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Nana’s Devil’s Food Cake Recipe

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★★★★★

4.7 from 89 reviews

Nana’s Devil’s Food Cake is a rich, moist chocolate cake made with cocoa powder and melted chocolate, perfect for chocolate lovers looking for a classic dessert. This cake features a tender crumb with a deep chocolate flavor, achieved by combining pantry staples and baking them to perfection.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water or hot coffee
  • 4 ounces semi-sweet chocolate, melted

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
  3. Mix Wet Ingredients: In another bowl, beat the eggs, then add the melted butter, milk, and vanilla extract. Mix thoroughly.
  4. Blend Wet and Dry Mixtures: Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
  5. Add Melted Chocolate and Hot Liquid: Stir in the melted chocolate and hot water (or hot coffee) to the batter. Mix until smooth and uniform.
  6. Pour Batter into Pan: Pour the batter evenly into the prepared cake pan, smoothing the top with a spatula.
  7. Bake the Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before frosting or serving.

Notes

  • Using hot coffee instead of hot water enhances the chocolate flavor without making the cake taste like coffee.
  • Be careful not to overmix the batter to maintain a light and fluffy texture.
  • This cake pairs beautifully with a classic chocolate frosting or a dusting of powdered sugar.
  • Ensure ingredients like eggs and milk are at room temperature for best results.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Devil's Food Cake, chocolate cake, rich chocolate dessert, moist chocolate cake, classic cake recipe

Find it online: https://platedandproud.com/nanas-devils-food-cake-recipe/