This tender, moist 2-layer devil's food cake will earn you high praise. The secret to the wonderful texture is the sour cream or buttermilk. A smooth mixture of cocoa powder and hot water add rich chocolate flavor to the cake.
Use your favorite icing for the cake. A fluffy white frosting or seafoam frosting are both good choices, or use a basic butter and confectioners' sugar frosting. If you want to make it fancy, add chocolate shavings or drizzle the frosted cake with some chocolate glaze.
- 2 cups all-purpose flour, stirred or sifted before measuring
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 cups granulated sugar
- 8 tablespoons butter (softened)
- 2 large eggs
- 3/4 cup sour cream (or well-shaken buttermilk)
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot water
- 1 teaspoon vanilla
Heat the oven to 350 F (180 C/Gas Mark 4).
Grease and flour two 9-inch cake pans.
In a bowl, combine the flour, baking powder, and salt. Mix to blend thoroughly.
In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Stir the baking soda into the sour cream or buttermilk.
Add the dry ingredients to the butter and sugar mixture alternating with the sour cream mixture; beat well after each addition.
In a cup or small bowl, combine the cocoa powder with the hot water; mix until smooth.
Add the cocoa and hot water mixture to the batter along with the vanilla; beat until smooth.
Spread the batter in the prepared cake pans.
Bake for 30 to 40 minutes, or until the cake springs back when touched lightly with a finger.
Cool in the pans on racks for 10 minutes. Carefully remove the cakes and cool completely on the racks.
Frost with chocolate or fluffy white frosting, or your favorite icing.