Dessert

Black Devil's Food Cake

Name: Black Devil's Food Cake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: american
Ingredients: 180 g all-purpose flour; 250 g granulated sugar; 45 g unsweetened cocoa powder; 1 tsp baking soda; 0.5 tsp salt; 0.25 tsp baking powder; 113 g unsalted butter melted; 2 pcs large egg; 1.5 tsp vanilla extract; 240 ml hot water very hot

This classic American chocolate cake is known for its incredibly moist crumb and deep, rich flavor. The simple recipe uses hot water to 'bloom' the cocoa powder, resulting in a dark, tender cake that's easy to prepare.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 12
Difficulty: Easy
Per serving: 226 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

180 gall-purpose flour
250 ggranulated sugar
45 gunsweetened cocoa powder
1 tspbaking soda
0.5 tspsalt
0.25 tspbaking powder
113 gunsalted butter, melted
2 pcslarge egg
1.5 tspvanilla extract
240 mlhot water, very hot

Equipment

9x13-inch baking pan · large bowl · medium bowl · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease a 9x13-inch (23x33 cm) baking pan.
About 2 min
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, and baking powder until well combined.
About 3 min
Cook’s note: Sifting the dry ingredients will help prevent lumps in the final batter.
3
In a separate medium bowl or large measuring cup, combine the hot water and melted unsalted butter.
About 1 min
4
Add the large eggs and vanilla extract to the wet mixture and whisk until smooth.
About 1 min
5
Pour the wet ingredients into the bowl with the dry ingredients.
About 1 min
6
Mix with a whisk until the batter is smooth and no dry streaks remain, but be careful not to overmix. The batter will be thin.
About 1 min
Cook’s note: Overmixing can develop the gluten in the flour, resulting in a tougher cake.
7
Pour the batter evenly into the prepared baking pan.
About 1 min
8
Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
About 30 min
9
Let the cake cool completely in the pan on a wire rack before frosting or serving.
Cook’s note: Cooling fully ensures the cake is firm and won't fall apart when you cut it.

Per serving

Nutrition

40%Score

Calories: 225.8kcal
Protein: 3.4g
Carbs: 34.6g
Fat: 9.2g
Fibre: 1.6g
Sugar: 21.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheating

Enjoy at room temperature or warm a slice in the microwave for 10-15 seconds if desired.