Devil's Food Chocolate Cake

The.Aubergine.Chef's picture

Nov. 06, 2013

Here is the shortening-free devils food chocolate cake recipe.


All purpose flour 11 1/2 Ounce
Unsweetened cocoa powder 1 1/2 Ounce
Baking soda 1/4 Ounce
Salt 1/4 Ounce
Egg yolks 3
Egg whites 3
Cold water 9 1/2 Ounce
Vanilla extract 1/8 Ounce
Unsalted butter 5 Ounce (at room temperature)
Granulated sugar 11 1/2 Ounce , divided (6 1/2 oz +5 oz)



1. Grease two cake pans with non-stick spray and line them with parchment paper in the center.

2. Preheat oven to 300-350 degree F.


3. Wipe the bowl with vinegar and beat egg whites with 5 ounces of sugar until medium peaks form. Set aside.

4. In a bowl, mix water and vanilla.

5. In a mixing bowl, sift flour, cocoa powder, baking soda, sand salt.

6. In a separate bowl, beat the remaining 6 ½ ounces sugar with butter on medium speed until light and fluffy.

7. Add egg yolk, one at a time and beat after each addition.

8. Add 1/3 of the sifted flour mixture into the bowl, beat and then pour 1/3 of the water vanilla mixture. Repeat the process alternating until all the dry mixture and water vanilla mixture used up. Scrape down the sides and beat on high for 30 seconds.

9. Fold egg white mixture into the batter, a little at a time.

10. Turn batter into the prepared cake pans, about ½-2/3 of the way up. Spread evenly.

11. Pop the pan in oven and bake for 30-45 minutes or until tester comes out with few (for moist cake) or no crumb. Remove from oven and let cool.


12. Frost cake, cut into slices and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 250Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 326 mg13.58%

Total Carbohydrates 40 g13.3%

Dietary Fiber 1 g4%

Sugars 21 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet