Devil's Food Cake recipe from 1904

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This Devil’s Food Cake recipe appeared in the Evening Journal from Wilmington Delaware on December 13, 1904.

INGREDIENTS


Cake:

50g chocolate (1.7oz)

½ cup milk

½ cup brown sugar (100g)

—

½ cup unsalted butter (113g)

1 cup brown sugar (200g)

2 eggs, well beaten

⅔ cup milk

1 ½ teaspoons vanilla extract

2 cups all-purpose flour (240g)

1 ½ teaspoons baking powder


Chocolate Buttercream:

1 cup unsalted butter (227g)

2 cups icing sugar (250g - 375g)

½ cup cocoa powder

4 tablespoons heavy cream

1 ½ teaspoons vanilla extract

¼ teaspoon salt


Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Grease and line two 8-inch cake pans

Cake:

  1. Melt chocolate, ½ cup of milk, and ½ cup brown sugar in a saucepan.
  2. Boil all together until thick as cream. Set aside to cool.
  3. Cream butter and 1 cup of brown sugar in a large mixing bowl.
  4. Beat 2 eggs until light in color.
  5. Add beaten eggs to the creamed butter/sugar mixture.
  6. Mix in ⅔ cup of milk and the vanilla extract.
  7. Blend in the (cooled) boiled chocolate mixture.
  8. Sift the flour and the baking powder together and add to the batter.
  9. Divide evenly between two 8-inch cake pans.
  10. Bake in a preheated oven at 350°F/175°C for 23-28 minutes or until done.
  11. Leave in the pans for 15 minutes before removing from pans and fully cooling on cake racks.

Chocolate Buttercream Frosting:

  1. In a large bowl, cream the butter until light and fluffy.
  2. Add 2 cups of icing sugar, the cocoa powder, heavy cream, vanilla extract, and salt.
  3. Mix until a spreadable frosting forms. 
  4. If necessary add more icing sugar or heavy cream to adjust to your preferred taste and texture.

Once the cake layers have cooled, ice the cake as you like.


Cut, serve, and enjoy!


Original newspaper clipping:


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