Devil's Food Cake Video Recipe | How to make Eva Longoria's Devil’s Food Cake
Devil's Food Cake | How to make Eva Longoria's Devil’s Food Cake
Watch a step-by-step how-to video of Alyena making Eva Longoria's amazing Devil's Food Chocolate Cake with Chocolate frosting.
The first thing you need to do is fill a pan or the bottom of a double boiler about 1/3 of the way full with water and bring it to a simmer.
Place another pan on top and melt 3 oz of unsweetened chocolate. Once melted, set aside to cool.
In a large bowl add 1 stick of room temperature unsalted butter ,
2 1/2 cups of lightly packed light brown sugar,
2 tsps of vanilla
3 large eggs
Beat on high speed for about 3 minutes or until batter is smooth and light in color
Pour cooled melted chocolate into cake batter
On low speed blend until combined
Next sift together 2 1/2 cups of cake flour, 2 tsps of baking soda, and 1/2 tsp of salt
In 3 parts, blend in flower mixture and butter milk to cake batter
Add one cup of boiling water and blend until batter is smooth
Okay now its time to butter and flower your cake pans
Pour 1/2 the cake batter into each cake pan and bake in a preheated oven for 30 to 35 minutes or until a tooth pic comes out clean. Let the cakes cool before frosting is applied
Okay speaking of frosting, we need to melt some more chocolate
Melt 4oz of unsweetened chocolate in a pan like we did earlier. Once melted set aside to cool
In a large bowl add 4 cups of sifted confectioners sugar, 1/2 cup of hot water and the melted chocolate
Beat on medium speed until blended
Add one stick of unsalted butter, one egg, and 1 tsp of vanilla
Get on your blender again and beat for 2 to 3 minutes until frosting is thick and fluffy. This frosting is so smooth and delicious! Can't wait!
Back to the cakes, Use a serrated knife and remove the dome of the cakes. Once that is done, you can start frosting and and decorating! We used some fresh organic raspberries and a little mint. Please let me know how your cake turns out. I hope you love it as much as we do! Thank you so much for watching. See you on the next video!
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Amazing Devil's Food Cake Recipe - Decadent and Delicious!
Devil's Food Cake Recipe! Incredibly moist chocolate cake recipe!
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Amazing Devil's Food Cake:
240g Milk (1 Cup)
115g Butter ( 1 Stick)
100g Unsweetened Cocoa (1 cup)
180 Sour Cream OR Greek Yogurt ( 3/4 cup)
300 g Sugar ( 1 1/2 cups)
2 Eggs
140 flour ( 1 cup)
1 tsp baking soda
1/4 tsp salt
1-2 tbsp coffee
Devil's Food Fudge Frosting:
80 unsweetened cocoa ( 3/4 cup)
1/2 tsp Salt
400g Powdered Sugar ( 3 1/4 cups )
150 soft butter ( 1 1/4 sticks, cut into small pieces)
120g Heavy Cream ( 1/2 cup)
Don't skip the salt in this frosting! It's a cross between buttercream and ganache. So it really needs the salt to balance out the sweetness.
Website with written recipe:
Enjoy!
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Devil's Food Cake - Part 1 -Delicious Chocolate Cake Recipe Tutorial
OMG this chocolate cake tastes amazing. It's really light and moist - perfect for a birthday cake or a 'just because' cake. I would not recommend this for a stacked cake, it's not sturdy and would collapse under the weight of several tiers!
It tastes so good! This Devil's food cake is adapted from Nigella (love her!) I have changed a few things but if you want to check out her recipe it's here -
I have made a frosting (icing) which is gooey, soft and delicious. It has a fudgey taste and texture which doesn't harden and is just so decadent - once you try this recipe, you'll wonder how you ever made any other chocolate frosting to cover your cakes!
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You will need:
50 grams cocoa powder
100 grams demerara sugar
250 millilitres boiling water
125 grams butter - room temp
150 grams white sugar
225 grams self raising flour
2 teaspoons vanilla extract (optional - alternatives, coffee/almond extract)
2 eggs
Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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