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Nutrition Facts
Serving Size 1 (139g) Recipe makes 16 servings
Calories 478
Calories from Fat 254		(53%)
Amount Per Serving		%DV
	Total Fat 28.3g	43%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 9.6g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 391mg		16%
Potassium 145mg		4%
Total Carbohydrate 55.0g		18%
	Dietary Fiber 1.8g	7%
	Sugars 37.7g
Protein 4.5g		9%
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The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)

Recipe #26370 | 1¼ hours | 30 min prep | add private note

⁽¹⁶⁹⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
Apr 25, 2002

This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

SERVES 16 (change servings and units)

Ingredients

Cake

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla

Frosting

1 cup milk
5 tablespoons all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla

Directions

1
Preheat oven to 325°F
2
In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
3
Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
4
While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
5
In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

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Featured Reviews for This Recipe

From: Chef Acosta

On Feb 7, 2010

This truly is the best devil's food cake I have ever had. It's full of flavor without being too rich and heavy. It actually seems quite light. It's also very moist and seemed freshly baked three days later. I made it with Dunkin Donuts coffee, Hershey's Special Dark cocoa powder, and Kittencal's chocolate buttercream frosting recipe. Highly recommended!!!

0 people found this review helpful

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From: Chef #560664

On Feb 6, 2010

THIS IS THE ONE... this is my new chocolate cake recipe. So delish!! Thank you so much for posting this

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From: LonghornMama

On Jan 7, 2007

I made the cake only, and used a caramel frosting. Used some of my morning coffee: I use dark roast and to most people it's at least double strength, but BOY did the cake have a nice flavor. Though it was rich, moist, and delicious, I had a problem. It came out of the oven looking absolutely beautiful and then fell completely flat. My cake turned into dense, rich brownies!! From a Q&A thread, I have determined that I overbeat the batter...I did run the beater up to high for a bit. Completely my fault, but thought I'd post this as a warning to others. Keep the beaters on medium only! Thanks, Karen, for sharing your recipe!

47 people found this review helpful

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From: Marji

On Aug 18, 2003

This is a very easy recipe, and very good. I'm sure I will make it many times. Because of some reviews I did make a few changes. I used 7 oz. of coffee (no big deal), and only 1/2 cup of milk. I did detect a certain "saltiness" what with 2tsp of soda and 1tsp salt, so next time, I'll just use 1/4 tsp salt. The icing I used 13 Tbsp of butter, omitted the shortening, and kept all else the same. It came out great. Personally, I prefer it not chilled.

25 people found this review helpful

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