Martha Washington’s Devil’s Food Cake

Indulge in the deep, velvety richness of this vintage Martha Washington Devil's Food Cake. This classic dessert features a dense, moist crumb infused with melted unsweetened chocolate and buttermilk, creating a profoundly chocolatey experience. The batter is carefully alternated with a warm chocolate mixture to ensure a tender texture without overmixing. Traditionally served as a two-layer cake, it is crowned with a thick layer of homemade fudge frosting, though it also stands beautifully on its own for those who prefer a lighter touch.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 450

Dietary: Vegetarian

Description

Indulge in the deep, velvety richness of this vintage Martha Washington Devil's Food Cake. This classic dessert features a dense, moist crumb infused with melted unsweetened chocolate and buttermilk, creating a profoundly chocolatey experience. The batter is carefully alternated with a warm chocolate mixture to ensure a tender texture without overmixing. Traditionally served as a two-layer cake, it is crowned with a thick layer of homemade fudge frosting, though it also stands beautifully on its own for those who prefer a lighter touch.

Directions

1
Melt unsweetened chocolate over boiling water until smooth.
2
Stir in 1 cup sugar and 1/2 cup buttermilk into the melted chocolate; continue stirring over heat until sugar is fully dissolved.
3
Remove chocolate mixture from heat and allow to cool to room temperature.
4
Sift cake flour once, then measure.
5
Add baking powder, soda, and salt to the measured flour; sift together three times to ensure even distribution and aeration.
6
In a large bowl, cream butter or shortening thoroughly.
7
Gradually add 3/4 cup sugar to the butter and beat until light and fluffy.
8
Add eggs one at a time, beating well after each addition.
9
Add about 1/4 of the flour mixture to the butter mixture and mix thoroughly.
10
Blend in the cooled chocolate mixture.
11
Add remaining flour mixture alternately with the remaining 1 cup buttermilk, adding a small amount at a time.
12
Beat the batter very thoroughly after each addition to ensure a smooth consistency.
13
Stir in vanilla extract.
14
Pour batter into a greased 15x9x2-inch baking pan.
15
Bake in a moderate oven at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
16
Allow cake to cool completely in the pan before removing.
17
Trim the edges of the cooled cake for a neat appearance.
18
Cut the cake in half crosswise to create two layers.
19
Assemble as a two-layer cake, matching edges carefully.
20
Spread tops and sides with Martha Washington's Fudge Frosting.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 20gg31%
Saturated Fat 10gg50%
Cholesterol 60mgmg20%
Sodium 300mgmg13%
Total Carbohydrate 65gg22%
Dietary Fiber 4gg16%
Sugars 50gg
Protein 4gg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/martha-washingtons-devils-food-2/