devil’s advocate Who knew the devil could taste so sweet? cake it
1 1/2 cups (3 sticks) unsalted butter, plus more for pan 1 1/4 cups unsweetened Dutch-process cocoa powder 1 1/4 cups hot water 3 cups all-purpose flour 1 1/4 teaspoons coarse salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/4 cups granulated sugar 4 large eggs 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream
6 tablespoons unsweetened Dutch-process cocoa powder 6 tablespoons hot water 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup confectioner’s sugar Generous pinch of coarse salt 1 pound semisweet chocolate, melted and cooled
1. Preheat oven to 350 degrees. Butter 3 8x2-inch round ter inserted into centers comes out clean, about 45 mincake pans, line bottoms with parchment paper. Whisk utes. Transfer pans to a wire rack to cool. Invert cakes together cocoa powder and hot water until smooth. onto rack, peel off parchment, and let cool completely. 2. Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove and transfer to a mixer. Beat on medium-low speed until cooled, 5 minutes.
5. Now, the frosting: Whisk together cocoa powder and hot water until smooth. Beat butter, sugar, and salt in a mixer on medium-high until fluffy. Reduce to mediumlow and add melted chocolate and cocoa-powder mixture, and beat until combined. If frosting is not set, let 3. Add eggs and beat. Beat in vanilla and cocoa-powder stand, stirring occasionally until thickened, 20 minutes. mixture. Reduce speed to low. Add flour mixture in two batches, alternating with sour cream and beginning and 6. Using a serrated knife, trim tops of cake layers to ending with flour. Beat until just combined. level. Transfer one cake layer to a cake stand, and spread with 1 cup frosting. Repeat with other layers and 4. Divide batter between pans, and bake until cake tes- coat top and sides with remaining frosting.
voilia! you now have a devil’s food cake 6
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