Chocolate Devils Food Cake with Raspberry Meringue Buttercream

Devil’s food cake is known for its rich, moist, and velvety texture, which is achieved by using cocoa powder and boiling water in the batter.

This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.

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Chocolate Devils Food Cake with Raspberry Meringue Buttercream

Cooking Method: Baking Cuisine: American, French Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 10 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 0.75 cup Cocoa powder
• 1.5 teaspoon Baking powder
• 1.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 1.5 cup Granulated sugar
• 2 large Eggs
• 2 teaspoon Vanilla extract
• 1 cup Buttermilk
• 0.5 cup Boiling water
• 0.75 cup Raspberry puree
• 4 large Egg whites
• 0.5 teaspoon Cream of tartar
• 1 cup Granulated sugar
• 1 cup Unsalted butter
• 2 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Fresh raspberries

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Stir in the boiling water until the batter is smooth.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
10. Transfer the cakes to a wire rack to cool completely.
11. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
12. Gradually add the granulated sugar and continue beating until stiff peaks form.
13. In another mixing bowl, cream together the butter and powdered sugar until light and fluffy.
14. Beat in the vanilla extract and raspberry puree.
15. Gradually add the meringue to the butter mixture, beating until well combined.
16. Place one cake layer on a serving plate and spread a layer of raspberry meringue buttercream on top.
17. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
18. Decorate with fresh raspberries.
19. Let the cake rest for at least 1 hour before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.