The Ultimate Three-Layer Chocolate Devil’s Food Cake: Rich, Moist & Irresistible
Prepare yourselves for a truly exceptional chocolate cake experience. It’s been a little while since we’ve shared a new three-layer chocolate cake recipe, but this one, a magnificent Chocolate Devil’s Food Cake, is more than worth the wait. It has quickly become our new absolute favorite, and we’re confident it will become yours too.
Initially, I admit, I had some reservations about diving into a new recipe with a broader array of ingredients than my usual go-to cakes, like the beloved Hershey’s Perfect Chocolate Cake or the classic Black Magic Cake. This recipe calls for two different types of flour, both unsweetened chocolate and cocoa powder, making it seem a bit more involved. However, the end result utterly surpassed all expectations. This cake is not only visually stunning with its tall, elegant stature, but its 8-inch round size makes it perfect for gatherings without being overwhelmingly large. Each slice delivers an intensely rich, wonderfully moist, and deeply satisfying chocolate flavor that simply melts in your mouth.
The Secret to Deep Chocolate Flavor: Dutch Process Cocoa Powder
The magic behind this cake’s intense chocolate flavor and beautiful dark hue lies significantly in one key ingredient: Dutch process cocoa powder. Unlike natural cocoa, which is acidic and typically reacts with baking soda to create lift, Dutch process cocoa has been treated with an alkali to neutralize its acidity. This process not only darkens the cocoa’s color but also mellows its flavor, giving it a smoother, less bitter, and more profoundly chocolatey taste. For this particular cake, using Dutch process cocoa is crucial for achieving that characteristic devil’s food richness.
I personally found great success with Rodelle Dutch process cocoa this season, but high-quality options like Hershey’s Special Dark also yield fantastic results. Experiment with your preferred brand, as long as it’s Dutch process. However, when it comes to the frosting, my preference shifts. I’ve found that a natural style cocoa powder provides a more vibrant and balanced flavor profile for the buttercream frosting. When I’ve tried Dutch process cocoa in the frosting, the taste wasn’t quite as bright or as universally appealing as with natural cocoa. So, for the best results, stick with Dutch process for the cake and natural cocoa for the frosting!
Why This Chocolate Cake Stands Out
Beyond the special cocoa, several elements contribute to this cake’s superior texture and taste. The combination of both all-purpose and cake flour creates a tender yet sturdy crumb, perfect for a layered cake. The addition of unsweetened chocolate alongside cocoa powder ensures a complex and deep chocolate flavor that isn’t overly sweet. Furthermore, ingredients like dark brown sugar and sour cream play vital roles in maintaining the cake’s exceptional moistness and adding subtle tangy notes that enhance the overall richness.
The subtle hint of instant coffee or espresso powder is another brilliant touch. Don’t worry, your cake won’t taste like coffee! This ingredient is a well-known secret among bakers for its ability to intensify and bring out the robust notes in chocolate, making the cake taste even more profoundly chocolaty. It acts as a flavor enhancer, much like salt brings out the best in savory dishes.
Baking Tips for a Perfect Three-Layer Cake
Achieving a perfect three-layer cake requires a few key techniques. Always ensure your oven is accurately preheated to the specified temperature. Proper pan preparation – greasing, flouring, and optionally lining with parchment paper – prevents sticking and ensures your beautiful layers release cleanly. When combining ingredients, be mindful not to overmix the batter once the flour is added. Overmixing develops the gluten too much, which can lead to a tough, dry cake. Mix just until everything is combined.
For even baking, especially when using three pans simultaneously, you might need to rotate the pans halfway through the baking time. This helps compensate for any hot spots in your oven, ensuring all layers bake uniformly and rise beautifully. You’ll know the cakes are done when a wooden skewer inserted into the center comes out clean and the tops spring back lightly when touched.
The Importance of Pan Size: An Update
A crucial update regarding pan size: I recently re-made this “three-layer” chocolate cake recipe using two 9-inch pans instead of the recommended three 8-inch pans. While the flavor remained undeniably delicious, the cakes did not rise as much, and consequently, they were significantly shorter due to the wider pans spreading the batter thinner. If you are aiming for a tall, impressive layered cake as pictured, sticking to three 8-inch round pans is essential. The smaller diameter allows the cake batter to rise higher, creating those elegant, statuesque layers. If you must use 9-inch pans, be aware that your cake will be shorter, and you might need to adjust baking time (likely less time) and perhaps consider making only two layers rather than trying to stretch the batter too thin across three wider pans. For a truly lofty and majestic chocolate cake, the three 8-inch pan approach is undoubtedly superior.
Should you desire a taller cake when using two 9-inch pans, you might consider doubling the recipe slightly, or perhaps exploring other recipes specifically designed for two larger layers. For instance, the Double Chocolate Layer Cake from Epicurious is another excellent and more statuesque option if 9-inch pans are your only choice and you still desire height. Nevertheless, this particular recipe, when made as directed in three 8-inch pans, remains absolutely delightful and truly outstanding in flavor and moistness. It’s truly a rich, tall, and magnificent cake!
And speaking of delightful, you might be wondering about the cheerful little beaver in the photo. That’s Buc-ee, the beloved mascot for a very popular chain of roadside stores here in Texas. He clearly approves of this decadent chocolate creation, and we think you will too!
