Devil'S Food Cake

Name: Devil'S Food Cake
Ingredients: 10 tablespoons/140 grams unsalted butter, softened, more for greasing pans; 2/3 cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans; 3/4 cup/180 milliliters whole milk; 2 cups/200 grams cake flour; 1 1/2 teaspoons/10 grams baking soda; 1/2 teaspoon/3 grams baking powder; 1/2 teaspoon/3 grams kosher salt, more as needed; 1 3/4 cups/350 grams granulated sugar; 3 large eggs; 2 teaspoons/10 milliliters vanilla extract; FOR THE BUTTERCREAM; 5 large egg whites; 1 cup/200 grams granulated sugar; Large pinch kosher salt; 3 sticks plus 2 tablespoons/365 grams unsalted butter, softened; 1 vanilla bean pod, split lengthwise, seeds scraped; 1 teaspoon/5 grams coarsely ground black pepper; FOR THE FUDGE FROSTING; 1 1/2 cups/300 grams granulated sugar; 1 cup/240 milliliters heavy cream; Pinch kosher salt; 6 ounces/170 grams unsweetened chocolate, coarsely chopped; 8 tablespoons/112 grams unsalted butter, diced; 2 teaspoons/10 milliliters vanilla extra

24 ingredients

1 steps

Ingredients

10 tablespoons/140 grams unsalted butter, softened, more for greasing pans
2/3 cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans
3/4 cup/180 milliliters whole milk
2 cups/200 grams cake flour
1 1/2 teaspoons/10 grams baking soda
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt, more as needed
1 3/4 cups/350 grams granulated sugar
3 large eggs
2 teaspoons/10 milliliters vanilla extract
FOR THE BUTTERCREAM
5 large egg whites
1 cup/200 grams granulated sugar
Large pinch kosher salt
3 sticks plus 2 tablespoons/365 grams unsalted butter, softened
1 vanilla bean pod, split lengthwise, seeds scraped
1 teaspoon/5 grams coarsely ground black pepper
FOR THE FUDGE FROSTING
1 1/2 cups/300 grams granulated sugar
1 cup/240 milliliters heavy cream
Pinch kosher salt
6 ounces/170 grams unsweetened chocolate, coarsely chopped
8 tablespoons/112 grams unsalted butter, diced
2 teaspoons/10 milliliters vanilla extra

Directions

1

{"0":"350 degrees. Grease 3 (8-inch) round pans, line the bottoms with parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, then tap out excess.","1":"Whisk together cocoa powder and 2\/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.","2":"In a large mixing bowl with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time. Beat in vanilla. With the mixer running on low, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.","3":"Divide batter evenly among pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes on a wire rack for 10 minutes; turn them out onto the rack to cool completely.","5":"Make the buttercream: Fill a medium pot halfway with water and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.","6":"Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.","8":"Slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, ending with a layer of cake.","9":"Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting."}