Did you know it was National Devil’s Food Cake Day??  It’s not too late to celebrate!  You can even run to the grocery store and buy a cake mix.  I’ll never tell.

I took one bite of this cake and memories of my Grandma came rushing to me.  This cake tastes exactly like the chocolate cake she used to make.  One bite and I was taken back to her house.  Watching Wheel of Fortune.  Making necklaces out of beads and fishing line.  Going to play Bingo.  Playing with her dog, Pepper.  And eating chocolate cake.

Devil’s Food Cake

Recipe slightly adapted from Alton Brown

1 cup boiling water
1/2 cup Hershey’s cocoa powder
1 1/3 cup dark brown sugar
1/2 + 3 tbl all-purpose flour
1/2 cake flour
t tsp baking soda
1/2 tsp kosher salt
1 cup vegetable oil
1/2 + 1 tbl sour cream
2 eggs at room temperature
2 egg yolks at room temperature

Preheat oven to 325. Spray a 13 x 9 inch metal pan with nonstick spray.

Boil one cup water. Whisk the boiling water and cocoa powder together. Set aside.

Combine the sugar, flours, baking soda and salt in a bowl and mix. Whisk the oil, sour cream, eggs and egg yolks in a separate bowl. Add the oil/egg/sour cream mixture to the cocoa.  Slowly whisk to combine mixture.  With your mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds.  Continue to beat on low speed for another 45 seconds. Pour batter into pan and bake 30 to 35 minutes.

Cool in the pan on a rack for 30-90 minutes. I only had the willpower to wait 30 minutes.


11 tbl unsalted butter at room temperature
2 tbl mayo
3 ounces semi-sweet chocolate, melted and slightly cooled
1 cup powdered sugar
Pinch of kosher salt

Beat the butter and mayo in mixer on high until light and fluffy, about 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is combined. Add 1/3 of the sugar and mix on low to combine. Repeat until all the sugar was been mixed. You’ll need to stop and scrape the sides of the bowl several times. Add the salt and continue to beat 2-3 minutes. Frost cake.

If you refrigerate your frosting before icing the cake, be sure to let your frosting come to room temperature before frosting.