It's that time of year again! Time to get spooky sweet with some Halloween treats! And what more appropriate choice for your Halloween cake than a decadent and delicious Devil's Food Cake?
This year, we wanted to make sure we had a cake that was truly worthy of the Prince of Dark(chocolate)ness, so we went straight to the source of all things spooky- Andrew Fuller of Guy Meets Cake. Here's Andrew's recipe for Drop-Dead Delicious Devil's Food Cake!
3/4 cup Dutch-process cocoa powder
1 1/2 cups cake flour
1 tsp baking soda
1/4 tsp baking powder
1 stick salted butter, softened or room temp
1 1/2 cups granulated sugar
1/3 cup cold brew coffee, undiluted
2/3 cup whole milk
1 tsp vanilla extract
3 large eggs
In the Details
Combine and sift cocoa powder, cake flour, baking soda, and baking powder and set aside.
Using whisk attachment, starting slow and moving to a medium high speed, beat together butter and sugar until graininess is gone, texture is smooth, and color is lighter (about 3-5 minutes). Add vanilla and eggs, beat until incorporated.
Slowly add half of sifted dry ingredients to mixture beating slow-medium speed as it incorporates. Combine together the coffee concentrate and milk, stream into mixture while it's still going at a medium speed. Stop, scrape down sides of bowl. Add remaining half of dry ingredients and beat at lowest speed just until fully incorporated.
Work for Idle Hands
Divide batter into greased parchment lined pans, greased pans dusted with cocoa powder, or lined cupcake pans.
Bake at 325º for 25-33 minutes, depending on so many variables. For me, it's usually about 30 minutes with a gas oven. Do the toothpick test and pull it out when it's clean.
I prefer to cool my cake for about 10 minutes in the pans, then turn onto a piece of cling film and wrap while it's warm to assure a nice moist cake. Let it come to room temperature and chill in the refrigerator until you're ready to use or pop it in the freezer for an hour before carving to reduce crumbs.