Devil’s Food Cake

🧾 Ingredients

For the Cake:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-process)
• 1 ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)
• ½ cup (120ml) hot brewed coffee or boiling water

For the Chocolate Frosting (Whipped Ganache Style):

• 200g (7 oz) dark or semi-sweet chocolate, chopped
• 1 cup (240ml) heavy cream
• ¼ cup (57g) unsalted butter
• 1 tsp vanilla extract (optional)

👩‍🍳 Instructions

1. Preheat & Prep:

• Preheat oven to 350°F (175°C).
• Grease and line two 8-inch or 9-inch round cake pans with parchment paper.

2. Make the Cake Batter:

1. In a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).
3. Beat in the eggs, one at a time, then add vanilla.
4. Alternate adding dry ingredients and buttermilk, starting and ending with dry.
5. Gradually mix in the hot coffee — the batter will become thinner and glossy.

3. Bake:

• Divide the batter between prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

4. Make Whipped Ganache Frosting:

1. Heat cream and butter in a saucepan just to a simmer.
2. Pour over chopped chocolate in a bowl. Let sit 1 minute, then stir until smooth.
3. Chill for 1–1.5 hours until thickened but not solid.
4. Whip the ganache until fluffy and spreadable.

5. Assemble:

• Place one cake layer on a plate, frost the top.
• Add the second layer, then frost the top and sides.
• Smooth it or swirl it — your call!

🎩 Optional Extras:

• Add a layer of raspberry or cherry preserves between the cake layers.
• Sprinkle sea salt or chocolate curls on top.
• Use a rich cream cheese chocolate frosting for tang.

🍴 Serving Tips:

• Pairs perfectly with black coffee or vanilla ice cream.
• Store in an airtight container at room temp (1 day) or in the fridge (up to 4 days).
• Bring to room temperature before serving for the best texture