Moist Devil’s Food Cake with Mrs. Milman’s Chocolate Frosting
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pans
3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk
Preheat oven to 350 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside.
Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
Sift together flour, baking soda, and salt into a large bowl; set aside.
Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy.
Gradually mix in sugar until pale and fluffy, 3 to 4 minutes.
Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with an offset spatula.
Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. (I didn’t let the frosting cool long enough so it looks like pudding, but it did firm up when I put it back in the fridge.)
Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.
I used ribbon to top the cake and also sprinkled pink spirnkles around the edge and on top to fill in the blank white space of the cake board.
Makes 6 cups
24 ounces semisweet chocolate morsels
4 cups heavy cream
1 teaspoon light corn syrup
Put chocolate and cream into a medium saucepan.
Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup.
Transfer to a large, wide metal bowl.