I love this combination of moist chocolate cake and sweet, fluffy icing - I like it so much in fact that I'm making it at the second annual Chocolate Show in Zurich on March 23.  See you there?

OLD-FASHIONED DEVIL’S FOOD CAKE

This is an American classic and this version is just about the best one I’ve ever tasted.  A devil’s food cake should be very chocolaty and also very moist, two qualities that don’t often coincide.  The icing is easy to make – I’ve simplified the method.  In the past, it was prepared like a cooked meringue in which the egg whites are whipped and hot sugar syrup is poured over them.  The method here combines all the ingredients and heats them over boiling water – it’s faster and more reliable.

Makes one 9-inch round 2 layer cake

CAKE BATTER

2 cups/400 grams sugar

1 1/2 cups/200 grams all-purpose flour

1/2 teaspoon/3 grams fine salt

3/4 teaspoon/3.5 grams baking soda

4 ounces/112 grams unsweetened (99%) chocolate, finely cut

1 cup/225 ml double strength brewed coffee, hot

2 large/100 grams eggs, at room temperature

4 ounces/112 grams unsalted butter

1 1/2 teaspoons vanilla extract

1/2 cup/125 grams sour cream

FLUFFY WHITE ICING

4 large/120 grams egg whites

Large pinch salt

1 1/4 cups/250 grams sugar

1/2 cup/150 grams light corn syrup

Two 9-inch round layer pans, 2 inches deep, buttered and the bottoms lined with a disk of parchment or buttered wax paper, cut to fit

1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, in a mixing bowl, stir together the sugar, flour, salt and baking soda and set aside.  Place the cut up chocolate and butter in a bowl and pour the hot coffee over it.  Let stand while the chocolate melts.
3. Whisk the chocolate, butter, and coffee smooth and whisk in the eggs until liquid, vanilla extract, and sour cream, one at a time.  Whisk the flour mixture into the liquids a third at a time.
4. Divide the batter equally between the prepared pans and smooth the tops.  Bake the layers until they are well risen and feel firm when pressed in the center with a fingertip, about 25 to 30 minutes.
5. Cool in the pans on racks for 5 minutes, then unmold, turn right side up again and cool completely.
6. For the icing, half fill a saucepan with water and bring to a boil over medium heat.  Combine the egg whites, salt, sugar, and corn syrup in the bowl of an electric mixer and whisk by hand, just to mix together.
7. Regulate the heat under the pan of water so that it boils gently and place the bowl on the pan.  Whisk gently just to keep the mixture moving until it is hot (about 140 degrees) and all the sugar is dissolved.  Place the bowl on the mixer with the whisk and whip the icing until it has cooled and become white and fluffy.
8. Put one of the cake layers right side up on a cake cardboard or platter.  Spoon a little less than half the icing on the layer, using a medium metal offset spatula to spread it evenly and to the edge all around.  Invert the second layer on the icing (the smooth bottom of the layer is now uppermost) and gently press the layer into the icing.  Spread the entire outside of the cake with the remaining icing, using the point of the spatula to swirl it all over as opposed to spreading it straight and flat.