Devil's Food Cake Recipe

1. Get ingredients:
   • 227 g (1 cup) butter (unsalted, any temperature)
   • 4 eggs (200 g) (large, cold)
   • 2 egg yolks (32 g) (large, cold)
   • 10 g (2 tsp) baking soda
   • 293 g (1 1/3 cups packed) brown sugar (light)
   • 113 g (1/2 cup + 1/8 cup) chocolate (dark, ~70-99% cacao)
   • 86 g (1 cup) cocoa powder (Dutch process)
   • 167 g (1 1/3 cups) flour (all-purpose)
   • 2 g (2/3 tsp) kosher salt
   • 8 g (2 tsp) vanilla extract (pure)
   • 237 g (1 cup) brewed coffee (hot, black)
   • coffee maker
   • 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured)
   • glass measuring cup (1 cup or more)
   • saucepan (large)
   • sifter
   • spatula
   • whisk
   • cooking spray (or butter)
   • parchment paper
2. Grease the bottom and sides of the cake pans with cooking spray (or butter).
3. Cut parchment paper into circles and place in the bottom of the cake pans. Set aside.
4. Brew 237 g (1 cup) coffee.
5. Measure out (and chop if necessary), and set aside:
   • 113 g (1/2 cup + 1/3 cup) chocolate
6. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position.
7. Add to saucepan:
   • 227 g (1 cup) butter (chopped into about 8 pieces)
   • 237 g (1 cup) brewed coffee
8. Place the saucepan on the stove.
9. Set heat to low.
10. After the butter has melted, remove the saucepan from the heat (about 5 minutes).
11. Turn off the heat.
12. Add to saucepan:
    • 86 g (1 cup) cocoa powder
    • chocolate
13. Whisk (about 30 seconds).
14. Add to saucepan:
    • 293 g (1 1/3 cups packed) brown sugar
    • 8 g (2 tsp) vanilla extract
    • 2 g (2/3 tsp) kosher salt
15. Whisk (about 30 seconds).
16. Add to saucepan:
    • 4 eggs (200 g)
17. Separate 2 eggs. Ensure no egg yolks get into the egg whites.
    • Crack an egg over a small bowl.
    • Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell.
    • Once the egg white is in the small bowl, add the egg yolk to the saucepan.
    • Transfer the egg white to an airtight container to prevent yolk from the next egg accidentally getting into the clean egg white.
18. Store the airtight container with the egg whites in the fridge to use for chocolate swiss buttercream.
19. Whisk (about 1 minute). Set aside.
20. Sift into saucepan:
    • 167 g (1 1/3 cups) flour
    • 10 g (2 tsp) baking soda
21. Whisk thoroughly to combine (about 1-2 minutes).
22. Pour the batter into the cake pans.
23. If necessary, use a spatula to spread the batter evenly.
24. Tap the bottom of each cake pan firmly against the table to remove air bubbles.
25. Bake for 25-30 minutes (or until a toothpick comes out clean).
    • To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready.
    • If you touch the top of the cake, it should bounce back. If it sinks, it's not ready.
    • The cake should be slightly pulling away from the edges of the cake pan.
26. Let cool at room temperature in the cake pans for 5 minutes.
27. Invert each cake onto a wire rack:
    1. Wear oven mitts.
    2. Place a wire rack upside down on top of the cake.
    3. Place one hand on top of wire rack on top of the cake.
    4. Pick up the cake pan with your other hand.
    5. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table.
    6. Lift the cake pan. If the cake doesn't fall out, tap the bottom of the cake pan to loosen the cake. If the cake still doesn't fall out, flip the cake pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the cake pan to loosen the cake from the side of the cake pan.
    7. Slowly peel the parchment paper from the bottom of the cake.
    8. Flip the cake right side up onto another wire rack.
28. Let cool completely at room temperature on the wire racks (about 2 hours).
29. After the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat.
30. If you are not planning on decorating the cake yet, wrap the cakes in plastic wrap separately and place them in the fridge. Otherwise, proceed to assemble the cake.
    • Only wrap the cakes after they are completely cool and dry.

Assembly

1. Prepare a 2× batch of buttercream icing or Swiss buttercream icing.
2. Assemble the cake.
3. Crumb coat the cake with the icing.
   • Reserve about 1-2 cups icing for decoration.
4. Ice the cake with the icing.