Devil's Food Cake with Chocolate Fudge Frosting Recipe
- 1/2 cup butter, softened
- 2-1/4 cups packed brown sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 3 ounces unsweetened chocolate, melted and cooled slightly
- 2-1/4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (8 ounces) sour cream
- 1 cup water
- 1/2 cup butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 3-3/4 cups confectioners' sugar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
- 2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
- 3. Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- 4. For frosting, in a small heavy saucepan, melt butter and chocolate over low heat. Remove from heat; cool 5 minutes. In a large bowl, beat confectioners' sugar, milk and vanilla until smooth. Gradually add chocolate mixture, beating until light and fluffy. Spread between layers and over top and sides of cake. Yield: 12 servings.
1 slice: 678 calories, 29g fat (18g saturated fat), 107mg cholesterol, 377mg sodium, 104g carbohydrate (77g sugars, 3g fiber), 7g protein.
Reviews for Devil's Food Cake with Chocolate Fudge Frosting
"Oooh i made something very similar a few months ago, and it was delicious! Loved seeing how you had a different take on it ( http://bit.ly/1FmVmhv ) . I’m definitely making this! thanks for sharing!"
"Wonderful recipe, but since I was out of sour cream I substituted Fage Total Greek yogurt...I also had only 3 squares of baking chocolate in cupboard, so I used them for the cake. For the frosting, I substituted 4 Tbsp. of Penzeys Dutch-process cocoa. This was a fabulous cake! Rich and dense cake with frosting that was not-too-sweet. I toasted some slivered almonds and garnished the sides of cake before serving."
"My Step-Mom's favorite cake ever. Rave reviews from all. Substituting coffee for the water is a great idea."
"This is the best devil's food cake I can remember making and eating. The only change I made was using coffee instead of water. Definitely a go to recipe."
"Nice flavor - came together fine. No problem with the frosting."
"frosting came out too watery. Can't comment on cake because I didn't make it."
"frosting came out too watery."
"Came out all watery and tastes bad."
"Best chocolate cake recipe I have ever made!"
"I made this recipe into cupcakes, 1st of all let me tell you that it made 33 cupcakes. Also, I took them into work and everyone absolutely loved them. The cake is extremely moist and flavorful. Thanks for this recipe."
"cake was very dry. Frosting was excellent."
"Hi did u use light brown sugar or dark brown sugar in this recipe thanks in advance"
"Hi did u use light brown sugar or dark brown sugar in this recipe thanks in advance really eager to give it a try"
"Stars did nidentical to a recipe I already make but with a little more butter, and no sour cream, but for 1mhoward try yogurt, there is milk in the icing so I do not believe it is a dietary issue, maybe just personal preference, tho with this little sour cream in the recipe would be almost impossible to taste, and the yogurt may have a similar effect at worst try a like amount of cream, real or vegan. Report back to let us know. I'm only offering suggestions. Oh, one last thing possibly buttermilk would work well and cut calories a bit"
"I can't eat sour creme, how would it be without it?"
"My boyfriend asked me to make a chocolate cake for him yesterday. I am not particularly fond of chocolate, but this cake could change my mind! I love the texture of this cake! It's not too sweet either. The frosting is very sweet and balances the finished product. I will say that I had difficulty getting the frosting to become "light and fluffy", but it could be that my tiny kitchen was VERY hot when I made the frosting. I had to set my mixer on high and beat it for a couple of minutes, but once I did that and put it in the fridge, it was perfect! This is a keeper!"