Black Devil’s Food Cake is a rich, decadent chocolate layer cake originating from early 20th-century American baking traditions. Its deep cocoa flavor, tender crumb, and creamy marshmallow frosting make it an unforgettable dessert for celebrations or gatherings. This recipe uses hot water to bloom the cocoa, enhancing its chocolatey depth, while sour milk and baking soda ensure a soft, moist texture. Topped with a luscious marshmallow icing, this classic dessert perfectly balances lightness and indulgence.
Ingredients
For the Cake:
- ⅓ cup Crisco (or unsalted butter, softened)
- 1½ cups sugar
- 3 eggs
- ⅔ cup unsweetened cocoa powder
- ½ cup hot water
- 2 tsp baking powder
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup sour milk (or buttermilk)
- 1 tsp vanilla extract
For the Icing:
- 1¾ cups granulated sugar
- ⅛ tsp salt
- ½ cup water
- 3 egg whites (stiffly beaten)
- 12 marshmallows (cut into pieces)
Instructions
For the Cake:
Step 1: Cream Ingredients
- In a large bowl, cream together Crisco and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
Step 2: Mix Cocoa Base
- Dissolve cocoa in the hot water and stir until smooth.
- Add to the creamed mixture and mix thoroughly.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Step 4: Alternate Wet and Dry
- Gradually add the dry ingredients to the batter, alternating with the sour milk.
- Begin and end with the dry ingredients.
- Stir in vanilla extract.
Step 5: Bake
- Divide batter into two or three greased and floured round cake pans.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before icing.
For the Icing:
Step 6: Make Sugar Syrup
- In a saucepan, combine sugar, salt, and water.
- Cook over medium heat until the mixture forms a soft ball when dropped into cold water (~238°F / 114°C).
Step 7: Beat into Egg Whites
- Slowly pour the hot syrup over the stiffly beaten egg whites, beating continuously until glossy.
Step 8: Add Marshmallows
- While the mixture is still hot, fold in the marshmallow pieces.
- Beat until smooth and spreadable.
Step 9: Frost the Cake
- Spread icing evenly between layers and over the top and sides of the cake.
- Let set before slicing.
Tips
- Bake in two 8- or 9-inch round pans lined with parchment for easier removal.
- Replace sour milk with buttermilk if preferred.
- For deeper chocolate flavor, bloom cocoa fully by whisking thoroughly with the hot water.
- Be sure egg whites for icing are whipped to stiff peaks before pouring in syrup.
- Use a candy thermometer (soft-ball stage ≈ 235 to 240°F) if you prefer precision.
- Add 1 tsp espresso powder to enhance chocolate flavor.
- For a smoother icing, chop marshmallows finely before adding.
- Let cake cool completely before icing to prevent sliding or melting.
- Add nuts between layers if desired (walnuts or pecans).
- Turn into cupcakes; adjust baking time to ~15 to 18 minutes.
Nutrition
Calories: 390kcalCarbohydrates: 60gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 45mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 42gVitamin A: 150IUCalcium: 40mgIron: 2.8mg
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