Devil’s Food Cake With Mocha Frosting

Devil’s Food Cake With Mocha Frosting


  • CAKE:
  • 4 ounces bittersweet chocolate baking bar, broken or chopped into 1″ pieces
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup firmly packed light or dark brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened Cocoa
  • 1/2 teaspoon baking soda
  • 2 large eggs, beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 4 ounces milk chocolate baking bar, broken or chopped into 1″ pie
  • 1 tablespoon instant freeze-dried coffee
  • 1/4 cup boiling water
  • 2 cups heavy cream
  • Sugar pearls, silver almonds, and chocolate for garnish


  • Preheat the oven to 325 degree F.
  • Butter the bottoms and sides of two 9-inch round cake pans, and line with parchment paper
  • To make the cake, place on the top of a double boiler or on a heatproof bowl (like I did in this recipe) over barely simmering water, melt together the bittersweet chocolate, butter, sugar, and corn syrup, stirring occasionally until smooth. Remove from the heat and set aside.
  • In a medium bowl, sift together the flour, cocoa, and baking soda. Gently mix in the melted chocolate mixture– the recipe doesn’t tell you to use a mixer but it works better for the mixture.
  • Add eggs, one at a time, vanilla, and milk and beat it at medium high speed until blended.
  • Divide the mixture evenly between the two prepared pans,
  • Bake for 25-29 mins, until firm to the touch. Check by poking a toothpick in it– if it comes out clean, then you’re good!
  • Remove from the oven and cool on wire racks. When cool, turn out of the pans.While the cake is cooling, make the frosting. Melt the milk chocolate on the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth.
  • Dissolve the coffee in the boiling water. If you don’t have instant coffee. use 1/4 cup espresso instead.
  • Add the coffee all at once to the chocolate stirring continually until smooth. Cool completely.
  • In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. Be VERY CAREFUL here; I overbeat the cream the first time and it seemed like it passed the stiff peak stage. The cream became bad. I had to redo it. The second time I got it right! Yippee!
  • Chill in the freezer for 10 mins before assembling the cake.
  • To assemble the cakes, place one layer on a serving plate (if you have one). I don’t have one so I assembled them on a parchment paper :( . Spread one third of the frosting on top of one cake layer, then set the second layer on top, apply frosting, then the third layer, apply frosting, and finally add the forth layer of cake. Use the remaining frosting to spread over the top and sides of the cake assembly. The final step is to garnish the cake! That’s the fun part ;)

Yield: 16.0
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