Dark chocolate, chocolate chip cake frosted with creamy dark chocolate icing, this cake recipe is inspired by the top 40 Food & Wine recipes of all time. Read on.
Devil's food cake is not just chocolate cake. Devil's food is the deepest, darkest chocolate cake you can imagine. This rich, moist, easy cake is inspired by the famous "Mom's Chocolate Cake" by Marcia Kiesel featured in Food & Wine's 40 Best-Ever Recipes issue.
I made all the swaps and came up with a fantastic LFG version that could go down as a top 10 lectin free dessert of all time.
The cake is so moist, with sour cream and almond milk in the batter. And the secret to its deep, black color and rich chocolate flavor is unsweetened baking chocolate instead of cocoa powder. And as if the cake isn't chocolatey enough, we mix in chocolate chips.
For me, cake is all about the cake. But, I know the jury is split 50/50, and some think frosting is where it's at. So I didn't neglect this detail. The frosting on this cake might be the best I've ever had. A secret ingredient — prebiotic IMO syrup — gives it a glossy smooth sheen and ultimate pipe-ability. IMO stands for isomalto-oligosaccharide. It's a big word, but it means a mixture of short-chain carbohydrates that are resistant to digestion. RESISTENT STARCH! And we all know how good that is for you gut! The source of this ingredient is cassava root. If you can’t find IMO syrup, you can also use yacon syrup, or allulose syrup as a substitute with very similar results.
Ultimately, the syrup is what makes this creamy, LFG chocolate frosting the perfect topper for these cupcakes. I used real pastel sprinkles, but only about 20 tiny dots on each cupcake. Don't worry, there's not enough sugar here to count.
Let's get to making these!
LFG Devil's Food
1 C LFG Flour Blend*
1/2 t Baking Soda
1/2 t Baking Powder
1 Pinch Salt
1 T Raw Cacao Powder
1 C Water
1/4 C Almond Milk
1/3 C Erythritol Granules
1 T Brown Erythritol
4 T French Butter
2 oz Unsweetened Baking Chocolate
2 T Organic Sour Cream
2 Pastured Eggs
1 t Pure Vanilla Extract
1/2 C 72% Chocolate Chips
2:1:1 Cassava, coconut and blanched almond flours
LFG Chocolate Frosting
1/4 C Butter (room temp)
1/4 C Organic Cream Cheese
2 T Confectioners Erythritol
2 T IMO, Yacon or Allulose syrup
1 T Raw Cacao Powder
1-3 t Almond Milk (to soften)
Step 1: Mix Dry Ingredients
Preheat oven to 350 degrees. Prepare 8 - 10 cupcake forms. Mine were big so I only used 8. In a medium bowl, mix flour, baking soda and powder, salt and cacao powder. Set aside.
Step 2: Melt Sweetener, Chocolate, and Butter
In a medium saucepan, heat sweeteners in water and almond milk until dissolved and just boiling. Pour hot liquid into the bowl of a stand mixer. Drop in butter and baking chocolate and let melt completely, about 10 minutes. Stir together.
Step 3: Mix in Remaining Ingredients
Add sour cream, eggs, and vanilla and mix well. Add flour mixture and beat for about one minute until very smooth. Batter should be thick and spoonable, not pourble. If needed add a little more water to get the right spoonable consistency. Finally, stir in chocolate chips.
Step 4: Bake
Spoon batter into cupcake forms, to about three-quarters full. Smooth the tops with the back of the spoon. Bake 22-25 minutes until toothpick comes out clean the center. Let cool completely before frosting.
Step 5: Make the Frosting
In a medium bowl, whisk together softened butter, cream cheese, confectioners erythritol, syrup, and raw cacao powder until well incorporated, fluffy and pipe-able. If needed add a tiny amount of almond milk to soften.
When cupcakes are completely cool, meaning they don't radiate heat at all, you can pipe the frosting onto the tops.