Chocolate devil’s food cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 125) by Zoë François

  • buttermilk
  • heavy whipping cream
  • espresso powder
  • confectioner's sugar
  • granulated sugar
  • eggs
  • all-purpose flour
  • dark chocolate
  • butter
  • coffee
  • rum
  • chocolate bars of your choice
  • Dutch-process cocoa powder
  • EYB Comments

    Can substitute brandy for rum, and the book’s “Cream cheese frosting” for the “Chocolate frosting” called for in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cream cheese frosting

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brandy for rum, and the book’s “Cream cheese frosting” for the “Chocolate frosting” called for in this recipe.

  • anya_sf on December 19, 2021

    Easy to make. My 8" layers took 40 min to bake, at which point the tester still came out with some (dry-looking) crumbs, but the cakes were pulling away from the sides, so I figured they were done. Perhaps I didn't tap the pans firmly enough to remove air bubbles, but the cakes domed a lot in the center and had several large air pockets, although the frosting hid that. Lacking enough chocolate for the chocolate frosting, I made the chocolate buttercream, which was not a good choice as it was too sweet for this already sweet cake. Overall, the cake was moist and fairly chocolatey, but I prefer Ina Garten's Beatty's chocolate cake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.