Divine Devil's Food Cake

By khojnicki

Ingredients

• Cake:
• 2 c cake flour
• 2/3 c natural cocoa powder
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c buttermilk
• 1/3 c water
• 3/4 c unsalted butter at room temperature
• 1 3/4 c sugar
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• Frosting:
• 7 1/2 oz. bittersweet or semisweet chocolate
• 1/2 c heavy whipping cream
• 3 tbsp unsalted butter at room temperature

Details

Servings 8

Preparation

Step 1

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter two 9 x 2" round cake pans, line the bottoms with aluminum foil and butter the foil.

To make the cake, sift together the flour, cocoa powder, baking soda and salt into a large bowl. Stir together the buttermilk and water in a small bowl.

Beat the butter in a mixer on medium high heat in a large bowl until light and fluffy. Add the sugar and beat for 3 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the cocoa mixture alternately with the buttermilk mixture in 3 batches, beating just until well blended. Transfer the batter to the pans and smooth the tops with a rubber spatula.

Bake for 35 minutes, or until a wooden pick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 5 minutes. Carefully invert onto the racks, turn right side up and let cool completely. Remove the foil.

To make the frosting, melt the chocolate with the cream in a double boiler. Add the butter and whisk until smooth. Let cool to room temperature, then refrigerate, covered for 15 minutes.

Beat the frosting with an electric mixer on medium high for about 8 minutes, until thick enough to spread.

To assemble the cake, place 1 cake layer on a serving plate. Spread about 1 cup of the frosting evenly over the layer. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Refrigerate for at least 1 hour or until the frosting sets. Serve by cutting into wedges.