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."
"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!"