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Devil’s Food Cake is a rich, intense chocolate cake with origins in the American South. The term “devil” is associated with rich and spicy foods. To make the cake, mix cocoa, sugar, flour, baking soda, salt, butter, eggs, vanilla, and milk. Bake for 30-40 minutes and frost if desired.
Devil’s Food Cake is a rich, moist, very intense dark chocolate cake made in a variety of ways, depending on the region. As a general rule, the cake is presented as a layer cake, with a rich, fuzzy frosting, and the individual layers are springy and flavorful. The origins of the devil’s food cake lie in red velvet cake, another type of chocolate-rich cake that originated in the American South. The intense flavor of both cakes continues to be enjoyed in the South and in other parts of the world as well.
The term “diabolical” in reference to particularly rich or strongly spiced foods dates back several centuries. In the case of spicy foods, the association with the devil is linked to the heat of hell, while rich foods are considered highly tempting and decadent, like the devil himself. Deviled eggs are another example of food related to the devil, and many spicier foods were once referred to as “devils.”
To make a basic devil cake, start by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius). Butter two standard-sized pans, lining the bottoms of the pans with wax paper if you want to keep the cake from sticking, and also butter the wax paper so it can be easily lifted from the cooled cake.
Heat one and a quarter cups of milk before slowly adding three-quarters of a cup of cocoa and a third cup of white sugar. Stir until the mixture is evenly blended and set aside to cool while sifting together two cups of the blended cake flour, one cup of sugar, one and a quarter teaspoons of baking soda, and one teaspoon of salt. Cream two-thirds of a cup of the butter and beat the dry ingredients into the butter until just combined before adding three eggs, a teaspoon of vanilla extract and the cocoa mixture. Beat until the batter has chunks before pouring into cake pans to bake.
When a toothpick inserted into the devil’s cake comes clean, typically after about 30 to 40 minutes of baking, remove the cake to a wire rack to cool. When the pans are cool enough to handle, turn the cake over and when the cake is completely cooled, gently peel off the wax paper. Frost the devil’s food pie, if desired, and serve immediately or keep it on a covered plate to keep it from cooling.
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