Bravetarts Devils Food Chocolate Cake

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Makes:

{654 g} 6

{327 g} 3

Melt over low heat:

3 sticks 12 ozs {340 g}

unsalted butter(!133.3% !)

11/2 cup 12 ozs {340 g}

black coffee, or black tea such as Assam(!133.3% !)

Remove from heat then blend in:

1 cup 3 ozs {85 g}

Dutch-process cocoa powder, such as Cacao Barry Extra Brute(!33.3% !)

1 1/4 cup 6 ozs {170 g}

finely chopped dark chocolate, about 72%(!66.7% !)

2 cup {400 g}

gently packed 16 ounces light brown sugar(!156.9% !)

1 TBL {13 g}

vanilla extract(!5.1% !)

1 tsp {6.0 g}

Diamond Crystal kosher salt (half as much if iodized)(!2.4% !)

{300 g} 6

large eggs, straight from the fridge(!117.6% !)

3 TBL 1 1/2 ozs {43 g} 3

egg yolks(!16.9% !)

Sift in:

2 cup 9 ozs {255 g}

all-purpose flour, such as Gold Medal(!100.0% !)

1 TBL {14 g}

baking soda(!5.5% !)

1966 g 6670 Calories

Total(!339 Calories/100g !)(!771%!)

655 g

Total/3

1

recipe Milk Chocolate Frosting (page 127)

1 cup 5 ozs {142 g}

Homemade Oreo(r) Crumbs (page 214; optional)

Adjust oven rack to lower-middle position and preheat to 350F/176C. Line three 8-by-3-inch anodized aluminum cake pans with parchment and grease with pan spray; if you don’t have three pans, the remaining batter can be held at room temperature for up to 90 minutes. (The cakes won’t rise quite as high in 2-inch pans.) Combine butter and coffee in a 5-quart stainless steel saucier and set over low heat. Once the butter is melted, remove from heat and whisk in the cocoa and chocolate, followed by the brown sugar, vanilla, and salt. Mix in the eggs and yolks. Sift in the flour (if using a cup measure, spoon into the cup and level with a knife before sifting) and baking soda. Whisk thoroughly to combine, then divide among the prepared cake pans (about 23 ounces each).

Bake until the cakes are firm, though your finger will leave an impression in the puffy crust, about 30 minutes (or 210F/98C). A toothpick inserted into the center will emerge with a few crumbs still attached. Cool until no trace of warmth remains, about 90 minutes.

Meanwhile, prepare the Milk Chocolate Frosting; note that the frosting must be used as soon as it is made.

Loosen the cakes from their pans with a knife, invert onto a wire rack, peel off the parchment, and reinvert. Trim the top crusts from the cakes with a serrated knife (this helps the cakes better absorb moisture from the frosting). Place one layer cut side up on a serving plate. Cover with a cup of the frosting, spreading it into an even layer with the back of a spoon. Repeat with the second and third layers, cut side down. Finish the top and sides of the cake with the remaining frosting, and coat with cookie crumbs, if you like.

Under a cake dome or an inverted pot, the frosted cake will keep for up to 24 hours at room temperature. After cutting, wrap leftover slices individually and store at room temperature for up to 4 days more.

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