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Nana's Favorite Devil's Food Cake
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Nana’s Favorite Devil’s Food Cake from Reddit

A very popular and easy chocolate cake with a super smooth frosting.
Course Dessert
Cuisine American
Keyword Chocolate Cake
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours

Ingredients

  • 2 cups all-purpose flour 270 grams
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 cups sugar (385 grams)
  • 3/4 cup unsweetened natural style cocoa powder
  • 1 cup hot brewed coffee
  • 1 cup vegetable oil canola or light olive oil
  • 1 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla

Silky Chocolate Frosting

  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup all-purpose flour (35 grams)
  • 3 tablespoons unsweetened natural cocoa powder
  • 1 cup whole milk
  • 2 sticks butter, salted or unsalted (225 grams)
  • salt If using unsalted, add about 1/4 teaspoon salt
  • 6 oz bittersweet or dark chocolate, melted and cooled (170 grams) I use 70% Lindt bars

Instructions

  • Preheat oven to 350 F. Grease and flour two 9 inch round pans or one 13x9 inch pan. If halving the recipe, use two 6 inch round pans.
  • In a large mixing bowl, whisk together flour, salt, baking soda, baking powder and sugar.
  • Whisk together the cocoa powder and the hot coffee and let it cool.
  • Add the cocoa mixture to the bowl with the dry ingredients, then stir in the oil, milk, eggs and vanilla.
  • Pour the batter into the pans.
  • Bake at 350 for 30 to 35 minutes. (or until done). Alternatively, you can bake at 375 for 27 minutes or until done. I prefer the lower and slightly longer time for cakes.

Silky Chocolate Frosting

  • In a large saucepan, stir together sugar, flour and cocoa powder. Gradually whisk in the milk.
  • Put the saucepan over medium heat. Whisk over medium heat until mixture it thickens. Reduce heat to low and continue stirring and whisking for two minutes (this is to cook out any floury flavor). Scrape the thickened mixture into the bowl of a stand mixer and press a piece wax paper directly over it to keep a skin from forming. Let cool for about 40 minutes.
  • While this mixture cools, cut your butter into about 10 to 12 chunks. Melt the 6 oz of chocolate using your favorite method. I recommend the microwave, heating on high and stirring every 30 seconds. You want to melt the chocolate early enough in the process so that it has time to cool, so maybe about 20 minutes before the mixing phase.
  • Using the whisk attachment, begin mixing on medium speed. Add one chunk of butter at a time with the mixer going. Scrape sides of bowl often. Check and make sure the mixture is not too warm and that the butter is not too cold. Cold butter can cause the chocolate to lump up and too warm batter will melt it too fast and make the icing too soft. If you used unsalted butter, add some salt.
  • Once your butter is incorporated and you have a smooth and light cocoa mixture, gradually drizzle in the melted chocolate, whipping at medium until smooth. Beat in the vanilla. Frosting should be smooth and silky. Frost the cake. You can store this cake in the refrigerator or at room temperature, but I recommend the refrigerator.