Devil’s Food Cake. What a perfectly named cake for Halloween! Although I’m pretty sure this wasn’t it’s original purpose, it certainly fits the bill. It’s rich and chocolatey, a little bit heavy, moist, and certainly delicious!
When we were developing this recipe, we wanted a darker chocolate flavor; so we used Dutch-process cocoa and a bit of espresso powder.
Although it makes an excellent dark chocolate cake, figuring out how to make something so simple look Halloween-y was the challenge. We looked around the kitchen and noticed we had some adorable little meringue ghosts and spiders, black modeling chocolate roses, and white chocolate tombstones! Let the decorating commence. Turns out, this cake looked adorable rather than spooky.
With batter left and needing something a little more Halloween, we dug around the kitchen and found our lovely little tombstone cake pan. We threw those into the oven, let them cool and piped the designs with white chocolate! These looked a little more Halloween but not any less cute than the original cake! Halloween doesn’t always need scary treats.
Devil’s Food Cake
- 2-1/2 cups all purpose flour, sifted
- ¾ cup Dutch-process cocoa, sifted
- 1-1/2 teaspoons espresso powder
- 2 cups sugar
- ¾ teaspoon salt
- 2 teaspoons baking powder
- 3 large eggs, at room temperature
- 1 cup milk
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 1 ½ cups butter, room temperature
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream
- Preheat oven 325 degrees.
- Grease and flour pans.
- Combine dry ingredients in mixing bowl.
- Stir in liquid ingredients.
- Beat on medium speed for 2 minutes.
- Pour into prepared pans.
- Bake for about 25 minutes, or until it tests done.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.