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Heirloom Devil's-Food Layer Cake

Source of Recipe


From "Chocolate Chocolate" by Lisa Yockelson






List of Ingredients



• 3 ounces unsweetened chocolate
  
• 2¼ cups bleached all-purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• 12 Tbsp (1½ sticks) unsalted butter, softened
  
• 1¾ cups plus 1 Tbsp granulated sugar
  
• 3 large eggs, room temperature
  
• 1¾ tsp vanilla extract
  
• 1¼ cups buttermilk, whisked well
  
• Chocolate Butter Frosting (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Lightly grease the inside of two 9-inch layer-cake pans (1½ inches deep) with shortening or butter, line the bottom of each pan with a circle of parchment paper cut to fit, grease the paper and dust with flour.
   
   
2. Microwave chocolate on HIGH for 1 minute. Stir and set aside to cool to tepid.
   
   
3. Sift the flour, baking soda and salt onto a sheet of wax paper. Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes. Add the sugar in three additions, beating for 1 minute after each portion is added. Add the eggs, one at a time, beating for 45 seconds after each addition. Blend in the vanilla extract and melted chocolate. On low speed, alternately add the sifted mixture in three additions with the buttermilk in two additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even-textured.
   
   
4. Spoon the batter into the prepared pans, dividing it evenly between them. Spread the batter evenly. Bake the cake layers for 30 minutes, or until they are risen and set and a toothpick inserted in the middle comes out clean. Cool the layers in the pans on racks for 10 minutes. Remove gently and return to racks to cool completely.
   
   
5. Ice with Chocolate Butter Frosting by transferring one cake layer to a cake plate and covering with a layer of frosting. Place the second layer on top and frost completely, including the sides, swirling the frosting as you go. Let the cake stand for 1 hour before slicing and serving.
   
   Serves 12
   
   ............
   
   CHOCOLATE BUTTER FROSTING
   
   • 4½ cups confectioners' sugar, sifted
   • 1/8 tsp salt
   • 5 ounces unsweetened chocolate, melted and cooled to tepid
   • 2 tsp vanilla extract
   • 7 Tbsp milk, heated to tepid
   • 8 Tbsp (1 stick) unsalted butter, cut into chunks, softened
   
   Place the confectioners' sugar, salt, melted chocolate, vanilla extract and milk in a large bowl. Scatter the chunks of butter over these ingredients and beat on moderately low speed for 2 minutes to begin the mixing process. (A paddle attachment works best.) When the frosting begins to come together, raise the speed to moderate and beat for 3 minutes, or until very smooth. Scrape down the sides of the mixing bowl to keep the frosting even-textured. Increase the speed to high and beat for 2 minutes, or until very creamy. Adjust the texture of the frosting to spreading consistency, as needed, by adding additional teaspoons of milk or tablespoons of confectioners' sugar.