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Devil’s Food Chocolate Cake
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Chef Eddy Recipe
Devil’s Food Chocolate Cake
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This is Chef Eddy’s most requested chocolate cake recipe. Chef Eddy's Devil’s Food Chocolate Cake is moist, tender, fluffy and has just the right amount of chocolate flavor. Filled with the creamiest vanilla frosting, this cake is simply the best Devil's Food Cake you'll ever eat!  

Prep time
Bake/Cook time
0:40 to 0:45
Plan for

Cool 1 hour

10 servings
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Devil’s Food Chocolate Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:40 to 0:45
Plan For

Cool 1 hour

Yield :
10 servings


Devil's Food Chocolate Cake

  • 2 cups all-purpose flour*, preferably with 3 % protein level
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup hot brewed coffee


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F
  2. Butter and flour two, 8- or 9-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
  3. Sift together flour, cocoa powder, baking soda, baking powder, and sugar. Sift again and set aside.
  4. In a bowl large enough to hold all ingredients, whisk eggs and buttermilk until well combined. Add vegetable oil, vanilla, and salt. Whisk smooth.
  5. Add dry ingredients to buttermilk/egg mixture and whisk smooth. Add hot coffee in 3-4 increments, while whisking batter smooth in between additions.
  6. Divide batter evenly into pans and place in oven, bake for 40-45 minutes until an inserted toothpick comes clean. Time will also depend on whether you used an 8- or 9-inch pan and your oven.
  7. After 5-10 minutes turn upside down on a plastic food lined surface and allow to cool completely before filling or frosting, about 1 hour.
  8. With an electric mixer whip very soft butter and sugar for at least 3 minutes. Add salt.
  9. Add 3 tablespoons of evaporated milk and mix 1-2 minutes, then add another 3 tablespoons milk and mix another 1-2 minutes. Keep adding milk and mixing at least 1-2 minutes in between.
  10. Add vanilla and keep mixing until sugar crystals are completely dissolved.
  11. If cream appears heavy or slight curdling takes place, place bowl over lukewarm water while whisking. In just a moment cream will become beautiful glossy and creamy. (Do not place on ice cubes as that would make cream more heavy.)
  12. Remove parchment paper from cake round and place on a serving platter.
  13. Spread 1/3 of buttercream onto cake layer and top with remaining cake layer.
  14. Spread a thin coat of cream all over cake to seal in any crumbs. Place in fridge or freezer for a few minutes until butter cream is firm.
  15. Frost cake with remaining butter cream. Place in fridge while preparing ganache.
  16. Allow ganache to cool for 10 minutes before pouring onto cake. Pour on cake.
  17. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about 1 hour. Or alternatively heat chocolate bar in a microwave oven for 1-2 seconds. 
  18. Using a vegetable peeler shave chocolate bar into curls or shavings and place on cake.
  19. Serve this cake at room temperature for the most delectable taste and texture sensation.
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