Homemade Devil Dogs: A Step-by-Step Guide to the Classic Treat
Devil Dogs. The name itself evokes a sense of nostalgic indulgence. These oblong, chocolatey delights, filled with a creamy, dreamy center, have been a favorite for generations. While store-bought Devil Dogs offer a convenient fix, nothing quite compares to the satisfaction (and the flavor!) of making them from scratch. This guide will take you through each step, ensuring you create perfect Devil Dogs that will impress your friends and family. Get ready to roll up your sleeves and dive into the delicious world of homemade Devil Dogs!
What are Devil Dogs?
Before we get started, let’s define what we’re aiming for. Devil Dogs are essentially chocolate sponge cakes, sandwiching a light and fluffy vanilla cream filling. They have a distinctive shape, similar to a flattened hot dog bun, and a rich, decadent chocolate flavor balanced by the sweet, airy cream. The texture is key – the cake should be moist and tender, and the cream should be smooth and melt-in-your-mouth.
Why Make Devil Dogs at Home?
You might be thinking, “Why bother when I can buy them at the store?” Here’s why:
* **Superior Flavor:** Homemade always tastes better! You control the quality of the ingredients, resulting in a richer, more authentic flavor.
* **No Preservatives:** Skip the artificial additives and preservatives found in store-bought versions. You’ll know exactly what’s going into your treats.
* **Customization:** Tailor the recipe to your preferences. Adjust the chocolate intensity, sweetness, or even experiment with different fillings.
* **Satisfaction:** The feeling of accomplishment you get from creating something delicious from scratch is unmatched.
* **Fun!** Baking Devil Dogs is a fun and rewarding activity, especially if you involve family or friends.
The Perfect Devil Dog Recipe: A Detailed Guide
This recipe is designed to be straightforward and easy to follow, even for beginner bakers. We’ll break it down into three main parts: the chocolate cakes, the cream filling, and the assembly.
Part 1: The Chocolate Cakes
**Ingredients:**
* 1 ½ cups all-purpose flour
* ¾ cup unsweetened cocoa powder (Dutch-processed preferred for a richer flavor)
* 1 ½ teaspoons baking soda
* ¾ teaspoon baking powder
* ¾ teaspoon salt
* 1 ½ cups granulated sugar
* ¾ cup vegetable oil (or canola oil)
* 1 ½ cups buttermilk (or milk with 1 ½ tablespoons of lemon juice or white vinegar added, let sit for 5 minutes)
* 2 large eggs
* 2 teaspoons vanilla extract
* 1 cup boiling water
**Equipment:**
* Two baking sheets
* Parchment paper
* Mixing bowls (large and medium)
* Electric mixer (handheld or stand mixer)
* Whisk
* Spatula
* Measuring cups and spoons
* Ice cream scoop or spoon for portioning
* Oven
**Instructions:**
1. **Preheat and Prepare:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is crucial to prevent the cakes from sticking and for easy removal.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure to whisk thoroughly to evenly distribute the baking soda and baking powder, ensuring a good rise.
3. **Combine Wet Ingredients:** In a separate medium mixing bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla extract until well combined. The mixture should be smooth and relatively uniform.
4. **Combine Wet and Dry:** Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix. Overmixing can lead to tough cakes.
5. **Add Boiling Water:** Slowly pour the boiling water into the batter while mixing on low speed. The batter will become very thin and liquidy – don’t worry, this is normal! The hot water helps to bloom the cocoa powder and creates a moist cake.
6. **Portion the Batter:** Using an ice cream scoop or a large spoon, portion the batter onto the prepared baking sheets. Aim for about 2-3 tablespoons of batter per cake. Leave about 2 inches of space between each cake to allow for spreading.
7. **Shape the Cakes (Optional):** For a more uniform shape, you can gently spread each portion of batter into an oval shape with the back of a spoon. This step is optional, but it will give your Devil Dogs a more professional look.
8. **Bake:** Bake for 8-10 minutes, or until the cakes spring back lightly when touched and a toothpick inserted into the center comes out clean. Keep a close eye on them, as they can burn easily.
9. **Cool:** Remove the baking sheets from the oven and let the cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling them completely is important before adding the filling, as the heat can melt the cream.
Part 2: The Cream Filling
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* 4 tablespoons milk (or heavy cream for a richer filling)
* 2 teaspoons vanilla extract
* Pinch of salt
**Equipment:**
* Mixing bowl (large)
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Spatula
**Instructions:**
1. **Cream the Butter:** In a large mixing bowl, cream the softened butter with an electric mixer until light and fluffy. This is a crucial step for creating a smooth and airy filling. Be patient and let the mixer do its work.
2. **Add Powdered Sugar:** Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl frequently to ensure all the powdered sugar is incorporated.
3. **Add Milk, Vanilla, and Salt:** Add the milk, vanilla extract, and salt to the mixture and beat on medium speed until light and fluffy. Adjust the amount of milk if needed to achieve the desired consistency. The filling should be smooth, spreadable, and not too stiff.
4. **Whip for Extra Fluffiness (Optional):** For an even lighter and fluffier filling, you can continue to beat the mixture for an additional 2-3 minutes. This will incorporate more air into the cream and make it even more decadent.
