Pioneer Woman Chocolate Devils

Pioneer Woman Chocolate Devils recipe is made with simple ingredients like all-purpose flour, sugar, butter, cocoa, buttermilk, baking soda, vanilla, eggs, and milk. It takes 120 minutes to prepare and serves 12 people.

Try More Pioneer Woman Recipes:

• Pioneer Woman Toffee Recipe
• Pioneer Woman Monster Cookies Recipe
• Pioneer Woman Flourless Chocolate Cake

🤎 Why You’ll Love This Chocolate Devils Recipe:

• Decadent Flavor: Indulge in the rich, chocolatey goodness of this devil’s food cake, enhanced by layers of creamy frosting and luscious ganache.
• Easy Preparation: With straightforward instructions and common pantry staples, this recipe is accessible to both novice and experienced bakers.
• Crowd-Pleasing Size: Serve a crowd with ease – this sheet cake recipe yields enough to satisfy 12 hungry dessert lovers.
• Classic Comfort: Reminiscent of childhood favorites, this dessert evokes warm memories and provides a comforting treat for any occasion.
• Cherry on Top: Elevate the experience with a finishing touch of maraschino cherries, adding a burst of color and sweetness to each slice.

❓ What Is Pioneer Woman Chocolate Devils Recipe?

Pioneer Woman Chocolate Devils is a rich, indulgent cake made from cocoa, butter, eggs, and buttermilk. Its moist texture and decadent chocolate flavor make it a favorite dessert. Its name comes from its devilishly delicious taste.

🍫 Pioneer Woman Chocolate Devils Ingredients:

The Best Chocolate Sheet Cake:

• Baking spray, for spraying parchment
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 teaspoon salt
• 2 sticks (1 cup) butter
• 4 heaping tablespoons cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs, beaten

White Frosting:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla
• 2 sticks (1 cup) butter
• 1 cup granulated sugar (not powdered sugar!)

Ganache:

• 3 cups heavy cream
• 2 teaspoons vanilla
• 24 ounces semisweet chocolate, broken into pieces
• 1 jar maraschino cherries

🥮 How To Make Pioneer Woman Chocolate Devils

1. Start with a 350-degree oven. Use an 18×13-inch sheet cake pan. Spray baking spray on both sides of parchment paper cut to fit the pan.
2. Mix flour, sugar, and salt in a bowl. Butter melts in a saucepan. Add chocolate to butter and mix. Pour 1 cup boiling water into the pan and boil for 30 seconds. Pour over flour mixture and gently whisk to cool.
3. Add buttermilk baking soda, vanilla, and beaten eggs to a bowl. Stir buttermilk into butter/flour. Bake the cake for 20 minutes in the preheated pan. Cool the cake entirely.
4. Cut the cooled cake into rounds with a 2 1/2-inch biscuit cutter and place them on a sheet pan with a wire rack in the fridge to prevent warming. Since the frosting is light and fluffy, the coldness will keep it together.
5. combine flour and milk in a small pot and boil until thickened. It should be thicker than cake mix, like brownie mix. Remove from heat and cool to room temperature. Place the saucepan over ice in the sink for 10 minutes to cool the mixture if in a hurry. You must let it cool completely before using it. Mix in vanilla.
6. While the mixture cools, cream butter and granulated sugar until creamy. Sugar graininess should be gone. Add the chilled milk/flour mixture and beat it mercilessly. You haven’t battered it enough if it still appears divided! It should look like whipped cream after beating. Take a spoon and enjoy this sweetness. If any remains after your taste test, spread it on cooled chocolate cake.
7. Heat cream really hot. Pour over chocolate after adding vanilla. Fully melt by stirring.
8. Put white frosting in a bag. Squeeze frosting onto one cake circle. Press another circle on top. Ladle ganache over the cake, letting it spill over the sides. Put 3 cherries in the center. Repeat for each cake. Wait to serve the cakes chilled!

💭 Recipe Tips:

• Use unsalted butter to control the saltiness of the cake.
• Ensure proper measurement of cocoa to avoid a too bitter or mild chocolate flavor.
• Incorporate buttermilk gradually to prevent curdling and ensure a smooth batter.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• Chill the ganache slightly before pouring it over the cake for a thicker, more luxurious consistency.

🍨 What To Serve With Chocolate Devils ?

Serve Chocolate Devils with a dollop of Lemon Rice Pudding or a scoop of Mermaid Ice Cream for a delightful contrast of flavors and textures fresh berries or a drizzle of Strawberry Rhubarb Freezer Jam  can also complement its rich chocolatey goodness.

🎚 How To Store Leftovers Chocolate Devils?

• Refrigerator: To store leftovers chocolate devils cover the cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days
• Freezer: To freeze wrap leftovers chocolate devils in plastic wrap and aluminum foil then store in a freezer-safe bag for up to 3 months.

🥵 How To Reheat Leftovers Chocolate Devils?

• In The Microwave: Microwave leftovers chocolate devils slices for 15-20 seconds on high until warm.
• In The Oven: Place slices of leftovers chocolate devils in a preheated oven at 350°F (175°C) for 5-10 minutes.

FAQ’S

Try More Pioneer Woman Recipes:

• Pioneer Woman Cherry Almond Crisp
• Pioneer Woman Blueberry Nectarine Crisp
• Pioneer Woman Prune Cake Recipe

Pioneer Woman Chocolate Devils Nutrition Fact

Serving Size1 of 10 servings

• Calories 1305
• Total Fat 86 g
• Saturated Fat 53 g
• Carbohydrates 138 g
• Dietary Fiber 6 g
• Sugar 108 g
• Protein 10 g
• Cholesterol 230 mg
• Sodium 272 mg