Name: Nana’s Devil’s Food Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: Vegetable shortening for greasing the pan; ¾ cup unsweetened cocoa powder plus more for dusting the pan; 2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 2 cups granulated sugar; 1 cup vegetable oil; 1 cup whole milk; 1 teaspoon vanilla extract; 1 cup hot black coffee; 1 cup semi-sweet chocolate chips; ¾ cup heavy cream; ⅛ teaspoon salt; ¼ cup powdered sugar; Sprinkles (optional)

Ingredients

Vegetable shortening for greasing the pan

¾ cup unsweetened cocoa powder, plus more for dusting the pan

2 cups all-purpose flour, spooned and leveled

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

2 cups granulated sugar

1 cup vegetable oil

1 cup whole milk

1 teaspoon vanilla extract

1 cup hot black coffee

For the ganache (optional):

1 cup semi-sweet chocolate chips

¾ cup heavy cream

⅛ teaspoon salt

¼ cup powdered sugar

Sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and dust a 12-cup bundt pan with vegetable shortening and cocoa powder. Alternatively, use a nonstick spray but skip the cocoa dusting if you do.

Step 2: In a large bowl, sift together the flour, ¾ cup cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.

Step 3: In a separate large bowl or stand mixer bowl, beat the eggs. Add the sugar, vegetable oil, milk, and vanilla extract, mixing well. Then stir in the hot black coffee.

Step 4: Add the dry ingredients to the wet ingredients in three additions, mixing on low speed after each addition. The batter will be thin and smooth.

Step 5: Pour the batter into the prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cake cool in the pan for 20 to 30 minutes. Then run a rubber spatula around the edges and invert the cake onto a wire rack to cool completely.

Step 7: To make the ganache, combine chocolate chips, heavy cream, and salt in a microwave-safe bowl. Microwave for 1 minute, whisk, then microwave for another minute.

Step 8: Add powdered sugar to the mixture and whisk until smooth and thickened. Let it sit at room temperature for 30 minutes before spreading over the cooled cake. Add sprinkles if desired.

Tips & Variations

Substitute brewed decaffeinated coffee if you prefer less caffeine without losing depth of flavor.

For an extra moist cake, replace half of the vegetable oil with melted butter.

Try adding a teaspoon of espresso powder to intensify the chocolate flavor.

Use a different pan shape like a round or square cake pan; just adjust baking time accordingly.

If you prefer, skip the ganache and dust the cake with powdered sugar or cocoa powder for a lighter finish.

FAQs

Can I use brewed coffee instead of hot black coffee?

Yes, using freshly brewed hot coffee is recommended to enhance the chocolate flavor, but instant coffee dissolved in hot water will also work in a pinch.

Is it necessary to dust the bundt pan with cocoa powder?

Dusting with cocoa powder helps prevent sticking and adds a hint of chocolate to the crust. If using nonstick spray, you can skip the cocoa powder to avoid a dry top on the cake.