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Devil's Food Cake

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Ingredients

For the cake

  • 1 cup Domino® Light Brown Sugar

  • ½ cup Unsweetened cocoa powder
  • 1 cup Buttermilk
  • 1 ½ teaspoons Pure vanilla extract
  • 2 cups Cake flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup (1 stick) Unsalted butter, at room temperature
  • 1 cup Domino® Baker's Sugar™
  • 2 large Eggs, at room temperature

For the frosting

  • 16 ounces Semisweet chocolate, finely chopped

  • ½ cup (1 stick) Unsalted butter
  • 1 ½ teaspoons Pure vanilla extract
  • ¼ teaspoon Salt
  • 1 ¼ cups Heavy cream, cold

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Instructions
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Prep Time: 40 minutes / Bake Time: 35 minutes / Yields: one 8-inch cake

Step 1

Preheat oven to 350°F. Grase and flour two 8x2-inch round pans.

Step 2

In a medium bowl, whisk together the brown sugar, cocoa powder, buttermilk, and vanilla. Set aside.

Step 3

In another bowl, whisk together the flour, baking soda, and salt.

Step 4

In a large bowl, beat the butter and sugar on medium-high speed until light and fluffy. About 3-4 minutes. Add eggs, one at a time and mix until incorporated. Scrape the sides of the bowl as needed.

Step 5

Add the flour mixture alternating with the buttermilk mixture. Beginning and ending with flour mixture. Scrape the sides of the bowl as needed. Evenly distribute the batter into the prepared pans.

Step 6

Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow the cakes to cool down in the pan for 10 minutes. Remove from pans and allow the cakes to cool down to room temperature.

Step 7

Prepare the frosting. Over a double boiler, melt the chocolate and butter. Mix until smooth. Add vanilla, salt and heavy cream. Mix until smooth and well combined. Allow the mixture to cool down to 70°F. Beat the mixture until fluffy, for about 45 seconds to 1 minute. Do not overbeat.

Step 8

To assemble the cake, place one layer of cake on a serving platter. Scoop approximately 1 ½ cups of the buttercream on the first layer. Spread the buttercream evenly with an off-set spatula. Place the next cake layer on top of the iced first layer. Using the remaining buttercream, ice the top and sides of the cake.

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