Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
Pastry chef Carla Burns has made her devil’s food cake at nearly every restaurant in which she’s worked. But when she started baking sweets for Portland, Oregon’s Salt & Straw, she knew she needed to update her recipe to satisfy customers of the extremely innovative artisanal scoop shop. So she added a splash of Pinot Noir to the chocolate icing to suit the shop’s whimsical style and enhance the cake’s deep flavor. Enjoy a slice of the cake on its own or add a scoop of the shop’s rocky-road ice cream for a truly over-the-top treat.
Enter your registered email below!