One-Bowl Devil’s Food Layer Cake With Milk Chocolate Frosting

Step 1

1 For the cake: Preheat the oven to 350 degrees

Step 2

2 Line three 8-by-3 inch anodized aluminum cake pans with parchment and grease with cooking oil spray; if you don't have three pans, the remaining batter can be held at room temperature for 90 minutes

Step 3

3 (The cakes won’t rise as high in 2-inch pans

Step 4

4 )

Step 5

5 Combine the butter and coffee in a 5-quart stainless steel pot over low heat

Step 6

6 Once the butter has melted, remove from heat and whisk in the cocoa and chocolate, followed by the brown sugar, vanilla extract and salt

Step 7

7 Mix in the whole eggs and yolks

Step 8

8 Sift in the flour (if using a cup measure, spoon into the cup and level with a knife before sifting) and baking soda

Step 9

9 Whisk thoroughly to combine, then divide among the prepared cake pans (20 to 23 ounces each)

Step 10

10 Bake (lower-middle position for the rack) until the cakes are firm, though your finger will leave an impression in the puffy crust, about 30 minutes

Step 11

11 A toothpick inserted into the center will emerge with a few crumbs still attached

Step 12

12 Cool until no trace of warmth remains, about 90 minutes

Step 13

13 For the frosting: Place the chocolate in the bowl of a stand mixer

Step 14

14 Heat the cream in a 3-quart stainless-steel saute pan over medium heat

Step 15

15 Once it's bubbling hard around the edges, pour over the chocolate; whisk by hand until smooth and stir in the salt

Step 16

16 Let cool until the mixture is no longer steaming

Step 17

17 Cover and refrigerate for 6 hours or until thick and cold, around 45 degrees

Step 18

18 (Alternatively, cool in a sink full of ice water, stirring and scraping from time to time with a flexible spatula, about 1 hour

Step 19

19 )

Step 20

20 Use the balloon-whisk attachment to beat the mixture on medium-high until thick and silky

Step 21

21 This can take from 75 to 120 seconds, so watch it closely

Step 22

22 It’s best to use the frosting right away; the yield is about 5 1/2 cups, all of which will be used for this cake

Step 23

23 When you're ready to assemble the cake, loosen the layers with a knife, invert onto a wire rack, peel off the parchment and then flip over to the original top

Step 24

24 Trim the top crusts from the cakes with a serrated knife

Step 25

25 Place one layer, cut side up, on a serving plate

Step 26

26 Cover with a cup of the frosting, spreading it into an even layer with the back of a spoon

Step 27

27 Repeat with the second and third layers, cut side down

Step 28

28 Finish the top and sides of the cake with the remaining frosting