Devil's Food Cake with Butter Glaze
Author: 
Recipe type: cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A rich Devil's Food Cake soaked in buttery sweet glaze.
Ingredients
  • 1 ⅔ cups/175gall purple/plain flour
  • ⅔ cups/50g cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1⅓ cups/300g sugar
  • 2 eggs
  • 4 oz/115g butter
  • 1 cup/250ml hot coffee/warm water
  • Butter Glaze
  • 4oz/115g butter
  • 11/4 cups/250g sugar
  • ½ cup/125 ml heavy cream
  • ½ cup/125 ml water
  • 1 teaspoon vanilla
  • 2 8" 20 cm) round cake tins, greased and bottom lined with parchment paper
Instructions
  1. Preheat the oven to 350F/180C
  2. Have all your ingredients at room temperature.
  3. Sieve together the flour, cocoa powder, baking powder, baking soda and salt.
  4. Beat the butter until light and creamy and then add the sugar.
  5. Beat until the sugar is incorporated and then add the eggs, one at a time.
  6. Beat well after each addition.
  7. Add the flour-cocoa mixture alternately with the warm water or coffee if using.
  8. Scrape down the bowl to ensure even mixing.
  9. Divide equally between the two prepared pans.
  10. Place in the oven.
  11. Bake for about 30-35 minutes until the top is set and springs back when touched and toothpick comes out clean.
  12. Place on wire racks to cool.
  13. Keep the cakes in their tins.
  14. Butter Glaze
  15. In a small saucepan, melt the butter.
  16. Add the sugar, cream and water.
  17. Bring up to a boil.
  18. Make sure the sugar has all dissolved.
  19. Add the vanilla.
  20. Stir to make sure the mixture is homogenous.
  21. Once the cakes have cooled, poke a few holes with a skewer.
  22. Pour the hot glaze over the top of each cake, half of the glaze on each.
  23. Allow to soak in.
  24. Refrigerate the cakes before decorating.
  25. To decorate, you can use strawberries like I have or fill with some simple whipped cream or even butter cream if you have some lying around.
  26. I filled mine with some chopped strawberries macerated with two tablespoons of the butter glaze or some sugar.
  27. The cake is sweet enough by itself and it can be made in a single layer rectangular tin (9x13)
Notes
High altitude bakers:
Reduce sugar by 2 tablespoons
Decrease baking soda to ½ teaspoon
Add an extra egg (3 total)
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/devils-food-cake-butter-glaze/