This Martha Washington Devil’s Food cake is a decadent treat that delivers intense chocolate flavor in every bite. Made with melted unsweetened chocolate, buttermilk, and a blend of cake flour and all-purpose ingredients, it creates a moist, dense texture reminiscent of brownies but with the lift of a cake. The use of both baking powder and soda ensures a perfect rise, while the buttermilk adds a subtle tang that balances the sweetness. Ideal for birthdays, holidays, or a cozy weekend baking session, this cake pairs beautifully with a simple glaze or whipped cream. Its a nostalgic favorite that brings comfort and indulgence to any table, satisfying even the most serious chocolate cravings without being overly complicated to prepare.
Martha Washington’S Devil’S Food
Description
This Martha Washington Devil's Food cake is a decadent treat that delivers intense chocolate flavor in every bite. Made with melted unsweetened chocolate, buttermilk, and a blend of cake flour and all-purpose ingredients, it creates a moist, dense texture reminiscent of brownies but with the lift of a cake. The use of both baking powder and soda ensures a perfect rise, while the buttermilk adds a subtle tang that balances the sweetness. Ideal for birthdays, holidays, or a cozy weekend baking session, this cake pairs beautifully with a simple glaze or whipped cream. Its a nostalgic favorite that brings comfort and indulgence to any table, satisfying even the most serious chocolate cravings without being overly complicated to prepare.Ingredients
Directions
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Preheat the oven to 350F (175C). Grease and flour two 8-inch round cake pans or one 9x13-inch baking dish.
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Melt the unsweetened chocolate over a double boiler or in short bursts in the microwave, stirring until smooth.
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In a large bowl, combine the melted chocolate, 1 cup sugar, 1/2 cup buttermilk, and 1/2 cup butter. Stir until well blended and let the mixture cool slightly to room temperature.
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In a separate medium bowl, sift together the cake flour, baking powder, baking soda, and salt.
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Add the dry ingredients to the chocolate mixture and stir until just combined.
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Beat the eggs in a small bowl, then add them to the batter along with the remaining 1 cup buttermilk and vanilla extract. Mix until smooth and uniform.
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Pour the batter evenly into the prepared pan(s).
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Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
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If using round layers, trim the domed tops to level them, cut each layer in half horizontally to create four thin layers, and stack them with filling if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1319.6kcal
- % Daily Value *
- Total Fat 55.4g86%
- Saturated Fat 33.9g170%
- Cholesterol 66.3mg23%
- Sodium 2972.0mg124%
- Total Carbohydrate 195.5g66%
- Dietary Fiber 11.9g48%
- Sugars 157.1g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields a very rich, dense cake. For a lighter texture, you can substitute half of the cake flour with all-purpose flour, but sift it well.
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes until it curdles slightly.
The term "sbortening" in the original ingredient list is a typo for "shortening." You can use vegetable shortening if you prefer a vegan option or a different texture, but butter provides superior flavor.
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Bring to room temperature before serving for the best texture.
For a classic Devil's Food finish, frost with chocolate ganache, buttercream, or a simple dusting of powdered sugar.
