I've been trying to find the "perfect" chocolate cake recipe seems like forever. You find one that sounds good, you try it, and it's "okay" but something is just missing. I think I've found a new favorite (for now anyway). I found it my King Arthur's Flour Bakers Companion cookbook. Who would of thunk? I mean I've had this book for eons but have never tried their chocolate cake. (slaps forehead) Anyway, try it and let me know how you feel about it. I think it greeeeeat! Very light, melts in your mouth, full of chocolate flavor as well. The frosting recipe I used was on the back of the Hershey's Cocoa Can. Hey, simple sometimes is best : ) I made 1-1/2 the recipe. Enjoy!
*NOTE* I just noticed that this cake recipe is similar to the one on the King Arthur site. However, they use baking powder instead of baking soda and the mixing method is different. Perhaps my version was a misprint? Who knows. Either way I haven't tried the one on their site but the one I have, and am posting, is super!
Devil's Food Cake
adapted from The King Arthur's Flour Bakers Companion...pg. 351
makes about 28 cupcakes
or 3- 8" cake rounds
or 2 - 9" cake rounds
or 1 - 9x13 pan
3/4 cup (1 1/2 sticks, 6 ounces) soft unsalted butter
1 3/4 cups (12 1/4 ounces) superfine sugar
1/2 teaspoon salt
1-1/2 teaspoons baking soda
2 teaspoons vanilla
2 cups (8 1/2 ounces) Unbleached All-Purpose Flour
3/4 cup (2 ounces) natural cocoa powder
4 large eggs
1 1/2 cups (12 ounces) milk
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, three 8-inch round pans, or a 13 x 9-inch sheet cake pan. Or line your muffin pan with paper cups. In a large mixing bowl, cream together the butter, sugar, salt, baking soda and vanilla until fluffy and light, beating for at least 5 minutes.
In a separate bowl, whisk together the flour and cocoa. If lumps remain, sift the mixture.
Add the eggs to the butter mixture one at a time, beating well after each addition. Add one-third of the flour mixture to the creamed mixture, then add half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape the sides and bottom of the bowl occasionally throughout this process.
Divide the batter evenly between the prepared pans. (Fill cupcakes about 2/3 full) Bake the cake(s) in a preheated 350°F oven for 30 to 35 minutes, 18-22 minutes for cupcakes (a bit longer for the sheet cake), until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan. Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the sheet cake in the pan, for easiest serving). Cool completely before frosting.
Yield: Two 9-inch or three 8-inch rounds, or a 13 x 9-inch sheet cake, or 28 cupcakes