If you haven’t noticed by now, I’m obsessed with chocolate. Love it, need it, gotta have it. So let’s talk about this devil’s food cake with chocolate buttercream frosting.
All. The. Chocolate. Dense, moist devil’s food cake topped with light, creamy, chocolate buttercream frosting.
Seriously is there anything a chocolate lover could want more??? I mean maybe this chocolate cheesecake 😎 but let’s focus.
When we went to Chicago we missed both Father’s Day and my dad’s bday (SAME day this year)! I sent him his gift and the whole fam face timed while I was on the beach of Lake Michigan 😂 but it was just definitely not the same.
To make up for it, I drove up to Anacortes last weekend to visit the parentals and of course I had to bring my dad a birthday cake! And his favorite flavor? Chocolate. Runs in the family.
Although, In the past though I’ve not been too thrilled with straight up chocolate cakes. They’re always a little too sweet, especially when paired with traditional frosting. So I opted for the devil’s food cake with chocolate buttercream frosting: deep, dark, chocolate flavor with enough sweet to cure the craving but not enough that you end up with a headache.
Honestly, I’m SO excited about this cake. I took a bajillion pictures of it (in case you can’t tell by this post 😇) and couldn’t wait to share it with you! It might seem like chocolate overload with my skillet brownie from a couple weeks back but really, is there such a thing?
OK so about this devil’s food cake. I researched and researched and tested and tested to make sure I had a good combo of ingredients.
First, I noticed most recipes mix cocoa powder with boiling water. Ummmm....I find there’s usually always a better liquid to use in pretty much almost any recipe to help with moisture and flavor. In my experience, chocolate cake usually does super well with a little bit of hot coffee (I use decaf). I double checked with my go to inspiration, Ina Garten (LOVE HER) and she definitely uses some hot coffee with no water in sight. Dooooone.
Second, most recipes called for milk to add more moisture. I did a little research and added buttermilk instead, adding a deeper flavor and it also helps to offset too much sweetness.
Third, I went for a simple chocolate buttercream frosting. I usually use a cream cheese frosting because obviously, but devil’s food cake is so heavy it could end up being too rich with that type of topping. A light buttercream is definitely the way to go!
Top with your favorite sprinkles and colorful candles and you’ve got the snazziest birthday cake for days!!
PS. Dad had several slices of this cake so...WINNNN 😎😎😎!Print