Devil's Food Cake With Chocolate French Buttercream
Three layers of chocolate cake wrapped in a luscious and rich chocolate frosting. You may think it is the work of angels, but apparently it is the Devil’s food. Either way, it tastes heavenly and you should give yourself some grace and make one! It would be a perfect birthday cake or way to end a dinner party.
Preheat your oven to 325°F and prepare 3 9 inch round cake pans. I always use the spray with the flour in it, but you can use whatever method works best for you.
Sift the cocoa powder into a small bowl and stir in the boiling water until it is smooth. Allow to cool slightly and then stir in the milk.
In your mixer, cream together the butter and sugar until light and fluffy. Mix in the vanilla and then beat in the eggs, one at a time, scraping down the mixer bowl after each addition.
In another bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the cocoa batter, mixing again until just combined. Then mix in the remaining flour mixture.
Divide the batter among the prepared pans and bake for about 35 minutes or until a cake tester comes out clean.
Cool for 10 minutes in the pan and then turn out onto wire racks. Cool completely before making the frosting.
Frosting
Put the egg yolks in your mixer bowl.
In a medium saucepan, cook the sugar and water over medium to medium-high heat until it reaches 244°F.
Start beating the egg yolks on medium-low. When the sugar reaches 248°F remove it from the heat.
Turn the mixer up to medium and slowly (and CAREFULLY!) drizzle the hot sugar syrup into the egg yolks.
Add in the chilled butter cubes one at a time until it is all incorporated.
Melt the chocolate until just smooth and allow to cool for a minute or two. Beat into the frosting until completely incorporated, being sure to scrape the sides of the bowl a couple of times.
Assemble cake as desired and serve with coffee…. yum!