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Epicurious

Daredevil's Food Cake With Mocha Buttercream Icing

2.8

(15)

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Daredevil's Food Cake with Mocha Buttercream IcingZoe Singer

This recipe is for baking at sea level. However, you will notice specifics related to baking at high altitude. For instructions on baking at 3,000, 5,000, 7,000, and 10,000 feet, see note.  

  

An American classic, devil's food cake has a moist, tender crumb and satisfying chocolate flavor. The characteristically red (devil) brown color of the cake comes from the baking soda, an alkali that reddens chocolate as it neutralizes some of its acidity and leavens the cake. This recipe is specifically developed for use with natural, not Dutch-process, cocoa. Because cocoa packs and clumps in its container, you will get the most accurate measurement if you first sift it onto wax paper, then spoon it into the measuring cup and level it off.  

  

You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with any icing or just a light sifting of cocoa or confectioners' sugar (like snow on mountaintops!).

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