Snow Peak Devil'S Food Cake
A rich, moist chocolate cake with chocolate chips and walnuts, ideal for special occasions or indulgent treats, appealing to chocolate lovers and dessert enthusiasts.
Ingredients
Instructions
- Sift together the cake flour, sugar, cocoa powder, soda, and salt in a mixing bowl.
- Drop in the butter or oleo.
- Add the buttermilk and vanilla extract.
- Beat with a mixer until well combined.
- Add the eggs and beat well.
- Pour the batter into a 10-inch prepared square cake pan.
- Sprinkle 1/2 cup of chocolate chips on top of the batter.
- Sprinkle chopped walnuts on top of the batter.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes.
- Allow the cake to cool completely.
- Frost with chocolate frosting before serving.
Tips & Substitutions
For a lighter texture, be sure to sift the cake flour and cocoa powder thoroughly. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. For added richness, consider using dark cocoa powder instead of regular cocoa powder. Additionally, you can replace walnuts with pecans or omit them entirely to accommodate nut allergies.
Serving Suggestions
Serve slices of this decadent cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. Pair it with a strong cup of coffee or a glass of milk to balance the richness. This cake is perfect for celebrations or as a delightful dessert after a hearty meal, such as with Cold Corn Salad or the comforting 'Put It In The Pot Roast'.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds or enjoy it cold. For best flavor, frost the cake just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Snow Peak Devil'S Food Cake contains roughly 404 calories, with 9g protein, 49g carbohydrates, and 19g fat. It is an excellent source of iron (32% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just make sure to store it in an airtight container to keep it moist. Frosting the cake the day you plan to serve it is best to ensure freshness and a beautiful presentation.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the cake moist, though it may slightly alter the flavor and texture.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).