Southern Devil’s Food Cake

Southern Devil’s Food Cake
Photo by Scott Phillips


  • 2 cups heavy cream
  • 3 large eggs, at room temperature
  • 2-¼ oz. (¾ cup) unsweetened Dutch-processed cocoa powder
  • 1-¼ tsp. baking soda
  • 1 lb. semisweet chocolate (preferably 58% cacao), finely chopped
  • 1 tsp. kosher salt
  • 1 oz. (2 Tbs.) unsalted butter, softened
  • + 7 more ingredients
    • 2 cups packed dark brown sugar
    • 1-½ cups buttermilk, preferably low fat, at room temperature
    • 6 oz. (¾ cup) unsalted butter, softened; more for the pans
    • ¼ cup mayonnaise
    • 2 tsp. pure vanilla extract
    • 8 oz. (1-¾ cups) all-purpose flour; more for the pans
    • 1 tsp. baking powder

Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2-quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small, tight circular motion until...

View full recipe at Fine Cooking


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