Best Chocolate Devils Recipes

CHOCOLATE DEVILS

Steps:

• For the best chocolate sheet cake: Preheat the oven to 350 degrees F. Use an 18-by-13-inch sheet cake pan. Cut parchment paper to fit the pan and spray each side with baking spray.
• In a mixing bowl, combine the flour, granulated sugar and salt. In a saucepan, melt the butter. Add the cocoa to the butter and stir together. Add 1 cup boiling water to the pan and then allow the mixture to boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.
• Pour the buttermilk into a bowl and add the baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/flour mixture. Pour into the prepared cake pan and bake for 20 minutes. Let the cake cool completely.
• Cut the cooled cake into circles with a 2 1/2-inch biscuit cutter, and then lay the circles on another sheet pan with a wire rack; set this pan in the fridge to make sure there is no warmth to the cake at all. (The frosting is so light and fluffy, the coolness will help keep it all together.)
• For the white frosting: In a small saucepan, whisk the flour into the milk and heat, stirring constantly, until it thickens. You want it to be very thick--thicker than cake mix, more like a brownie mix. Remove from the heat and let cool to room temperature. If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools. It must be completely cool before you use it in the next step. Stir in the vanilla.
• While the mixture is cooling, cream the butter and granulated sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.
• For the ganache: Heat the cream until very hot. Add the vanilla, and then pour over the chocolate pieces. Stir to completely melt.
• To assemble: Place the white frosting into a frosting bag. Squeeze the frosting onto one circle of cake. Press a second circle on top. Using a ladle, pour ganache over the cake, allowing the chocolate to run over the sides. Place 3 cherries on the center. Repeat the process with each cake. Chill the cakes until ready to serve!

EASY DEVILS FOOD CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350-F.
• Line a standard muffin tin with a dozen, 2-1/2 inch, cup-cake paper baking cups.
• In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk or wooden spoon.
• In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk or wooden spoon until blended.
• Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.
• Stir until dry ingredients are just moistened. Careful not to over mix.
• Pour batter into 12 muffin cups. Fill each almost to the top.
• Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.
• Bake at 350-F for 20 to 25-minutes or until a toothpick comes out clean when inserted into center of muffin.
• Cool before serving.
• Makes 12 (2-1/2inch) muffins.

DEVILS FOOD CHOCOLATE CREME FILLED CUPCAKES

Steps:

• 1. Bake cupcakes according to directions (you will want to use the paper liners on your cupcakes). Cool fo few minutes before removing cupcakes, then place on cooling rack.
• 2. For filling, combine water and salt, until salt is dissolved; them let cool. In a small bowl, beat the marshmallow creme, shortening, sugar and vanilla until light and fluffy; add the salt mixture.
• 3. Take the creme filling and add to a pastry bag. For the pastry bag, you will want to use a round tip. Push thru the bottom of the paper liner to fill each cupcake.
• 4. For the Ganache, place chocolate in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or untuil ganache reaches a spreading consistency.
• 5. Dip cucakes tops into frosting, chill for about 20 minutes or until set. Store in refrigerator.

WHIPPING CREAM CHOCOLATE CHIP DEVILS FOOD CAKE

Steps:

• 1. Prepare Devils' food cake according to the box directions. Line a 10 x 15 x 1-inch jellyroll pan with aluminum foil letting the foil hangover about 1 inch. Spray foil with cooking spray. Spread Devil's food cake over foil. Bake at 350 degrees for 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove foil. Cool brownie completely, about 1 hour.
• 2. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 1/2 cup chocolate chips. Cut brownie crosswise into 4 equal pieces, 10 X 3-3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining cake piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.

DEVILS FOOD CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350F. Spray 3 (8 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and sugar at high speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs and vanilla, beating until well combined.
• In a small bowl, sift together flour, cocoa, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour. Carefully add 3/4 cup boiling water. Increase mixer speed gradually; beat just until combined. Divide batter evenly among prepared pans. Bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
• Make the chocolate buttercream: In the top half of a double boiler, combine sugar and egg whites. Cook over medium high heat, whisking constantly, until sugar dissolves and a candy thermometer reads 140F, approximately 8 minutes. Transfer mixture to the work bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until stiff peaks form and mixture has cooled, approximately 10 minutes. Reduce speed to medium low. Gradually add butter, a few tablespoons at a time, beating well after each addition. Add cocoa and vanilla, beating at low speed until combined. Spread buttercream between layers and on top and sides of cake.