This is an American classic, and this is about the best recipe I’ve ever come up with for it. A devil’s food cake should be very chocolatey and also very moist, two qualities that don’t often coincide in this type of cake. Using brown sugar here makes all the difference—it makes the cake super moist and also boosts the chocolate flavor. The icing is easy to make as I’ve simplified the method. In the past, it was prepared like a cooked meringue, in which the egg whites are whipped and a hot sugar syrup is poured over them. The method here combines all the ingredients and heats them over boiling water—it’s faster and more reliable.
Cut wedges of the cake at the table, using a long, thin-bladed knife. The icing is sticky, so wipe the knife with a wet cloth every time you cut through the cake to avoid tracking crumbs into it.
Keep the cake under a cake dome at room temperature—plastic wrap or foil will stick to the icing and pull it off the cake.
Substitute 3 cups of heavy cream whipped with
© 2008 Nick Malgieri. All rights reserved.