Devil’s Food Cake with Sinful Chocolate Frosting

Devil's Food CakeI made this cake for my Bubbie’s 85th birthday on Sunday and she kept the leftovers, which says a lot! Not to be confused with my Nana, my Bubbie is my other grandmother and the two are opposites. While Nana liked funky, Bubbie prefers classic or conservative. I remember my Nana for her baking, and Bubbie stands out in my mind for her cooking (her chicken soup is something I crave when I’m sick). But, both didn’t/don’t eat much dessert, so for her to keep the leftovers speaks volumes.

Devil’s Food Cake



  • 4 ounces bittersweet chocolate, chopped into smaller pieces
  • ½ cup (1 stick) unsalted butter
  • ½ cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • 2 large eggs, beaten
  • ½ teaspoon pure vanilla extract
  • ½ cup whole milk


  • 6 ounces bittersweet chocolate, chopped into smaller pieces
  • 6 ounces milk chocolate, chopped into smaller pieces
  • 1 cup sour cream


Preheat oven to 325oF. Butter the bottoms and sides of two 9×2 inch round cake pans, and line with parchment paper.

To make the cake, melt together the chocolate, butter, sugar, and corn syrup in a double boiler. Stir until smooth, remove from heat and set aside.

In a medium bowl, stir together the flour, cocoa, and baking soda (if you have a whisk attachment for your stand mixer, use here). Gently blend in the melted chocolate mixture. Add in the eggs, vanilla, and milk, and beat until well blended. Divide the mixture evenly between the two pans.

Bake for 25 to 29 minutes, until firm to touch. Remove from the oven and cool on wire racks.  When cool turn out of the pans.

While the cake is cooling, make the frosting. Again, using a double broiler, melt the bittersweet and milk chocolate, stirring until smooth. Remove from heat, beat in the sour cream.

Once the cakes have completely cooled, spread one-third of the frosting on top of one cake layer, then set the second layer on top. Use the remaining frosting to spread over the top and sides of the cake. Let sit in a cool spot, but do not chill in the refrigerator.


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