I thought I would ask you a question. When you’re doing desserts, why go halfway? A Devils Food Cake is rich in flavor and moist in texture ,and it is a favorite for teat for Chocolate-lovers. Which I am. How about you?
Did you know on May 19th we would have gotten the chance to celebrate our love for Deviled Food Cake on National Devil’s Food Cake Day, held on May 19th. Even though the #Holiday may have past with Devil’s Food Cake, we get all the taste, and all the Chocolate. Let’s celebrate not only today but everyday.
Remember Devil’s Food Cake is not a ordinary Chocolate Cake. Devil’s Food Cake is a unique mix of ingredients that brings out the Chocolate. Recipes often call for boiling Water, instead of Milk, and some even add Coffee to bring out the Chocolate flavor! Just leave the Coffee out of any Cake your making for my family.
Here is a fun fact or you and a #teachingmoment mixing science with desserts, the Cake gets its darker color from its higher pH levels due to the added Baking Soda. Devil’s Food Cake uses Cocoa instead of Chocolate squares, making it even fluffier!
Some say Devil’s Food Cake gets its name to distinctly contrast from the Angel’s Food Cake, which is much lighter in comparison. As more and more types of Cakes have been created over the years, “Devil’s Food Cake” is often used as a catch all name for a super-Choclatety Cake that doesn’t have Nuts.
National Devil’s Food Cake Day Activities
- If you have the means and the opportunity invite your friends over and host a Devil’s Food Cake taste-test. Judge Cakes based on overall look, flavor, and moistness. Make sure to keep the baker’s identities a secret to not throw off any of the judging or sway votes! Give out prizes like the coveted blue ribbon or a coupon to take a baking class!
- Devil’s Food Cake calls from some extensive research. Do a little google-ing to see which places offer the extra-Chocolatey goodness, and put together your delicious itinerary of stops to try. Take along a friend and see if you agree on which Devil’s Food Cake was the best! Make sure to take pictures at each stop and tag them on Social Media with #NationalDevilsFoodCakeDay!
- There are conflicting tales, and published cookbooks to contradict the story, but legend has it that the Devil’s Food Cake was created at New York’s Waldorf Astoria Hotel. One account even suggests that a customer loved the Devil’s Food Cake so much, that she asked for the recipe. The customer got the recipe, but it came with a price, The Waldorf also served her a bill for $100. Now that’s an expensive Cake!
Why People Love National Devil’s Food Cake Day
Deviled Food Cake can be referred to as a Chocolate Cake on steroids. Devil’s Food Cake is not for the faint of heart, or the casual Chocolate enthusiast. Devil’s Food Cake is for the serious, gotta have some Chocolate fanatic.
Over the years, Devil’s Food Cake recipes have added more and more Chocolate, even exchanging plain Chocolate for Cocoa to bring out the taste. Devil’s Food Cake is widely considered richer, darker, and fluffier than regular Chocolate Cake.
Devil’s Food Cake is a delightful indulgence. Studies have shown that we enjoy food more when it feels like an indulgence, and nothing says “indulgence” more than a Cake named after the Devil himself. If we’ve had a bad day or are in need of some good old fashion Chocolate comfort food, nothing feels like more than what the doctor ordered than a slice of the richest most indulgent Cake there is.
Devil’s Food Cake is an alternative to other lighter cakes including a nice Bundt Cake or White Cake can do the trick, but sometimes you just want something a little more. Devil’s Food Cake will cure that sweet tooth and leave you coming back for seconds. You can go even bigger by picking a version with rich Chocolate Frosting! Pair Devil’s Food Cake with a nice cold glass of Milk, or make it more of a treat with a cup of Coffee!
Recipe: Deviled Food Cake
Ingredients
1 cup sour cream
3 sticks unsalted butter, room temperature, plus more for pans
1 cup boiling water
¾ cup unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped (¾ cup)
3 ½ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ teaspoons coarse salt
2 cups packed light-brown sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Preheat oven and prep pans:
Preheat oven to 325°F. Butte1. r two 9-inch round cake pans. Line bottoms with parchment rounds; butter parchment.
2. Combine boiling water and chocolate; mix flour, baking powder and soda:
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.
3. Beat butter and sugar; add eggs:
In a mixing bowl or the bowl of a mixer, 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.
4. Add vanilla, then chocolate mixture; reduce speed and add flour and sour cream in two additions
:Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two additions, alternating with sour cream, until just combined.
5. Divide batter between pans:
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.
Frosting:
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream
To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
Thank you,
Glenda, Charlie and David Cates
