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Nana’s Devil’s Food Cake Recipe

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★★★★★

4.9 from 127 reviews

Nana’s Devil’s Food Cake is a rich, moist chocolate cake made with cocoa powder and enhanced with black coffee for a deep flavor. This classic bundt cake is finished with an optional smooth and glossy chocolate ganache that adds the perfect touch of indulgence.

Ingredients

Scale

Cake

  • 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

Ganache (Optional)

  • 1 cup semi-sweet chocolate chips
  • ¾ cup heavy cream
  • ⅛ teaspoon salt
  • ¼ cup powdered sugar
  • Sprinkles (optional)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with vegetable shortening and dust it with cocoa powder to prevent sticking. Alternatively, use nonstick spray without cocoa powder.
  2. Sift Dry Ingredients: In a large bowl, sift together the flour, ¾ cup unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to ensure everything is evenly mixed.
  3. Mix Wet Ingredients: In another large bowl or using a stand mixer fitted with a paddle attachment, beat the eggs. Then add granulated sugar, vegetable oil, whole milk, and vanilla extract. Mix until combined. Add the hot black coffee and stir thoroughly.
  4. Combine Ingredients: Add the dry ingredients to the wet ingredients in three separate additions. Mix on low speed after each addition until the batter becomes smooth. The batter will be thinner than standard cake batter.
  5. Bake the Cake: Pour the batter into the prepared bundt pan and bake for 40 to 45 minutes. Check doneness by inserting a toothpick or cake tester into the center; it should come out clean.
  6. Cool the Cake: Allow the cake to cool in the pan for 20 to 30 minutes. Run a rubber spatula around the edges to loosen it, then invert the cake onto a wire rack to cool completely.
  7. Prepare Ganache (Optional): Place the semi-sweet chocolate chips, heavy cream, and salt in a microwave-safe bowl. Microwave for 1 minute, then whisk. Microwave for an additional minute and whisk again until smooth.
  8. Finish Ganache: Add powdered sugar to the ganache and whisk until thick and smooth. Let it rest at room temperature for 30 minutes to thicken further before spreading over the cooled cake. Add sprinkles on top if desired.

Notes

  • For best results, use freshly brewed hot black coffee to deepen the chocolate flavor.
  • If you prefer a lighter chocolate flavor, reduce cocoa powder slightly.
  • Ganache is optional but highly recommended for added richness and shine.
  • You can substitute vegetable shortening with butter, but grease thoroughly to prevent sticking.
  • Make sure to cool the cake completely before applying the ganache to prevent it from melting.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Keywords: Devil's Food Cake, Chocolate Cake, Bundt Cake, Chocolate Ganache, Moist Chocolate Cake, Nana's Cake

Find it online: https://cheframiflavor.com/nanas-devils-food-cake-recipe/