just very rich, it’s very decadent. Now, there’s tons of variations of this and tons of variations
on what the frosting should be, and my favorite way is with that frosting. It’s almost like
a candy bar, it’s almost like a chocolate bar, it’s not too thick, it’s not too sugary;
thin, yet decadent, yet chocolaty, yet sticky, which is exactly what I think should be when
it comes to that. So, enough said. It’s delicious. Adding the rest of my dry ingredients, along
with my wet. And I’m just going to bring this up, mix everything together, and bring my
cake pans over here. That looks fabulous. Now, do not be alarmed if this is on the thinner
side, it’s not as thick of a batter like a normal chocolate cake would be. But, that’s
normal, that is the consistency of Devil’s Food Cake. I am just going to take my spatula
and I just- you see that sometimes the very bottom doesn’t get mixed perfectly and I just
take my spatula and run it along the side. And now I’m going to divide this batter in
half and put it in my prepared 9 inch round cake pans. Try and make this as even as possible,
I think I definitely have more in that pan than I have in this pan and put the remaining
in here. And that’s it, really. I mean it’s very straightforward, you can smell the chocolate.
I mean because you added a warm liquid it kind of woke up that chocolate, it smells
divine. Mix that in. Ok, now what I do is I just kind of tap. I’m going to pop this
into a preheated at 350 for about 30-35 minutes or until they are cooled, until they’re cooled,
until they’re fully cooked and let them cool completely which will take a couple of hours
which is just a perfect amount of time for that frosting to get to the right consistency
and then we’ll build ourselves, a Devil’s Food Cake. My cakes baked for 35 minutes exactly
and let them cool completely. My frosting’s thickened to perfection. And one, what I’ve
done is I have got a rotating cake stand but any cake stand will do. And I just. Take four
pieces of parchment paper and I put them around pretty much all the edges and then I put one
of the cakes upside down so i have a flat surface. Now what I’m going to do is I’m going
to take about a quarter of the frosting, I would say a quarter is probably right. And
it is rich and it is delicious without a doubt this is going to be a very rich cake but it
is so worth it. So, all I’m doing is kind of spreading this from edge to edge. Don’t
worry if you can kind of touch the cake a bit and it gets all crumbly because, guess
what we’re going to be doing in a second. We’re going to cover it all up, with that
other piece. And it should come right out. And then you peel of the parchment. This,
I’m going to put rounded side up. Just like that. And then I’m going to take the remaining
frosting, which is really thick and really rich and really chocolaty, which, it’s Devil’s
Food Cake. It’s going to be pretty naughty but, it’s worth it. It really is. And I’m
going to spread that on top and you do have the option to just do the top or the sides.
Now, there’s a lot of frosting here and it’s very rich, so I’m going to do the top and
the sides, so I am just doing that. Now the very top I just take the tip of my knife-
of my spatula, and I kind of just swirl it about a bit. I really don’t care to do any
kind of decorations or anything like that because, it’s a cake and that end of the day,
if it tastes good, that’s what people are going to remember. So keep that in mind. Look
at that. Can you hear the angels singing. Now tell me that’s not weird considering that
it’s called an Angel Food Cake, an angel food cake, a Devil’s Food Cake and I hear the angels
singing. Whatever. I’m cutting myself a piece. If you are a chocolate lover, you will be
forever greatful for that. Just saying. You know, it took two seconds and I took a giant
bite out of it. It was one of the most delicious things. Definitely one of the most delicious
cakes. It’s moist, it’s chocolaty, that frosting, I’m telling you, is best frosting for this
cake because it’s rich but it’s not overly sweet. Because we used semi-sweet chocolate
and didn’t add any other sugar into it. It’s really deep and chocolate. The cake is deep
chocolaty. I mean, it’s just a match made in heaven, I don’t know what to say. It’s
incredibly good. Go to to get this recipe. If you do recreate it
make sure you tweet me, Instagram, Facebook, I want to see the pictures and if you do follow
me on social media, then you’ll know I always find those pictures and I always comment on
them or tweet them or whatnot because I love being able to see that you actually recreate
the dishes that I do make. But anyway, enough chatting, I hope you’ve enjoyed spending time
with me guys, and I will see you all next time. Bye bye! Look at all this melted butter. I’m going to pour this all over myself. It cooled so
now I got to smoosh it around a bit.

