Devil's Food Cake Bakealong Classic
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Date: 2019-10-31
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Comments and reviews: 10
Candice Waller
I made this for a friend's birthday and it was a big hit. I will say that the cake's texture was AMAZING, moist and fluffy, but the flavor was a little alkaline? for me. Like I could really taste the baking soda. No one else seemed to notice, but I thought I would share my experience. I baked two batches in two 9-inch pans for each batch at 340F for 30 minutes. I halved the ganache frosting recipe to make just enough to fill in-between the layers. Three batches of your cupcake buttercream frosting recipe was the perfect amount to frost the outside and do little dollops on top to decorate. Since I was doing a 3-color ombre effect, this worked out perfectly: -)
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I made this for a friend's birthday and it was a big hit. I will say that the cake's texture was AMAZING, moist and fluffy, but the flavor was a little alkaline? for me. Like I could really taste the baking soda. No one else seemed to notice, but I thought I would share my experience. I baked two batches in two 9-inch pans for each batch at 340F for 30 minutes. I halved the ganache frosting recipe to make just enough to fill in-between the layers. Three batches of your cupcake buttercream frosting recipe was the perfect amount to frost the outside and do little dollops on top to decorate. Since I was doing a 3-color ombre effect, this worked out perfectly: -)
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Katrina Amiria
Hi Jemma, firstly my 2 1/2 year old daughter land I love love love watching your videos (here in NZ. I'm planning to use this recipe as the bottom tier of a 2 tier cake 8 and 6. I am curious if its better to double the recipe or create 2 separately. Also how high is a layer? Will one batch be too tall for a 3 pan or should I use individual layer pans? I'm planning to make the top tier using your sponge recipe but flavour with lavender: ) Same questions re individual pans or if I can make two layers in one pan? Realise this is being posted long after this was published.
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Hi Jemma, firstly my 2 1/2 year old daughter land I love love love watching your videos (here in NZ. I'm planning to use this recipe as the bottom tier of a 2 tier cake 8 and 6. I am curious if its better to double the recipe or create 2 separately. Also how high is a layer? Will one batch be too tall for a 3 pan or should I use individual layer pans? I'm planning to make the top tier using your sponge recipe but flavour with lavender: ) Same questions re individual pans or if I can make two layers in one pan? Realise this is being posted long after this was published.
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Rachael Carter
For everyone who asks about what type of chocolate you use. You can use both as there is alkaline (baking soda) and acid ingredients (brown sugar and part of the baking powder) these you need for the chemical reaction. However i think natural is best. Natural chocolate is an acid. So using dutched you are omiting a wop load of acid. This will increase the alkaline levels which might leave a funny taste and may not be as light as fluffy. I forget the ration but ideally you need a higher ratio of acid to alkaline in a cake.
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For everyone who asks about what type of chocolate you use. You can use both as there is alkaline (baking soda) and acid ingredients (brown sugar and part of the baking powder) these you need for the chemical reaction. However i think natural is best. Natural chocolate is an acid. So using dutched you are omiting a wop load of acid. This will increase the alkaline levels which might leave a funny taste and may not be as light as fluffy. I forget the ration but ideally you need a higher ratio of acid to alkaline in a cake.
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Ninatmd
Hello I am currently baking this recipe and it seems I don't have the Jemma magic in me. So, the ganache started with a ton of melted butter on the surface. I heated it again with more chocolate, and now everything seems well incorporated, but it is too liquid compared to yours (I could make a dripping cake with it. Besides, the sponge has been in the oven for half an hour now and it doesn't seem baked at all: (I will keep trying to save the cake. Anyway, thanks for the videos, I am learning a lot of techniques.
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Hello I am currently baking this recipe and it seems I don't have the Jemma magic in me. So, the ganache started with a ton of melted butter on the surface. I heated it again with more chocolate, and now everything seems well incorporated, but it is too liquid compared to yours (I could make a dripping cake with it. Besides, the sponge has been in the oven for half an hour now and it doesn't seem baked at all: (I will keep trying to save the cake. Anyway, thanks for the videos, I am learning a lot of techniques.
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potterhead XD
I tried making it today. well my ganache Separated Despite using a scale to measure everything and now i am trying to fix it. And my second cake came out wonky bc it rose at an angle so one side rose high and the other is low yet the first cake came out perfect. sigh. I wont give up tho i will keep on trying to make it until i get it right hopefully that is.
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I tried making it today. well my ganache Separated Despite using a scale to measure everything and now i am trying to fix it. And my second cake came out wonky bc it rose at an angle so one side rose high and the other is low yet the first cake came out perfect. sigh. I wont give up tho i will keep on trying to make it until i get it right hopefully that is.
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family tea and lots of yarn.
I need some advice I am making cakes for a lunchtime event and I really wanted to make some kind of frosting but here in spain it's pretty hot. How can I make something that will stand the heat from delivery at around 10 until lunchtime without dripping? We don't have acsess to fridges there but I can either freeze or put into cooler boxes?
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I need some advice I am making cakes for a lunchtime event and I really wanted to make some kind of frosting but here in spain it's pretty hot. How can I make something that will stand the heat from delivery at around 10 until lunchtime without dripping? We don't have acsess to fridges there but I can either freeze or put into cooler boxes?
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Amira Fairuz
Hi Jemma. I tried this recipe and it is a very good and delicious cake I ever made. But I have a slightly problem the cake. When I try to frost the cake, the cake was crumble and its not a small crumble. My frosting doesn't seems to stick to the cake. It end up crumbling the cake, kinda make it destroy I guess. Is it because of the cake is undercooked?
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Hi Jemma. I tried this recipe and it is a very good and delicious cake I ever made. But I have a slightly problem the cake. When I try to frost the cake, the cake was crumble and its not a small crumble. My frosting doesn't seems to stick to the cake. It end up crumbling the cake, kinda make it destroy I guess. Is it because of the cake is undercooked?
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Samir C. Cat
Um, is it too easy to ask a professional to make plain shortbread? I've made it 3-4 times and failed every time. So I'd love for some expert tips. You could also do a version where you dip it in chocolate or make different shapes, so it becomes more fancy if you like. But I could do with the help - WHEN are they done in the oven?
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Um, is it too easy to ask a professional to make plain shortbread? I've made it 3-4 times and failed every time. So I'd love for some expert tips. You could also do a version where you dip it in chocolate or make different shapes, so it becomes more fancy if you like. But I could do with the help - WHEN are they done in the oven?
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Priya Arya
my dearest jemma this recipe is soooo goooood that i cant put another chocolate cake in my mouth, its so devilishindeed. i just wanted to say i added a pich of salt to my dry ingredient too its makes hell lot of dif but i cant ty enough in my life, my close ppl and i just simply swear by it lots of luv from india
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my dearest jemma this recipe is soooo goooood that i cant put another chocolate cake in my mouth, its so devilishindeed. i just wanted to say i added a pich of salt to my dry ingredient too its makes hell lot of dif but i cant ty enough in my life, my close ppl and i just simply swear by it lots of luv from india
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Aiman Kulsoom Rizvi
I am so thankful for this super easy cake recipe it was my first attempt at baking a cake add to it it was my Brother's birthday I had to run to the store to get heavy cream. I am pleased to announce that the cake was a huge success thanks so much again for this easy breezy cake recipe lots of love
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I am so thankful for this super easy cake recipe it was my first attempt at baking a cake add to it it was my Brother's birthday I had to run to the store to get heavy cream. I am pleased to announce that the cake was a huge success thanks so much again for this easy breezy cake recipe lots of love
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