A Devil’s Food cake needs a serious frosting partner. You can’t use a wimpy buttercream here. Go big or go home.
I vote for a Chocolate Sour Cream Frosting. It’s tangy, rich, and stays soft. Melt 4 ounces of dark chocolate. Let it cool a bit. Beat ½ cup softened butter, then add 4 ounces of cream cheese. Beat again.
Add 1 cup of powdered sugar, the melted chocolate, and ¼ cup of full-fat sour cream. Beat until it’s fluffy and smooth. Lick the spoon? Absolutely. I won’t tell.
Frost the cooled cake. Go crazy. Make it a naked cake or cover it in chocolate shavings. It’s your masterpiece.
