This Devil's Food Sheet Cake with Rich Chocolate Buttercream is the perfect recipe for chocolate lovers! The easy devil's food cake comes together quickly and is baked as a chocolate sheet cake, and is then topped with swirls of smooth chocolate buttercream and sprinkles. This recipe comes from 'Zoë Bakes Cakes', the new book from Zoë François!
Devil’s Food Sheet Cake
- 280g All-purpose flour
- 400g granulated sugar
- 50g Dutch processed cocoa powder (sifted if lumpy)
- 1 tsp baking soda
- 1 tsp kosher salt
- 300g strong hot coffee
- 30g rum or brandy (I used 30g more coffee)
- 2 large eggs, at room temperature
- 240g buttermilk, at room temperature
- 115g neutral oil
- 1 tsp vanilla extract or vanilla bean paste
- 90g Heavy whipping cream
- 165g unsalted butter
- ¾ tsp espresso powder
- ⅛ tsp kosher salt
- 315g bittersweet chocolate, coarsely chopped
- 225g powdered sugar, sifted if lumpy
DEVIL'S FOOD SHEET CAKE
- Preheat the oven to 350°f / 180°c. Grease and line a 9”x13” (20cmx30cm) baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. In a small bowl, stir together the coffee and rum (if using).
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well combined. Add the egg mixture and half the coffee to the dry ingredients and mix with a spoon until smooth. Slowly add the remaining coffee mixture and whisk until totally blended and smooth. The batter will be quite thin.
- Pour the batter into the prepared pan. Gently tap the pan on the counter several times to remove any air bubbles.
- Bake until a tester inserted into the center of the cake comes out clean, or the centre springs back when lightly pressed, about 30 to 35 minutes. Start checking for doneness after 30 minutes.
- Let the cake cool completely before transferring to a serving plate.
- In a medium saucepan over low heat, combine the cream, butter, espresso powder, and salt, and bring to a gentle simmer, stirring often until the butter is melted. Add the chocolate and swirl the pan until the chocolate is submerged in the hot cream mixture. Let the mixture sit for about 3 minutes, then whisk until smooth.
- Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Let the mixture cool to room temperature; it will become quite thick as the butter and chocolate set. If the weather is hot or it is taking a long time to cool, transfer the bowl to the fridge and stir every 10 minutes or so until the mixture has chilled and firmed up.
- Turn the mixer speed to low, add the powdered sugar, a little at a time, and beat until smooth and spreadable. If the frosting is at all grainy, add additional cream, 1 tablespoon at a time, until it is smooth. The frosting will be quite soft but firm enough to cling to the cake and spread evenly.
- Add the frosting to the top of the cake and swirl on with an offset spatula. Add sprinkles if using. Place the cake briefly in the fridge to help the frosting set, then cut into pieces.
- Store leftover cake in an airtight container in the fridge.
Recipe reprinted with Permission from "Zoë Bakes Cakes" by Zoë François
Keywords: Devil's food cake, chocolate cake, chocolate frosting, sheet cake, chocolate sheet cake, Zoe Bakes