Bravetart'S Devil'S Food Cake Recipe

Name: Bravetart'S Devil'S Food Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces unsalted butter (about 3 sticks; 340g); 12 ounces brewed black coffee, or black tea such as Assam (about 1 1/2 cups; 340g); 3 ounces Dutch-process cocoa powder, such as; (about 1 cup, spooned; 85g); 6 ounces finely chopped dark chocolate, roughly 72% (about 1 1/4 cups; 170g); 16 ounces light brown sugar (about 2 cups, packed; 455g); 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g); 3 large egg yolks, straight from the fridge (about 1 1/2 ounces; 45g); 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g); 1 tablespoon (about 13g) baking soda; 1 recipe; or other frosting; 5 ounces finely ground Oreo wafer crumbs (about 1 cup; 140g), store-bought or; (optional)

Bake this irresistible Bravetart'S Devil'S Food Cake at home. Made with butter, black coffee, Dutch and dark chocolate. Easy step-by-step instructions i…

This Bravetart'S Devil'S Food Cake relies on simple, everyday ingredients such as (about 1 cup, spooned; 85g), (about 13g) baking soda, recipe and or other frosting. It comes together quickly and makes 4 servings, at about 1886 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Bravetart'S Devil'S Food Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

12 ounces unsalted butter (about 3 sticks; 340g)
12 ounces brewed black coffee, or black tea such as Assam (about 1 1/2 cups; 340g)
3 ounces Dutch-process cocoa powder, such as
(about 1 cup, spooned; 85g)
6 ounces finely chopped dark chocolate, roughly 72% (about 1 1/4 cups; 170g)
16 ounces light brown sugar (about 2 cups, packed; 455g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g)
3 large egg yolks, straight from the fridge (about 1 1/2 ounces; 45g)
9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned; 255g)
1 tablespoon (about 13g) baking soda
1 recipe
or other frosting
5 ounces finely ground Oreo wafer crumbs (about 1 cup; 140g), store-bought or
(optional)

1
Adjust oven rack to lower-middle position and preheat to 350u00b0F (180u00b0C). Line three 8- by 3-inch anodized aluminum pans with parchment and grease with pan spray. (The cakes can be baked in 2-inch-deep pans, but they will dome more and rise less.)
2
Combine butter and coffee or tea in a 5-quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
3
Divide batter between prepared cake pans, about 23 ounces each. (If you don't have three pans, the remaining batter can be held at room temperature up to 90 minutes, though the rise will not be quite as high.) Bake until cakes are firm but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
4
Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and return cakes right side up. Meanwhile, prepare the buttercream.
5
Level cakes with a serrated knife (full directions
6
) and set scraps aside for snacking. Place 1 layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with second and third layers, then cover sides of cake with another cup of buttercream, spreading it as smoothly as you can (tutorial
7
). If you like, a second layer can be applied for a thicker coat of frosting. Refrigerate cake until buttercream hardens, about 30 minutes. Coat exterior of chilled cake in a layer of chocolate cookie crumbs, if desired.
8
Let cake return to cool room temperature before serving. Under a cake dome or an inverted pot, the frosted cake will keep 24 hours at cool room temperature. After cutting, wrap leftover slices individually and store at cool room temperature up to 3 days more.

1886

kcal

Calories

108

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces unsalted butter (about 3 sticks; 340g), 12 ounces brewed black coffee, or black tea such as Assam (about 1 1/2 cups; 340g), 3 ounces Dutch-process cocoa powder, such as, (about 1 cup, spooned; 85g), and more.

Yes, Bravetart'S Devil'S Food Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1886 kcal
Category
Baking & Desserts

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