Devil's Food Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). (5 minutes) Prepare two 9-inch round cake pans or one 9x13-inch baking pan by lightly greasing and flouring them. This prevents the cake from sticking.

Recipe View 10 mins In a small saucepan set over low heat, melt the butter and unsweetened chocolate together, stirring occasionally until smooth. (10 minutes) Remove from heat and allow to cool slightly.

Recipe View 5 mins In a large mixing bowl, cream together the sugar and eggs using an electric mixer until the mixture is light and fluffy. (5 minutes) This step is crucial for creating a tender cake crumb.

Recipe View 3 mins Gradually add the slightly cooled chocolate mixture to the creamed sugar and eggs, beating well to combine. (3 minutes) Tempering the mixture prevents the eggs from cooking and ensures a smooth batter.

Recipe View 2 mins With the mixer running on low speed, slowly pour in the boiling water, mixing until just combined. (2 minutes) The batter will be very liquid at this stage, which is normal.

Recipe View 2 mins In a separate bowl, whisk together the flour, baking soda, and salt. (2 minutes) This ensures even distribution of the leavening agents and salt.

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (5 minutes)

Recipe View 1 mins In a small bowl, combine the milk and vinegar. (1 minute) This creates a buttermilk substitute, which adds tang and moisture to the cake.

Recipe View 2 mins Add the milk mixture to the batter and stir until just combined. (2 minutes) Do not overmix.

Recipe View 2 mins Pour the batter evenly into the prepared cake pans. (2 minutes)

Recipe View 35 mins Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (30-35 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)