There is something to be said about a simple chocolate cake. No frills, no fuss, no mountains of too sweet buttercream to spoil the treat—just chocolate and cake.
Growing up, I didn't like chocolate. I didn't like the way it looked, the way it smelled, or the way it tasted. I avoided brownies, chocolate ice cream, and chocolate cake like the plague. I'd snub my nose at candy bars. On my birthday, I would insist on eating strawberry shortcake—chocolate wasn't going to grace my special day. I was too cool for it and I wanted everyone to know it. Chocolate was the enemy.
On occasion, I would gobble down as many chocolate chip cookies as possible. I loved chocolate chip cookies. I was probably too naive to understand the brown spots were chocolate. Or, better yet, I knew they were chocolate but I had a tough girl I-don't-eat-no-chocolate image to uphold. I don't remember much from this stage in my life (perhaps I am blocking it from memory because I cannot fathom a life without chocolate), but this is what my mother tells me. And we must believe our mothers.
You can see my opinion on chocolate has certainly changed. Over 1/3 of the recipes on this website prominently feature chocolate as one of the main ingredients. I can't help myself. Chocolate is my vice; it corrupts me. I can't handle this level of decadence on my own, so I'm bringing you down with me.
I hope you don't mind.
This devil's food cake is the quintessential chocolate cake. It is dense and rich with chocolate. It is thick and sticks to the roof of your mouth. It is satisfying in the only way chocolate cake knows how. The frosting is a dark chocolate frosting. Made with brown sugar and unsweetened chocolate, it's dark, rich, and intense. This frosting isn't playing around. Combined with the devil's food cake, this is a lethal (and delicious) combination. You need this chocolate cake.