Part 3: Assembly
**Equipment:**
* Piping bag (optional)
* Large round piping tip (optional)
* Spatula or knife
**Instructions:**
1. **Pair the Cakes:** Once the cakes are completely cool, pair them up based on size and shape. This will ensure that each Devil Dog looks balanced and symmetrical.
2. **Fill the Cakes:** You can fill the cakes in one of two ways:
* **Piping:** If using a piping bag, fit it with a large round tip. Fill the piping bag with the cream filling and pipe a generous amount of filling onto the flat side of one cake.
* **Spreading:** If not using a piping bag, simply spread a generous amount of cream filling onto the flat side of one cake using a spatula or knife.
3. **Sandwich the Cakes:** Gently sandwich the filled cake with another cake, pressing down lightly to distribute the filling evenly. Be careful not to press too hard, or the filling will squeeze out the sides.
4. **Chill (Optional):** For a firmer filling, you can chill the assembled Devil Dogs in the refrigerator for 30 minutes before serving. This will also help to prevent the filling from melting in warmer temperatures.
5. **Serve and Enjoy!** Your homemade Devil Dogs are now ready to be devoured! Store them in an airtight container in the refrigerator for up to 3 days.
Tips and Tricks for Perfect Devil Dogs
* **Use Dutch-Processed Cocoa Powder:** Dutch-processed cocoa powder has a deeper, richer flavor than natural cocoa powder. It also has a less acidic pH, which can improve the texture of the cakes.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in tough cakes. Mix the batter until just combined.
* **Use Room Temperature Ingredients:** Room temperature ingredients combine more easily and create a smoother batter.
* **Don’t Overbake the Cakes:** Overbaked cakes will be dry and crumbly. Bake them until they spring back lightly when touched.
* **Soften the Butter Properly:** The butter should be softened but not melted. If it’s too soft, the filling will be greasy.
* **Adjust the Sweetness:** If you prefer a less sweet filling, you can reduce the amount of powdered sugar.
* **Add Flavor Extracts:** Experiment with different flavor extracts, such as almond extract, peppermint extract, or coffee extract, to customize the filling.
* **Use a Cookie Scoop:** A cookie scoop ensures uniform sized cakes, which helps in assembly.
* **Freeze for Later:** Devil Dogs can be frozen for up to a month. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container.
Variations and Add-Ins
Once you’ve mastered the basic Devil Dog recipe, you can start experimenting with different variations and add-ins. Here are a few ideas:
* **Chocolate Filling:** Add melted chocolate to the cream filling for an extra chocolatey treat.
* **Peanut Butter Filling:** Mix peanut butter into the cream filling for a peanut butter cup-inspired Devil Dog.
* **Coffee Filling:** Add a teaspoon of instant coffee powder to the cream filling for a coffee-flavored kick.
* **Mint Chocolate Chip:** Add mini chocolate chips and a few drops of peppermint extract to the cream filling.
* **Salted Caramel:** Drizzle caramel sauce over the cream filling and sprinkle with sea salt.
* **Espresso Chocolate Cakes:** Add espresso powder to the cake batter for a mocha flavor.
* **Red Velvet Devil Dogs:** Use red food coloring and a touch of vinegar in the cake batter to create red velvet Devil Dogs.
Troubleshooting Common Devil Dog Problems
* **Cakes are Dry:** You may have overbaked the cakes, used too much flour, or not enough liquid. Make sure to measure the ingredients accurately and avoid overbaking.
* **Cakes are Too Flat:** Your baking powder or baking soda may be old, or you may have overmixed the batter. Use fresh baking powder and baking soda and avoid overmixing.
* **Filling is Too Runny:** Your butter may have been too soft, or you may have added too much liquid. Make sure the butter is softened but not melted, and add the liquid gradually.
* **Filling is Too Stiff:** You may have added too much powdered sugar, or not enough liquid. Add the liquid gradually until the filling reaches the desired consistency.
* **Devil Dogs are Too Sweet:** Reduce the amount of sugar in the cake or the filling.
Serving Suggestions
Devil Dogs are delicious on their own, but here are a few serving suggestions to elevate your experience:
* **With a Glass of Milk:** A classic pairing!
* **With Coffee or Tea:** The chocolate and cream complement the bitterness of coffee or tea.
* **As a Dessert for Parties:** Devil Dogs are a crowd-pleaser and are perfect for parties and gatherings.
* **As a Special Treat:** Enjoy them as a special treat for yourself or your loved ones.
* **Deconstructed Devil Dog Sundae:** Crumble the cakes and layer with the cream filling, ice cream, and chocolate sauce for a decadent sundae.
The History of Devil Dogs
Devil Dogs have a long and interesting history. They were first introduced in the early 20th century by Drake’s Cakes, a company known for its iconic snack cakes. The name “Devil Dogs” is believed to have been inspired by the nickname given to U.S. Marines during World War I. Over the years, Devil Dogs have become a beloved American classic, enjoyed by people of all ages.
Conclusion
Making homemade Devil Dogs may seem daunting at first, but with this detailed guide, you’ll be able to create delicious, nostalgic treats that are far superior to their store-bought counterparts. So gather your ingredients, put on your apron, and get ready to experience the joy of baking these classic chocolatey delights. Happy baking!