Devil’s Food Cake Cockaigne
30m prep 30m cook 1h ready
A rich and moist chocolate layer cake made with semisweet chocolate, cocoa, and buttermilk, frosted with your choice of chocolate butter icing, peanut butter frosting, or chocolate mousse frosting.
Ingredients
- 4 ounces (115g) semisweet or bittersweet chocolate, chopped
- 1 ½ cups (190g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (245g) buttermilk
- ¼ cup (60g) brewed coffee
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 1 cup (200g) sugar
- ½ cup packed (115g) brown sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1 Double recipe Quick Chocolate Butter Icing, Peanut Butter Frosting, or Chocolate Mousse Frosting (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 ounces (115g) semisweet or bittersweet chocolate, chopped
- 1 ½ cups (190g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (245g) buttermilk
- ¼ cup (60g) brewed coffee
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 1 cup (200g) sugar
- ½ cup packed (115g) brown sugar
- 1 teaspoon vanilla
- 3 large eggs
- 1 Double recipe Quick Chocolate Butter Icing, Peanut Butter Frosting, or Chocolate Mousse Frosting
Let's Cook
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Step 1.
Melt in a double boiler or heatproof bowl set over a pan of barely simmering water: 4 ounces (115g) semisweet or bittersweet chocolate, chopped
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Step 2.
Sift together in a medium bowl: 1 ½ cups (190g) all-purpose flour; ½ cup (40g) unsweetened cocoa powder; 1 teaspoon baking soda; ¾ teaspoon salt
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Step 3.
Combine in a measuring cup: 1 cup (245g) buttermilk; ¼ cup (60g) brewed coffee
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Step 4.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened
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Step 5.
Add and beat until very fluffy, about 5 minutes: 1 cup (200g) sugar; ½ cup packed (115g) brown sugar
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Step 6.
Scrape down the sides of the bowl and add: 1 teaspoon vanilla
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Step 7.
Add one at a time until fully combined: 3 large eggs
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Step 8.
Scrape down the sides of the bowl. On low speed, add the flour mixture to the butter-sugar mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth. Fold in the melted chocolate. Scrape the batter into the prepared pans, smoothing the top. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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Step 9.
Let cool in the pans on a rack for 10 minutes. Invert the cakes onto the rack, peel off the parchment, and turn right side up to cool completely.
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Step 10.
Fill and frost with: Double recipe Quick Chocolate Butter Icing, Peanut Butter Frosting, or Chocolate Mousse Frosting
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