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Devils Food Cake
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Triple Layer Devil's Food Cake

Tom King


  • 1 Cup (225 ml) unsweetened cocoa (nonalkalized such as Hershey"s)
  • 1-1/2 Cups (350 ml) boiling sater
  • 4 Large eggs (6 fluid ounces volume, 7 ounces [200 grams] by weight)
  • 1 Tbsp (15 ml). vanilla
  • 3-1/2 Cups (825 ml) sifted cake flour
  • 2-1/4 Cups (525 ml) sugar
  • 1 Tsp (5 ml). baking soda
  • 1 Tsp (5 ml). salt
  • 1-1/2 Cups (350 ml) softened unsalted butter
  • Preheat oven to 350 degrees (175 C.).
  • Three 9 inch by 1 1/2 inch cake pans greased, bottoms lined with wax paper, and greased again and floured.
  • In medium bowl, whisk cocoa and boiling water until smooth and cool to room temperature.
  • In a second medium bowl, lightly combine eggs, about 1/4 of the cooled cocoa mixture & the vanilla.
  • In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds.
  • Add butter & remaining 3/4 of cocoa mixture. Mix on low speed until moist.
  • Increase to medium speed (high if using hand mixer) and beat for 1 1/2 minutes more.
  • Scrape down sides of bowl.
  • Gradually add egg mixture to batter in three batches, beating for 20 seconds after each addition.
  • Scrape down the sides.
  • Scrape batter into prepared pans and smooth surface with a spatula. Pans will be about half full.
  • Bake 20 to 30 minutes or until cake tester inserted near center comes out clean.
  • Cool on racks in pans for 10 minutes. Loosen sides with a small metal spatula and invert onto GREASED wire racks.
  • To prevent splitting, reinvert so that tops are up and cool completely.
Cakes should start to shrink from sides of pans only after they are removed from the oven. This is true of all cakes & if you see them shrinking from sides of pans while they are still in the oven you know they are over done and will be dry.

This is best servied with a milk chocolate buttercream frosting or a coffee buttercream, as the cake itself packs a strong chocolate punch.

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