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Devil's Food Layer Cake

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"The secret behind this moist, rich chocolate cake is mixing the cocoa powder — use natural, not Dutch process — with boiling water, which allows the chocolate flavor to blossom and adds extra moisture to the crumb. This time-honored favorite, layered with velvety chocolate frosting, makes the ultimate birthday cake."

List of Ingredients

â—¦ ½ cup plus 2 tablespoons unsalted butter, plus more for greasing, at room temperature
â—¦ 1¾ cups all-purpose flour, plus more for dusting
â—¦ 1 cup boiling water
â—¦ ¾ cup unsweetened natural cocoa powder
â—¦ 1½ teaspoons baking soda
â—¦ ¼ teaspoon fine sea salt
â—¦ 2 cups sugar
â—¦ 3 large eggs
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1¼ cups buttermilk
â—¦ Chocolate Frosting (recipe follows)
â—¦ Chocolate curls, optional


Recipe

To make the cake, preheat the oven to 350° F. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.

In a small heatproof bowl, whisk together the boiling water and cocoa until smooth. Let cool completely. In a bowl, sift together the flour, baking soda, and salt. In a large bowl, using a handheld mixer on medium-high speed, beat together the sugar and butter until the mixture is light in color and texture, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture. Reduce the speed to low and add the flour mixture in three additions alternately with the buttermilk in two additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth. Divide the batter evenly between the prepared pans and smooth the tops.

Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer to wire racks and let cool in the pans for 15 minutes. Run a knife around the inside of each pan to release the cake. Invert the pans onto the racks, lift off the pans, and peel off the parchment paper. Turn each cake right side up and let cool completely.

Make the frosting.

Place one cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous ½ cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top, then the sides, with the remaining frosting. Top with chocolate curls, if using. Slice the cake into thick wedges and serve.


Makes 10 servings


Chocolate Frosting:

â—¦ 3¾ cups confectioners' sugar
â—¦ 1 cup unsweetened natural cocoa powder
â—¦ ½ cup unsalted butter, at room temperature
â—¦ 1 teaspoon pure vanilla extract
â—¦ About 1 cup heavy cream

In a bowl, sift together the confectioners' sugar and cocoa. Using the mixer on low speed, mix in the butter until it is crumbly. Mix in the vanilla, and then gradually mix in enough of the cream to make a spreadable frosting. Use immediately.


Makes about 1½ cups