Ingredients for Absolutely Divine Devil's Food Cake
- 6 ounces bittersweet chocolate
- finely chopped beets
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 cups heavy cream
- 12 ounces semi-sweet chocolate chips
- 1/2 cup canned beet juice
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How to Make Absolutely Divine Devil's Food Cake
- Cake:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Melt 6 ounces of bittersweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a small bowl, drain 1/2 cup canned beet juice; chop the beets finely and add them to the juice. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Reduce mixer speed to low and gradually beat in the melted chocolate.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 1/4 cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chopped beets and beet juice. The batter will be thin.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Frosting:
- In a medium saucepan, heat 2 cups heavy cream over medium heat just until it simmers.
- Remove from heat and whisk in 12 ounces semi-sweet chocolate chips and 1 teaspoon vanilla extract until smooth.
- Pour into a bowl, cover, and refrigerate for at least 1 hour, or until thick enough to spread. Stir every 10-15 minutes during chilling.
- Once chilled, frost the cake. Place one cake layer on a serving plate, top with 1/3 of the frosting, then the second layer. Frost the top and sides of the cake with the remaining frosting.
- Let the frosting set at room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
154g
Fat
173g
Carbs
25g
