Devils Food Cake with Sinful Chocolate Frosting

Devils Food Cake with Sinful Chocolate Frosting

"Layer upon layer of decadent chocolate cake and sinful frosting, this dessert is a true show-stopper."
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Ingredients

servings 404 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9 by 2-inch round cake pans, and line with parchment paper.
  2. To make the cake, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt together the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside.
  3. In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture. Add in the eggs, vanilla, and milk and beat with a spoon until well blended. Divide the mixture evenly between the two prepared pans.
  4. Bake for 25 to 29 minutes, until firm to the touch. Remove from the oven and cool on wire racks. When cool, turn out of the pans.
  5. While the cake is cooling, make the frosting. In the top of a double boiler, or in a heatproof bowl over barely simmering water, melt the bittersweet and milk chocolates, stirring occasionally until smooth. Remove from the heat. Beat in the sour cream.
  6. Spread one-third of the frosting on top of one cake layer, then set the second layer on top. Use the remaining frosting to spread over the top and sides of the cake. Let sit in a cool spot, but do not chill in the refrigerator. This cake is best if enjoyed within 4 days of baking.

Footnotes

  • If you like a very tall layer cake, double all of the ingredients for four layers instead of two.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

great recipe. Most on this site end up sticky to the touch. This was light and moist. Made it into cupcakes and they were perfect.

Most helpful critical review

This ended up being FAR too rich for even the biggest chocolate fan at the party. Sinful is right...

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Least positive
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great recipe. Most on this site end up sticky to the touch. This was light and moist. Made it into cupcakes and they were perfect.

OMG!! That, i think, perfectly sums up this cake! Absolutly perfect!

This ended up being FAR too rich for even the biggest chocolate fan at the party. Sinful is right...

It turned out okay, but nothing really stands out about it. It tasted like it could have been made from a box. However, frosting was wonderful! Next time I'll try this frosting with a differen...

this cake came out very dry

It's a little dry. Taste isn't too bad, but I'm not fond of the texture. The kids really like it, so I might make it again for them, but it wouldn't stand up to company. It just isn't a specia...