Devil's Food Cake Recipe Get ingredients: 8 oz (1 cup) butter (unsalted, any temperature) 4 eggs (200 g) (large, cold) 2 egg yolks (32 g) (large, cold) 8 oz (1 cup) brewed coffee (hot, black) 2 oz (2/3 cups) cocoa powder (Dutch-process) 4 oz (1/2 cup + 1/3 cup) dark chocolate 10.66 oz (1 1/3 cups packed) brown sugar (light) 6 oz (1 1/3 cups) flour (all-purpose) 2 tsp baking soda 2 tsp vanilla extract 2/3 tsp kosher salt digital scale coffee maker 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) cooking spray (or butter) parchment paper glass measuring cup (1 cup or more) large pot sifter spatula whisk 1 tsp Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Brew 8 oz (1 cup) coffee. Chop up and set aside: 4 oz (1/2 cup + 1/3 cup) dark chocolate Set the oven to bake, 350° F (177° C). Add to pot: 8 oz (1 cup) butter (chopped into about 8 pieces) 8 oz (1 cup) brewed coffee Place the pot on the stove. Set heat to low. Once the butter has melted, remove the pot from the heat (about 5 minutes on quick boil). Turn off the heat. Add to pot: 2 oz (2/3 cups) cocoa powder 4 oz (1/2 cup + 1/3 cup) dark chocolate (chopped) Whisk (about 30 seconds). Add to pot: 10.66 oz (1 1/3 cups packed) brown sugar 2 tsp vanilla 2/3 tsp kosher salt Whisk (about 30 seconds). Add to pot: 4 eggs 2 egg yolks save the egg whites in a bowl, cover in plastic wrap, and place in the fridge for Chocolate Swiss Buttercream Whisk (about 1 minute). Set aside. Sift into pot: 6 oz (1 1/3 cups) flour 2 tsp baking soda Whisk thoroughly to combine (about 1-2 minutes). Pour the batter into the pans. If necessary, use a spatula to spread the batter evenly/flatly. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 25-30 minutes. 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 pan. When the timer is done, remove the pans from the oven. Turn off the oven. Optionally, leave the oven on and start making toasted sugar for the Swiss Buttercream. Let cool in the pans for 5 minutes. Invert each cake: Wear oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the pan with your other hand. 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. Lift the pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. If the cake still doesn't fall out, flip the pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the pan. Slowly peel the parchment paper from the bottom of the cake. Flip the cake right side up onto another wire rack. Let cool completely on the wire racks (about 2 hours). Do not place the cakes in the fridge to speed up the cooling time. Let the cakes cool naturally. Once the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat. 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 once they are completely cool and dry. Assembly Prepare a 2x batch of buttercream icing or Swiss buttercream icing. Assemble the cake. Crumb coat the cake with the icing. Reserve about 1-2 cups icing for decoration. Ice the cake with the icing.