100 thoughts on “Devils Food Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 734

  1. will be ok if i make a 16" cake or double layer cake?(this cake and another on top)?????if anyone answers THANK U so much!!!!!

  2. will be ok if i make a 16" cake or double layer cake?(this cake and another on top)?????if anyone answers THANK U so much!!!!!

  3. Hi am vaibhavi I like you so much but your cooking is better then Anything love you so much when I saw your ntela popcicel it was like best popcicel

  4. I made this today 9 august but my batter came out thicker like a normal cake and the ganache i let it sit for 5 hours not even kidding and it didn't really set but then i put it in the fridge for 1 hour and it set but when i tuck it out it soften so i frost my cake and put it in the fridge so now its in the fridge

  5. thx U're quiet amazing !! just one thing though I was reading your recipe and I had problems with knowing the exact amount for each ingredient so plz plz next time plz be more specific and thx a lot I truly enjoyed your videos

  6. I made this at home and I'd recommend anyone to make this. This is one of the most delicious cakes I've had in my life. Thanks Laura!

  7. It will be extremely ungrateful of me to make this cake, relish it, devour it and not say thank you. Laura, a big, heartfelt THANK YOU for sharing this recipe. Its such an amazing cake. Merry Christmas to you and your family esp. Baby Vitale ❤

  8. So, I've never made a cake before but tried this for my dad's surprise bday. And it turned out AMAZING. People thought that I was a real cake wizard. Thanks for a great recipe – and easy to follow instructions for a clueless newby like me. 🙂 Check insta tuulitim for the result. 🙂

  9. Can someone PLEASe let me know how much chocolate chips is needed in cups?
    The recipe says one 15 ounce bag of chocolate chips.
    Thank you!

  10. hey guys this is the worst cake ever. and today was my birthday and the cake came out exactly like a freshly hot poop from the cow! Try to bake her cakes at your own risk!!

  11. iv try the cack but it was ineateball because the baking soda it was so bitter?☠so try it and tell me if it was lik mine

  12. Thank you a lot for this great recipe.
    I made the cake and it was so good. We have heard angel singing may God bless you always. Best Regards. Catherine of Mauritius Island.

  13. Hi! I love all your videos….. but what am I doing wrong? I made it yesterday at night… and we didn't eat it, i put it in the fridge and today it was like if it was frozen … U.U i always do the same and this is the first time i get that result.

  14. Hi Laura! I am hoping to make this for my moms birthday this friday but i am working with a tight schedule… can I make the cake or the frosting the night before and the assemble the next morning??? like will the frosting stay "frostable"??

  15. I tried this recipe and turned out so goood and moist and fluffy ?.. Lesson for next time : add more chocolate chips and less cream to the frosting..
    Tip for y'all: add a bit more baking powder..

  16. Hi Laura, Would you like to tell me about your cake mixer, what brand and size please? As I want to buy one mixer for my big family. Thank you.☺

  17. Ingredients

    For the Ganache:

    1-1/3 cup of Heavy Cream

    15 oz bag of Semisweet Chocolate Chips

    For the Cake Batter:

    2-1/4 cups of All Purpose Flour

    3/4 cups of Cocoa Powder

    1 tsp of Salt

    1 tsp of Baking Powder

    2 tsp of Baking Soda

    2 cups of Granulated Sugar

    1 cup of water

    1 cup of Unsalted Butter, softened at room temperature

    1 Tbsp of Instant Coffee Granuels

    3 Eggs

    1 tsp of Vanilla Extract

    1/3 cup of Milk

  18. Hi Miss Laura.. i tried your cinnamon.. it's so perpect..
    Miss Laura, can I have the recipe of this devil's cake with the measurement? Please?..

  19. i didnt see the ingredients on your written recipe for the frosting, it was a ganache. also i didnt see you make the frosting on your video. confused.

  20. You guys, the amount in your cups and pans looks so much more than what I got after I measure the ingredients. For example 1 & 1/3 cups of cream should be around 330 ml but Laura's look more like 400. I have this problem with each American recipie I follow. Is there a gram/ml version of the ingredients rather than cups?

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