Devil’s Food Chocolate Cake

INGREDIENTS:
makes two 8″ round layers or one 8 x 13″ rectangle

  • 1 oz. dark chocolate, chopped
  • 1/4 cup black cocoa powder
  • 1/4 cup Dutch-processed cocoa powder
  • 2/3 cup hot coffee or espresso
  • 1/3 cup whole milk
  • 1 1/3 cups AP flour
  • 1 tspn baking soda
  • 1/2 teaspoon salt
  • 10 Tbspn butter, at room temperature
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 tspn vanilla extract

METHOD:

  1. Preheat oven to 165 degrees C. Grease and flour the cake pan(s), line the bottoms with parchment paper and flour again.
  2. Place the chopped dark chocolate and cocoa powders in a bowl. Pour the hot coffee over the chocolate and whisk to combine. Add milk and whisk to combine. Set aside.
  3. In a separate bowl, combine the flour, baking soda, and salt. Set aside.
  4. Cream the butter, brown sugar, and granulated sugar until light and fluffy, about three minutes. Add the eggs one at a time, mixing thoroughly between each addition. Mix in the vanilla extract.
  5. Add the dry and wet ingredients to the butter mixture in three stages, alternating dry with wet ingredients. Combine thoroughly but do not overmix.
  6. Pour the batter into the prepared cake pan(s) and bake in the oven for 35-45 minutes until a toothpick inserted into the center of the cake comes out cleanly. Remove and let the cake cool on a wire rack.
  7. Serve with vanilla ice cream, and pour hot espresso over the ice cream and cake.
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