Serving Size 1 (185g)

Recipe makes 12 servings

Calories 508
Calories from Fat 163 (32%)
Amount Per Serving %DV
Total Fat 18.2g 28%
Saturated Fat 7.6g 38%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 110mg 36%
Sodium 296mg 12%
Potassium 350mg 10%
Total Carbohydrate 84.7g 28%
Dietary Fiber 4.2g 16%
Sugars 51.9g
Protein 7.7g 15%
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Moist and Rich Homemade Chocolate

Cake!
Recipe #20112 | 55 min | 30 min prep | add private note
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By: Kibbie
Feb 19, 2002
The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this
recipe when I baked my own wedding cake. Since my wedding, I continue to make this
delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a
garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured
homemade cakes, give this recipe a try!
SERVES 12 (change servings and units)
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Ingredients
• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
 • 1/4 teaspoon salt
• 1 1/2 cups unsweetened cocoa
• 2 1/2 cups strong coffee
• 1/2 cup unsalted butter (room temperature)
• 2 teaspoons unsalted butter (room temperature)
• 1/3 cup vegetable oil
• 1 1/2 cups superfine sugar (granulated works fine)
• 1 1/2 cups dark brown sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
Directions
1. 1
Set oven to 350 degrees.
2. 2
Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans
(depending on the size and style of cake you want to create).
3. 3
Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins
lined with cupcake papers.
4. 4
Sift the flour, baking powder, baking soda, and salt.
5. 5
Set aside.
6. 6
Whisk the cocoa and coffee together until smooth (no lumps).
7. 7
Set aside.
8. 8
In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
9. 9
Add sugars, beat for 10 minutes.
10. 10
Add eggs, beat 5 minutes.
11. 11
Add vanilla, beat until blended.
12. 12
Alternately add coffee and cocoa mixture and dry ingredients into butter mixture,
mixing after each addition, making sure to scrape the sides of the bowl often.
13. 13
Pour into prepared pans.
 14. 14
Bake for about 25 minutes, or until an inserted toothpick comes out clean.
15. 15
If making cupcakes, bake for about 20 minutes.
16. 16
Spread frosting over layers, and frost entire cake.
17. 17
Another delicious idea is to melt jam until it's syrup consistency (if using raspberry
jam, make sure you strain it!) and brush the tops of the layers with the melted jam
before frosting them.

Moist Devil's Food Cake with Mrs.

Milman's Chocolate Frosting
38 Ratings (See All) | 38 Comments (See All)
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One of our all-time favorites, this recipe for moist devil's food cake with Mrs. Milman's
Chocolate Frosting is adapted from Martha Stewart Living, February 2006.
Close

Ingredients
Serves 10
• 1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
• 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
• 1/2 cup boiling water
• 3 cups sifted cake flour (not self-rising)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups sugar
• 4 large eggs, lightly beaten
• 1 tablespoon pure vanilla extract
• 1 cup whole milk
• Mrs. Milman's Chocolate Frosting

Directions
1. Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line
bottoms with parchment; butter parchment. Dust with cocoa powder; tap
out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in
boiling water. Set aside to cool.
 2. Sift together flour, baking soda, and salt into a large bowl; set aside. Put
butter into the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy,
3 to 4 minutes. Add eggs, a bit at a time, mixing well between each
addition; mix until well blended. Mix in vanilla.
3. Whisk milk into reserved cocoa mixture. With mixer on low speed, add
flour mixture to butter mixture in 3 batches, alternating with the cocoa
mixture.
4. Divide batter evenly among prepared pans; smooth tops with an offset
spatula. Bake, rotating pan halfway through, until a cake tester inserted
into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire
racks 15 minutes. Turn out cakes onto racks; remove parchment and re-
invert. Let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips
of parchment paper around perimeter of a serving plate or lazy Susan.
Place the first layer on the cake plate. Spread the top of the first layer with
1 1/2 cups of frosting. Place the second layer on top and repeat process
with another 1 1/2 cups of frosting. Place the remaining layer on top of the
second layer, bottom side up. Spread entire cake with remaining 3 cups
frosting.
From The Martha Stewart Show, January 2007

Ingredients
Makes 6 cups
• 24 ounces Nestle semisweet chocolate morsels
• 4 cups whipping cream
• 1 teaspoon light corn syrup

Directions
1. Place chocolate morsels and cream in a heavy saucepan. Cook over low
heat, stirring constantly with a rubber spatula, until combined and
thickened, between 20 and 25 minutes. Increase the heat to medium low;
cook, stirring, 3 minutes more. Remove pan from heat.
2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool
enough to spread, about 2 hours, checking and stirring every 15 to 20
minutes. Use immediately.