Moist and Tender Devil's Food Cake

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Appears in Cook's Illustrated March/April 2000

The secrets to this moist, velvety chocolate cake are Dutch-processed cocoa, boiling water, baking soda, and sour cream.

SERVES27 (Makes three 8-inch cakes)

TIME1½ hours, plus 2 hours cooling

Moist and Tender Devil's Food Cake

WHY THIS RECIPE WORKS

To develop a devil’s food cake recipe with a very moist, velvety texture, we used a combination of unsweetened chocolate and Dutch-processed cocoa powder (which is less acidic than regular cocoa and therefore enhances browning) and mixed it...

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