The Only Chocolate Cake Recipe You'll Ever Need (Devil's Food)
This chocolate cake is absolutely the best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time). The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"! I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
This chocolate cake is absolutely the best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time). The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"! I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup butter softened
- 2 cups sugar
- 1 cup sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 cup shortening
- 1 cup milk
- 2 large eggs
- 3/4 cup unsweetened cocoa powder
- 5 tablespoons all-purpose flour
- 1 cup vegetable oil
- 1 cup hot coffee
- Carbohydrate 16.3630673614464 g
- Cholesterol 134.728657816269 mg
- Fat 45.9755226052096 g
- Fiber 1.15808466082789 g
- Protein 5.20930862293332 g
- Saturated Fat 21.8590715048053 g
- Serving Size 1 1 serving(s) (160g)
- Sodium 10934.031379354 mg
- Sugar 15.2049827006185 g
- Trans Fat 2.7210677531689 g
- Calories 491 calories
Step-by-step
- Preheat oven to 325 degrees 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 for 2 more minutes. Expect batter to be thin.
- Pour into a 9 x 13 greased and floured pan or 2 - 9 inch round pans.
- Bake 9 x 13 pan for about 45 minutes or 9 inch 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.
My Go-To Chocolate Cake: A Baker's Confession
As a busy working mom, time is my most precious commodity. Juggling work, carpools, and trying to maintain a semblance of a social life leaves little room for elaborate baking projects. Yet, there's something deeply satisfying about creating something delicious from scratch, especially when it brings joy to my family. That’s why I’ve perfected this devil's food chocolate cake recipe – it’s the only one I ever need. It’s quick, easy, and consistently delivers moist, rich, decadent results that never disappoint.
Let me tell you, this isn't just any chocolate cake. This is the kind of cake that evokes memories of childhood birthdays, cozy nights in, and special celebrations. It's the kind of cake that disappears in minutes, leaving only a lingering chocolate aroma and happy sighs. The recipe itself is surprisingly straightforward. There's no need for any special equipment or advanced baking skills. Even on those crazy busy days when I feel like I'm barely keeping my head above water, this cake is my reliable go-to dessert. The simplicity of the recipe doesn't compromise on flavor; in fact, it’s the secret to its success.
The rich, deep chocolate flavor is perfectly balanced by the creamy frosting. I've experimented with different frostings over the years, but the one included in the recipe has become my favorite. It's smooth, not overly sweet, and complements the cake beautifully. However, I've discovered that a simple dollop of sweetened whipped cream with a hint of vanilla can also be a delightful alternative. It’s a quicker option for those even busier days. And, I’ve even taken to adding a dash of hazelnut coffee to the cake batter for an extra touch of sophistication. It adds a depth of flavor that's simply divine.
This recipe isn’t just for special occasions. It’s perfect for a casual weeknight treat, a potluck contribution, or even a spontaneous afternoon pick-me-up. Seriously, who doesn’t need a slice of rich chocolate cake to brighten their day? The beauty of this cake lies in its versatility. I've served it to friends and family, and it's always a crowd-pleaser, no matter the occasion. The consistent results make it a dependable recipe, always bringing delight to my kitchen and those who share in its deliciousness.
Beyond the delightful taste, this cake offers a sense of comfort and familiarity. The process of making it is almost meditative for me – measuring out ingredients, mixing the batter, and watching it bake. It’s a small act of self-care amidst the chaos of daily life. This simple recipe has helped me celebrate small victories and comfort myself on challenging days. It is a testament to the power of simple pleasures and the joy that can come from making something delicious with your own two hands.
More than just a recipe; it's a slice of happiness. So, try it. You won't regret it. And trust me, after one bite, you’ll understand why I call it "The Only Chocolate Cake Recipe You'll Ever Need!"
