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Wichita Falls Living Magazine

Devil's Food Brownie Cake

National Devil's Food Cake Day is observed annually on May 19th.  It is enjoyed by chocolate cake lovers throughout the country and around the world.

Recipes for Devil’s Food cakes often appeared alongside recipes for Angel Food cakes. One of the earliest recipes appeared in the August 10, 1898, edition of the Hagerstown Exponent of Hagerstown, Indiana. While earlier chocolate cake recipes existed before this one, Devil’s Food Cake is uniquely different from other chocolate cakes by its darker color and tends to be more moist and airy.  A delicious chocolate frosting usually accompanies the cake.
(Source: NationalDayCalendar)
Try this decadent brownie take on the devilish dessert from AllRecipes.  With just 5 ingredients, it is chocolaty, rich, moist, and absolutely delicious topped off with an easy 2-ingredient ganache.

Devil's Food Brownie Cake


nonstick cooking spray
1 (18 ounce) package fudge brownie mix
1 (15.25 ounce) package devil's food cake mix
1 ¼ cups cold brewed coffee
1 cup oil
4 large eggs

½ cup heavy whipping cream
1 (6 ounce) package semisweet chocolate chips


Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.

Step 2
Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.

Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 4
Heat whipping cream for the ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.

Step 5
Pour ganache over the cooled cake.


Water can be substituted for cold coffee, or 1/2 coffee and 1/2 water can be used.

Nutrition Facts

Per Serving: 466 calories; protein 6.1g; carbohydrates 50.6g; fat 28.2g; cholesterol 62.9mg; sodium 344.1mg.
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