Devil's Food Cake

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Absolutely perfect! Not too sweet, not too chocolate-y. Texture has a nice small, moist crumb that is perfectly moist. This is my go to cake for anytime, special occasion, Sunday dessert, everyday, and even for the lunch box! I have frosted this cake with the frosting included in this recipe and it is very good. I dont frost this cake most of the time other than a sprinkling of powdered sugar when serving because I just dont need the extra calories. However, I do use the frosting when taking this cake for an event to share. Its that good!

Make per directions especially when brewing the Dutch processed cocoa. Alton's got it right. Refer to America's Test Kitchen on the matter if confused. I just trust all of Alton's reserch and testing to know his method here is correct.

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FANTASTIC flavor, best scratch cake I have ever made! Light and moist, you could eat this cake with no frosting - it is that good. We ordered the Dutch Chocolate off the internet because we couldn't find it locally and it made a huge difference.

The only thing that slowed us down was converting the ingrediants from ounces. Does anyone have this recipe after converting the measurements?

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I made this recipe for cupcakes and they are awesome! Put 7 minute icing on top and they are so good! Will definitely use this recipe again.

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AMAZING! As usual! lol easy recipe amazing taste THANK YOU Mr. Brown!!! 8D

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This was the first time I've made a cake from scratch and had it turn out light and fluffy! The taste was great! The first time I made it was for a Boy Scout Court of Honor, and they honored the cake!

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I am not a big chocolate lover, but I actually enjoyed this cake. So I think for those who really like chocolate will probably love it. I followed the advice of a pastry chef and used a high quality Dutch processed cocoa and I put it in with my dry ingredients instead of the boiling water. The texture was a really nice crumb and I will continue doing it this way. The only problem with getting high quality cocoa is that you either have to order it online or go to a speciality foods store because they don't sell it at the grocery store. Just like most things, you pay for what you get. Let me tell you it is so much better than the grocery stores. It's like using fresh versus canned as far as how much of a difference in flavor it is. Just sayin.....

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Excellent cake. Lived up to the name of being Devil’s Food Cake.

The Cake
The chocolate flavor was full and robust but balanced enough to not overpower your taste buds. As 11505rl mentioned I too found mine a bit crumbly but that could be because this was my first cake from scratch and I’m used to the super moist boxed mix cakes.

Frosting
It was more sweet than chocolatey, which worried me, but in the end appreciated since it complimented the deep chocolate flavor of the cake instead of trying to compete with it. The mayonnaise emulsion noticeably held things together better than standard buttercream frosting. Amount was just right.

Portion
We split the batter between two 9” cake pans (buttered and floured so they can be removed after baking and the cakes layered great when my wife frosted it.

All in all, great cake that will make me think of it again next time I eat boxed mix or store bought chocolate cake. Thanks, Alton!

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what about i add coffee to the mixture? i've read this brings out the tast of chocolate?

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by volume: Water, baking soda, salt, oil, sour cream, mayo (frosting, pinch of salt (frosting
by weight: cocoa, sugar, flour, cake flour, butter (frosting, powdered sugar (frosting
by item: eggs, egg yolks

Cake tasted great. Chocolaty but not too sweet. I accidentally did not mix the cocoa mixture with the other wet ingredients before combining with the dry ingredients. I also made into cupcakes. It did come out a little crumbly (mistake/cup cakes?. I did not try to frosting yet.

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The best chocolate cake I have ever had! But, please, convert the measurements!