These chocolate cake mix brownies are just about everything you could want in a rich, fudgy brownie. with a delicious caramel sauce, if you want to, once you try them, you’ll know why they called them the Devil’s cake Brownies. Keep reading and I’ll show you how to make the best brownies chocolate from cake mix– who knew?
Cake Mix Brownies
I’m a huge chocolate fan and these cake mix brownies have me completely convinced that I need to reevaluate my dessert standards– they’re devilish, I tell you.
What is Devil’s brownies Chocolate Cake?
For starters yes, it’s a chocolate cake. But what makes Devil’s brownies Cake Devil’s Cake? The most primary answer is that it’s made with cocoa powder, which is intensely chocolatey and always contains baking soda. The baking soda helps activate the cocoa powder, which gives the cake a deeper chocolate brown color and emphasizes the rich chocolate flavor. It is also moister and softer than many chocolate cakes, in this cake partly thanks to the sour cream…..(and butter and eggs, of course).
Coffee is also a popular addition to many Devil’s brownies Cake recipes, in addition to or instead of milk or another liquid. I love the way hot coffee elevates the chocolate flavor—you don’t taste the coffee, really, but it increases the chocolates of the cake.
Why is it Called Devil’s Food Cake?
Because it the opposition of white and fluffy Angel’s Food Cake? In years gone by, beets were sometimes joined to Devil’s brownies cake, which also gives the cake a reddish tinge – which also may have contributed to the name. I skipped those.
Ingredients for the chocolate cake
1 cup unsalted butter at oven temperature, plus more for the pans
2 cups all-purpose flour plus more for the pans OR Gluten Free 1-to-1 Baking Flour
⅔ cup unsweetened cocoa powder
⅔ cup hot brewed coffee
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
1 ¼ cups granulated sugar
1 cup packed dark brown sugar
1 tablespoon pure vanilla extract
3 large eggs at room temperature
1 cup sour cream
1 recipe Chocolate Buttercream
⅔ cup Chocolate Fudge or Mocha Sauce approximately
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Directions: How to make the devil chocolate cake
1/ Preheat the oven to 350°F. Butter two 7-inch round baking pans, then put a round of parchment, cut to fit easily inside, on the bottom of each pan, and butter the parchment. Join a pair of tablespoons of flour to one of the pans and tilt the pan so that the interior gets perfectly lightly coated with flour. Turn the remaining flour into the second pan and repeat. Turn the pans over and smoothly tap out all excess flour.
2/ In a small pot, whisk together the cocoa powder and coffee. Set aside.
3/ In a medium pot, mix the 2 cups flour, baking soda, baking powder, and salt.
4/ In a wide pot, put the butter and sugar. Mix with an electric mixer until light and fluffy, about 4 minutes. Join the eggs one at a time. Mix in the vanilla. Scape down the sides and join the coffee mixture. Beat till incorporated.
5/ Join half of the dry ingredients, and blend till almost incorporated, then add the sour cream and mix until almost combined, then add the remaining dry ingredients, and continue beating until everything is well blended. Scrape down the surfaces and beat for a few more seconds.
6/ Divide the mixture evenly between the two prepared pans and bake for 45 to 55 minutes (if you use a 9-inch cake pan, start checking at 40 minutes), till a wooden skewer entered in the middle of the pan comes out pretty clean
7/ Cool the cakes in the pans on a wire rack for 8 to 14 minutes, then smoothly turn them out and cool fully on wire racks.
8/ To assemble the devil cake, put one cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or a butter knife frost the top of them with a generous layer of the Chocolate Buttercream. Place the second cake layer upside down on top of the bottom layer, and frost the top and the sides of the cake with a thin layer of the Chocolate Buttercream. Put the cake in the freezer for 15 minutes, or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
9/ Transfer the cake from the fridge and frost the top and the sides with a generous layer of buttercream, making it as smooth or as swoopy as you like.
10/ If you would like to join the topping, make sure the top is very smooth. Heat the sauce until it is pourable but still thick, and spill it slowly in a circle over the top working your way towards the edges. Use a spoon, knife, or offset spatula to help the topping drip over the sides in random spots, to create gorgeous chocolatey drips. Put the cake in the fridge for at least 15 minutes to firm up the sauce.
11/ Cut into a slice, serve, and modestly accept all of the compliments that will be coming your way.
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How Long to Bake Devil’s chocolate Cake
This chocolate cake bakes for at least 45 minutes because they are baked in an 8-inch pan, and the layers are thick. Mine was done at 55 minutes. To examine for doneness, enter a wooden skewer in the middle of the cake and pull it out. There should be only a bit or two clinging to it, but no undercooked batter. If you choose to bake these in 8-inch round pans the baking time will be a bit shorter; start testing the cakes at 40 minutes.
Cut the cake into slices, serve, and modestly accept all of the compliments that will be coming your way.
How to Make the Drippy Sauce Topping for the chocolate cake
And next, you can go one step further if you like. Truly gild the lily. A generous pour of chocolate sauce on the top, intentionally dripping down the sides makes this Devil’s Food Cake beat. I used a mocha sauce, leaning into the chocolate coffee thing all the way.
If you would like to join the topping, make sure the top is very smooth. Heat the sauce till it is pourable but still thick, and pour it slowly in a circle over the top working your way towards the edges.
Use a spoon, knife, or offset spatula to help the topping drip over the surfaces at random points. This will produce gorgeous chocolatey drips.
Cut into slices, serve, and modestly accept all of the compliments that will be getting your way.
I am pretty sure this is the best and delicious chocolate cake I have ever made.
Traditional vs. Gluten-Free Flour
When I first made this chocolate brownies cake, I was fulfilling my Devil’s Food Cake Life Goal with the traditional all-purpose flour from Bob’s Red Mill, as part of an ongoing relationship with this very fine company.
instituted in 1978, Bob’s Red Mill Natural Foods is an employee-owned company specializing in stone-ground whole grain flours and other nutritious, organic, and gluten-free foods. I’ve really met Bob – and yes, there is a real Bob, and yes he wears a red vest! And is as beautiful as you would hope Bob from Bob’s Red Mill would be.
If you are one of the whole-grains-foods-type people, then no doubt you have a BRM ingredient or two in your pantry, and if you go to this section of a high-quality store, you may have seen the wall of products that they offer. In the flour arena alone, they are super awesome: Almond Flour, Cassava Flour, Whole Wheat Flours, Gluten Free Flours, and more….you need flour, they’ve got your flour.
So, the next time I made this cake I tried their Gluten Free 1-to-1 Baking Flour because even though I am not gluten-free, I surely know a lot of people who are. And I’m always interested in a gluten-free baked good can be as delicious as a gluten-full version.
As the name advises, you simply sub it in for “regular” flour, on a 1 to 1 ratio, and need to do no additional tweaking to the recipe. It was absolutely delicious, turned out perfectly, and if I didn’t know it was gluten-free, I wouldn’t have known it was gluten-free. And I never noticed it was gluten-free to my family, and they just said, “Great cake, ma.”