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Orders placed today will ship Tuesday, May 28 due to the Holiday.

Devil's Food Cake Heart

Devil's Food Cake Heart

This Devils Food Cake recipe is straight from Michael's mother, Angelina Recchiuti. As a kid he remembers snacking on it after school with a glass of cold milk. For a special Valentines or Mother's Day twist, you can cut the cake into heart-shaped servings and garnish it with your favorite toppings like toasted nuts, burnt Caramel Sauce, and Extra-bitter Chocolate Sauce. The perfect dessert for whenever you just want to share some love.


Yields: 8-12 cakes   Time: ~2 hours


Ingredients:

    • 1 cup unbleached all-purpose flour
    • 1/3 cup unsweetened natural cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon baking soda
    • 1/2 cup espresso, brewed and cooled
    • 1/4 cup flavorless vegetable oil
    • 1/2 cup whole milk
    • 1/2 teaspoon pure vanilla extract, preferably Madagascar Bourbon
    • 1 cup granulated cane sugar
    • 1 extra-large egg, at room temperature
    • 1 teaspoon orange zest
    • Extra-Bitter Chocolate Sauce or Burnt Caramel Sauce
    • Fresh whipped cream or vanilla ice cream, for garnish (optional)

          Make the Devil's Food Cake:

          1. Preheat the oven to 375°F. Line a 9-by-9-inch baking pan with parchment paper. A nonstick pan may be substituted.
          2. Sift the flour, cocoa powder, baking powder, and salt together into a bowl. Stir the baking soda into the espresso in another bowl and then stir in the oil, milk and pure vanilla extract.
          3. Combine the sugar and egg in a medium bowl and whisk together by hand. Whisk in the flour mixture in 2 additions, alternately with the coffee mixture in 1 addition. Fold in the orange zest with a rubber spatula.
          4. Pour the batter into the pan.
          5. Place on the middle shelf of the oven and lower the oven temperature to 325°F.
          6. Bake for 30-40 minutes. Check the cake with a toothpick at 25 minutes and then again every 5 minutes until the toothpick comes out moist. Let cool completely on a wire rack.
          7. Lightly grease a 3-inch heart-shaped cookie cutter and use to cut into individual servings.
          8. Plate and serve with a dusting of confectioners sugar and a drizzle of warmed sauce. Garnish with whipped cream or vanilla ice cream.