Recipe: Three-Layer Chocolate Devil’s Food Cake with Homemade Frosting
Three Layer Chocolate Cake With Frosting
Cookie Madness
Pin Recipe
Ingredients
For the Cake
- 1 ¼ cups water
- 4 ounces unsweetened chocolate chopped – any good quality brand is fine (114 grams)
- ¼ cup Dutch process cocoa powder (20 grams)
- 1 teaspoon instant coffee or espresso powder
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (110 grams)
- ¾ cup cake flour (84 grams)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 8 ounces unsalted butter at room temperature (230 grams)
- 1 ½ cups packed dark brown sugar (336 grams)
- 3 large eggs at room temperature and lightly beaten in a separate bowl
- ½ cup sour cream at room temperature (114 grams)
For the Favorite Chocolate Frosting
- 8 tablespoons of unsalted butter softened (114 grams)
- 3 cups sifted confectioners’ sugar sift or aerate before using (350 grams))
- ¾ cup natural style cocoa powder
- 1 ½ tablespoons of sour cream room temperature
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons of heavy cream plus more as needed or use a combination of cream and whole milk
Instructions
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Preheat your oven to 350 degrees F (175 C). Thoroughly grease and flour three 8-inch round cake pans. For easier release and a perfectly flat bottom, line the bottoms with rounds of parchment paper, if desired.
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In a small saucepan, bring the water to a boil over medium heat. Once boiling, remove from heat and immediately stir in the chopped unsweetened chocolate, Dutch process cocoa powder, and instant coffee or espresso powder. Continue stirring until the chocolate is completely melted and the mixture is smooth and well combined. Stir in the vanilla extract. Set this mixture aside to cool for approximately 10 minutes. It should be warm but not hot when added to the batter.
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While the chocolate mixture cools, in a separate medium bowl, sift together both the all-purpose flour and cake flour, baking soda, and kosher salt. Sifting ensures there are no lumps and helps aerate the dry ingredients, contributing to a lighter cake texture.
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In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened unsalted butter on medium speed until it is light and creamy. Add the packed dark brown sugar and continue to beat on medium-high speed for about 3 minutes, or until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl frequently to ensure even mixing. Reduce the mixer speed to medium-low and gradually add the lightly beaten eggs, a few tablespoons at a time, allowing each addition to incorporate before adding more. Once the eggs are just incorporated, beat in the room temperature sour cream until just combined. Be careful not to overmix at this stage.
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With the mixer still on low speed, alternately add the sifted flour mixture and the cooled chocolate mixture to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined and no streaks of flour remain. Scrape down the sides of the bowl once more and give it a final mix, but avoid overbeating. Divide the batter evenly among the three prepared 8-inch pans. Bake for approximately 23 minutes, or until the tops of the cakes spring back lightly when gently touched in the center and a wooden skewer inserted comes out clean. To ensure even baking, you may need to rotate or “shuffle” the cake pans around in the oven halfway through the baking process.
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Once baked, let the cake layers cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack and allow them to cool completely before attempting to frost them. Frosting warm cakes will cause the frosting to melt and slide off.
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For the Frosting: To make this delicious chocolate frosting, beat the softened unsalted butter in a clean stand mixer bowl (or with a hand mixer) until creamy and smooth. Gradually add the sifted confectioners’ sugar, beating until well mixed and fluffy. Next, add the natural style cocoa powder and beat again until everything is combined; the mixture will look crumbly and pasty at this stage. Stir in the room temperature sour cream and the pinch of salt, beating until well incorporated. Finally, gradually add 4 to 6 tablespoons of heavy cream (or a combination of heavy cream and whole milk), scraping down the sides of the bowl as needed, until the frosting reaches a smooth, creamy, and spreadable consistency. Taste and adjust the amount of sugar or cream as needed to achieve your desired sweetness and texture.
Notes
Serving and Storage Suggestions
This magnificent three-layer chocolate cake is a showstopper on its own, but you can elevate it further with simple garnishes. A sprinkle of chocolate shavings, fresh raspberries, or a dusting of cocoa powder can add a touch of elegance. It’s perfect for birthdays, holidays, or any special occasion where a truly decadent dessert is called for.
To store any leftover cake, place it in an airtight container. At room temperature, it will stay fresh and moist for 2-3 days. For longer storage, refrigerate the cake for up to a week. If you plan to freeze it, individual slices or whole unfrosted layers can be wrapped tightly in plastic wrap and then aluminum foil, and frozen for up to 2-3 months. Thaw frozen cake in the refrigerator overnight before bringing it to room temperature and enjoying.
Final Thoughts on Your New Favorite Chocolate Cake
We believe this Three-Layer Chocolate Devil’s Food Cake will quickly earn a permanent spot in your recipe collection. Its unparalleled moistness, deep chocolate flavor, and impressive presentation make it a truly memorable dessert. Don’t be intimidated by the number of ingredients or steps; each one contributes to the cake’s incredible character. Embrace the process, follow the tips, and prepare to be amazed by the results. Enjoy baking and sharing this delightful creation!
We’d love to hear your thoughts on this recipe! Please share your experiences and any tips you discover in the comments section below. Happy baking!