Dark Devil’s Food Cake
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, rich Devil’s Food Cake made with cocoa and shortening, using a two-stage mixing method for a fine, moist crumb.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | 10 mins | 2 8-inch layers |
🔪 Key Equipment
- Two 8-inch round cake pans
- Large mixing bowl
- Electric mixer
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/4 Cups | Cake Flour | Sifted, like Softasilk |
| 1 3/4 Cups | Sugar | Granulated |
| 2/3 Cup | Cocoa Powder | Unsweetened |
| 1 1/3 tsp | Baking Powder | Double-acting |
| 1 1/4 tsp | Soda | Baking soda |
| 1 tsp | Salt | Standard |
| 2/3 Cup | Shortening | High-grade |
| 1 Cup | Water | Divided |
| 3 | Eggs | Large, unbeaten |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the 2 1/4 cups cake flour, 1 3/4 cups sugar, 1 1/3 tsp baking powder, 1 1/4 tsp soda, 1 tsp salt, and 2/3 cup cocoa powder.
Step 2: Two-Stage Mixing
- Add the 2/3 cup shortening and 2/3 cup water to the dry ingredients. Beat for 2 minutes with an electric mixer at medium speed, scraping the bowl frequently.
- Add the 3 eggs and the remaining 1/3 cup water. Beat for 2 more minutes until smooth and velvety.
Step 3: Bake and Cool
- Pour the batter evenly into the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days or freeze for up to 2 months.
Original Recipe Scan
