Best Green Devil Chocolate Cake Recipes

The Ultimate Devil's Food Cake image

Provided by Martha Stewart

Number Of Ingredients 13

3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
3/4 cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (3/4 cup)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
6 1/4 cups Chocolate Swiss Meringue Buttercream Frosting

Steps:

Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment. Stir together boiling water, cocoa, and chocolate in a bowl. Let cool 10 minutes. Whisk together flour, baking powder and soda, and salt in another bowl.
In a mixing bowl, beat butter with sugar on medium-high until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake until a tester inserted in centers comes out with moist crumbs attached, 35 to 40 minutes.
Let cakes cool in pans on a wire rack 20 minutes. Turn out onto rack, top-sides up; let cool completely. With a serrated knife, trim tops of cakes so they're level.
Line the edges of a cake stand or plate with strips of parchment. Place one cake layer on stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over top. Top with remaining cake layer, trimmed-side down.
Spread a thin layer of buttercream over top and sides. Refrigerate until firm, about 30 minutes (this ensures a crumb-free finish). Spread remaining frosting evenly over top and sides. Cake can be stored in refrigerator up to 1 day; bring to room temperature before serving.

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

Provided by Karen..

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 17

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
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.

GREEN DEVIL CHOCOLATE CAKE image

Provided by Eddie Jordan @EDWARDCARL

Categories Cakes

Number Of Ingredients 19

2 1/2 cup(s) flour
1 3/4 cup(s) brown sugar, firmly packed
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 teaspoon(s) ground cinnamon
4 ounce(s) unsweetened chocolate melted
1 cup(s) sour milk
1 cup(s) pureed green tomatoes
3/4 cup(s) butter softened
2 - eggs
1 tablespoon(s) grated orange peel
- ground cinnamon for garnish
- fresh raspberries for garnish
- orange peel for garnish
SHAWN BROWN'S CHOCOLATE GLAZE
3/4 cup(s) simi sweet chocolate chips
3 tablespoon(s) butter room tempature
1 tablespoon(s) corn syrup light
1/4 teaspoon(s) vanilla exteact

Steps:

In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, and 1 teaspoon cinnamon.
Add melted chocolate, sour milk, tomatoes, butter, eggs and grated orange peel.
Beat with a electric mixer on low speed until combined. Beat on medium speed for 2 minutes.
Pour into a greased and floured 13 by 9 by 2 inch baking pan.
Bake in a 350 degree oven for 35 to 40 minutes or until a toothpick inserted comes out clean.
Cool cake in pan on wire rack until cool.
Drizzle glaze over each serving, serve with whipped cream sprinkle with cinnamon and berries. Garnish with orange peel.