Best Devils Chocolate Cake Recipes

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.