This is Martha's recipe:
However my cousin has asked to make a devils food cake with a "rich chocolate icing" for her son's bar mitzvah in June and I don't want to resort to a WASC with the Devil's Food mix. Also I've never been able to get a dark brown chocolately colour to my chocolate buttercream. It lightens the longer it's beaten, even if I use ganache in my SMBC. I'll have to ask her if she means "rich" = flavour, or "rich" = colour.
This is my usual ABC chocolate buttercream recipe which has a really great flavour. :
What makes a chocolate cake a "devil's food cake"? Do either of my cake recipes qualify or do I need to look for something else? I'm okay with that as I have time to try it out.
And any suggestions for a rich chocolate icing or an idea to make the above recipe darker?
It's not going to be stacked or anything. It's a small function, no more than 50 guests, so likely just a 2" or 3" high 11x15 sheet covered in fondant and decorated to (proportionally) look like an iPad. I'm going to have to drive it 3-4 hours to the function so as much as I prefer SMBC, I don't think this will be an option. I think I'll need to go with an ABC that isn't overly sweet (I usually use SharonZ's when I want a vanilla icing).