Prepare to embark on a mouthwatering journey that will transport you straight to the cozy kitchens of Vermont's rustic farmhouses! This Devil's Food Cake is not just a dessert – it's a decadent experience that promises to make your taste buds dance with pure chocolate bliss. With its rich, moist texture and deep chocolate flavor, this recipe is about to become your new go-to showstopper for any occasion. Whether you're a seasoned baker or a chocolate enthusiast looking to impress, this Vermont Farmhouse Devil's Food Cake will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a whisk or electric mixer on medium speed until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Slowly add the boiling water to the batter, mixing gently until the water is fully incorporated. The batter will be very thin, which is normal for devil's food cake.
- Divide the batter evenly between the prepared cake pans, using a spatula to spread it smoothly and tap the pans gently on the counter to release any air bubbles.
- Place the pans in the preheated oven and bake for 30-35 minutes. To test for doneness, insert a toothpick into the center of the cakes - it should come out clean or with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn out onto wire racks to cool completely before frosting.
- Once cooled, frost with your favorite chocolate frosting and decorate as desired. For a traditional Vermont farmhouse style, consider a simple chocolate buttercream or ganache.
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for the most even mixing and best cake texture.
- Don't Overmix: Gently combine your ingredients until just mixed. Overmixing can lead to a tough, dense cake.
- Boiling Water Secret: The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating that signature moist crumb.
- Pan Preparation is Key: Grease and flour your pans thoroughly, or use parchment paper to ensure easy cake removal.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and sliding.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Frosting Recommendation: A rich chocolate buttercream or ganache complements the deep chocolate flavor perfectly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
