Devil's Food Cake
This recipe comes from Virginia Lo Biondo, my aunt Virginia’s sister-in-law. Mrs. Lo Biondo told me she got the recipe from a neighbor during World War II and that it was already an old recipe at the time. It’s her family’s favorite cake. Frost with a fluffy white icing or whipped ganache.
NotesSTORAGE: If you are going to use the layers the day you bake them, wrap in plastic and keep at room temperature. Double-wrap and freeze for longer storage.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Taste and Texturechocolatey, rich, sweet
Type of Dishchocolate cake
- 3 ounces unsweetened chocolate
- 1 1/3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces
- ¾ cup boiling water
- 1½ cups sugar
- 6 tablespoons sour cream or buttermilk
- 2 large eggs
- Two 9-inch round cake pans, buttered and bottoms lined with parchment or wax paper
1942 Devil’s Food Cake Layers
Position a rack in the middle of the oven and preheat to 350 degrees.
Melt the chocolate in a large heatproof bowl set over hot, but not simmering, water. Let cool.
Stir together the flour, baking soda, and salt in a bowl, mixing well.
Add the butter to the chocolate, then pour in the boiling water and stir well to mix. Whisk in the sugar and sour cream. Stir in the flour mixture. Whisk in the eggs.
Pour the batter into the prepared pans and smooth the tops.
Bake for about 25 to 30 minutes, or until the layers are well risen and firm to the touch; and a toothpick inserted emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
2002 Nick Malgieri
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