Devil's food cake (my favorite birthday cake) from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 133) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsweetend flaked coconut or shredded coconut for sweetened flaked coconut.

  • Astrid5555 on March 02, 2019

    This is probably the best chocolate cake I have ever made, and I am not a chocolate cake person. The whole family fought over the cake trimmings. The cake is very moist, which is probably due to the cocoa powder being mixed with boiling water and milk before it is added to the batter. I do not have 2 9inch cake pans so I baked it as one big cake in my deep 9inch cake pan with a removable bottom and cut it into 2 layers. Caused a little bit of overflow, but worked fine and was done after 70 minutes. Made without the American buttercream which always tend to be too sweet for my taste and used the ‘Vanilla Swiss meringue buttercream’ recipe from Tessa Huff’s ‘Layered‘ and her chocolate ganache on top. Will never make another chocolate cake recipe again.

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