Honey Devil’s Food Cake
For a richer delicacy like this devil’s food cake, try a fruit-forward, easy-drinking red varietal or a bubbly prosecco.
- 1½ cups all-purpose flour
- 1½ cups unsweetened cocoa powder, divided
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups honey, divided
- ½ cup 2 percent low-fat milk
- ½ cup vegetable oil
- 2 eggs
- 3 teaspoons vanilla extract, divided
- 1 cup just-boiled water
- 1 cup heavy whipping cream
- Milk chocolate shavings, for garnish
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
In a large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1½ cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in hot water.
Divide batter between pans. Bake 25–30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.
In a medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until thick and fluffy.
To assemble, spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting over sides and top.
Garnish with milk chocolate shavings.