Moist And Tender Devil’s Food Cake

Ingredients

1⁄2 cup (1-1⁄2 ounces) Dutch-processed cocoa, plus extra as needed
1-1⁄2 cups (7-1⁄2 ounces) all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1-1⁄4 cups boiling water
4 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso powder or instant coffee
10 tablespoons unsalted butter, softened
1-1⁄2 cups packed (10-1⁄2 ounces) light brown sugar
3 large eggs, room temperature
1⁄2 cup sour cream, room temperature
1 teaspoon vanilla extract
1 recipe VANILLA BUTTERCREAM FROSTING

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Grease three 8- or 9-inch round cake pans, line with parchment paper, grease parchment, then dust with cocoa. Whisk flour, baking soda, baking powder, and salt together in large bowl. In medium bowl, whisk boiling water, chocolate, 1⁄2 cup cocoa, and instant espresso together until smooth.
Using stand mixer fitted with paddle, beat butter and sugar together on medium speed until light and fluffy, 3 to 6 minutes. Beat in eggs, 1 at a time, until combined, about 30 seconds. Beat in sour cream and vanilla until incorporated.
Reduce speed to low and add flour in 3 additions, alternating with 2 additions of chocolate mixture, scraping down bowl as needed (do not overbeat). Give batter final stir by hand.
Divide batter evenly among prepared pans, smooth tops with rubber spatula, and gently tap pans on the counter to release air bubbles. Bake cake until toothpick inserted in centers comes out with few crumbs attached, 15 to 20 minutes, switching position of pans twice through baking, so each cake spends same amount of time in each position.
Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and let cool completely, about 2 hours, before frosting. (Cooled cakes can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day. Wrapped tightly in plastic, then aluminum foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting.)
TO ASSEMBLE THE CAKE: Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on prepared platter. Place about 1 cup frosting in center of cake layer and, using large spatula, spread in even layer right to edge of cake. Repeat with second and third layer, spreading frosting on top layer until slightly over edge. Gather more frosting on tip of spatula and gently spread icing onto side of cake. Smooth frosting by gently running edge of spatula around cake and leveling ridge that forms around top edge, or create billows by pressing back of spoon into frosting and twirling spoon as you lift away. Carefully pull out pieces of parchment from beneath cake before serving. (Assembled cake can be refrigerated for up to 1 day. Bring to room temperature before serving.)

Moist And Tender Devil’s Food Cake

Ingredients

Instructions

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