Devil's Food Cake for Mint Chocolate Cake

Use this recipe when making our Mint Chocolate Cake.

  • Yield: Makes about 17 1/2 cups batter

Source: Martha Stewart Weddings, Spring 2006


  • Vegetable-oil cooking spray
  • 2 cups unsweetened Dutch-process cocoa powder
  • 4 cups strong brewed coffee
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups (4 sticks) unsalted butter, softened
  • 6 cups sugar
  • 8 large eggs


  1. Preheat oven to at 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again. Set aside. Whisk cocoa powder into coffee in a large bowl until cocoa has dissolved; set aside.

  2. Sift together flour, baking soda, and baking powder in a large bowl; set aside.

  3. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in half of the flour mixture. Mix in coffee mixture. Mix in remaining flour mixture. Divide batter among prepared pans.

  4. Bake until a cake tester inserted into centers comes out clean. Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment; reinvert. Cakes can be wrapped in plastic and stored at room temperature up to 1 day.

  5. To assemble: Cut each cake horizontally into three 1-inch layers. Brush each layer with syrup. Spread ganache over 1 layer; top with another layer. Spread with dark-coffee buttercream. Top with remaining layer; spread with vanilla buttercream. Frost tier with buttercream.


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