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One
9- or 10 inch CakeEasy
Published 2007
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.
In a bowl, whisk together the flour, baking soda, baking powder, and salt an