Devil’s Food Cake

Preparation info
  • Makes

    One

    9- or 10 inch Cake
    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

The secret to making a devil’s food cake that is better than the next person’s is to use the best chocolate you can find. Valrhona chocolate made in France and Scharffen Berger chocolate made in Berkeley California, are two excellent choices. Callebaut chocolate from Belgium is also good.

Ingredients

  • Room-temperature butter and flour for preparing pan
  • 1 cup cake flour
  • teaspoons bakin

Method

Preheat the oven to 350°F. Butter a 9-inch round cake pan. Coat the pan with flour, tapping out the excess.

In a bowl, whisk together the flour, baking soda, baking powder, and salt an