To this end I bring you a recipe, at the bequest of one Eggbeater reader; a chocolate cake for all occasions. I think she was asking for the sister cake to the best yellow cake ever, but this one came to mind.

Devil's Food Cake relies on some very particular science for all that it is and will become. A chocolate cake of deep blackness, moist light crumb and chocolaty perfume, is actually devoid of chocolate proper. It is said that the infamous Red Velvet Cake is really Devil's Food Cake before cocoa was very good. *For this reason, and others soon to be explained, it is of utmost importance that you use alkalized, European cocoa when making this cake. The all natural stuff will produce something that will not be able to be called cake. (It will not rise.)

As I have explained before in other posts about particular recipes, baking is a science reliant upon knowing exactly what role each ingredient plays to create the outcome, the final performance. Devil's Food Cake is about the reaction between acid (cocoa, buttermilk, baking soda, coffee) leaveners (baking soda, baking powder) and heat (temp of the coffee and oven.) The structure, albeit bare and tender, comes from cake flour and the whites in the eggs. Richness is added to the cocoa with butter, a few extra yolks add fat without more butter, which would weigh down the rise.

A little known fact: cocoa has no flavor, no perfume, until introduced to a heat source.

And without further words I give you,

DEVIL'S FOOD CAKE

1 C Sugar

12 Tablespoons Cocoa*

3/4 Cup Cake flour

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

1 each Egg

2 each Egg Yolks

1/2 Cup Hot Coffee

1/2 Cup Buttermilk

5 Tablespoons Unsalted Butter, cubed

Splash Vanilla Extract

1. Preheat oven to 350F Place oven rack in middle of oven.

2. Butter and flour 9" round cake pan or individual ramekins. If you have parchment paper, cut out a circle and place on bottom of buttered pan. Butter and flour over parchment, if using.

3. In one big bowl sift cocoa, sugar, cake flour, baking soda and baking powder. Add salt to this, whisk to achieve a uniform mixture, and create a "well" in center.

4. Brew coffee, measure and drop cubed butter in hot liquid, whisk to melt and combine. (Do not let mixture cool too much.)

5. Pour cracked egg and yolks into well, whisk briefly. Pour in coffee-melted butter mixture, whisk briefly, pour in buttermilk and then whisk thoroughly to incorporate all dries. Attempt to eliminate any lumps. Add splash of vanilla extract.

6. Batter will be very loose, pourable.

7. Pour batter into prepared baking vessel(s) and set on a baking pan. (This insures heat will be better distributed than if you just put the cake pan directly on the rack of the oven.) Set first timer for 20 minutes. At the 20 minute mark, turn pan around, and set timer for another 10-15 minutes. (If you choose not to turn pan around it will most probably rise lopsided.) **Cake is done when skewer or sharp knife inserted in middle comes out clean and/or when sides pull away from pan and middle bounces back to the touch.

8. Cool cake pan on cooling rack until room temperature. Turn cake out to cool more or serve.

**I don't like to say how long a cake will take to bake. It depends on your oven, how long it needs to preheat, how hot your kitchen is, and the weight/material of your cooking vessel(s).

Because Devil's Food Cake is very chocolatey, but almost as light as Angel Food Cake, it can stand to be served with much richer items like ice cream, ganache or mousse. For a foolproof chocolate frosting click here.

Devil's Food Cake tastes good the day it's made, but if you can muster the will power, this recipe tastes even better the next day or a few days later, refigerated. It's the only cake I know that gets better with cold and age. The crumb is denser after a few days in the icebox, but nonetheless delicious.