The Ultimate Devil's Food Cake
Dutch-process cocoa powder produces darker, smoother-tasting chocolate than the natural variety.
If you like your frosting sweeter and fluffier, you'll be tempted by the cloud-like Seven-Minute Frosting, which is often paired with devil's food cakes.
Or, for a purely chocolate finish, try whipped chocolate ganache: Chop 24 ounces bittersweet chocolate into 1/4-inch pieces; transfer to a heatproof bowl. Heat cream in a saucepan just until simmering. Pour over chocolate; let sit for 2 minutes, then stir to combine. Let cool completely, stirring occasionally. Whisk chocolate mixture until lightened; do not overmix. Use immediately. (Makes about 6 cups.)