DEVIL’S FOOD CAKE

In honor of the premiere of Devil Wears Prada 2, I thought it only fitting to make a Devil’s food cake. It took 20 years to make the movie sequel happen—that’s probably around the last time I made a chocolate cake. But, although my baking skills may be rusty, this cake turned out to be quite moist and very yummy.

INGREDIENTS
FOR THE CAKE
1 cup brewed espresso coffee

¼ cup cointreau

10 tablespoons salted butter

1 cup cocoa powder

1 3/4 cups light brown sugar

1 ½ teaspoons vanilla extract

3 large eggs

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

FOR THE FROSTING

¾ cup unsalted butter, room temperature and cut into small pieces

3/8 cup cocoa powder

1 ¾ cups powdered sugar

¼ teaspoon salt

12 ounces chopped chocolate (54% is preferable)

1 teaspoon instant coffee

1 teaspoon Cointreau

1 teaspoon vanilla

5 tablespoons milk

PREPARATION

Preheat the oven to 350°F.

Grease two 9” round cake pans with butter.

Using a medium sized saucepan, heat the butter, espresso and Cointreau until it melts and pour into a large stand mixer bowl.

Add the cocoa powder and mix until smooth.

Add in the brown sugar, eggs, and vanilla extract until smooth.

Add the flour, baking powder, baking soda, and salt. Use a spatula to scrape down the sides. Mix until incorporated. The batter will become thick.

Butter the baking pans and pour in the batter, making sure each pan has an equal amount. Bake about 30 minutes. Test with a toothpick making sure it comes out clean.

Allow pans to cool. (If cake sticks, gently use a knife around the edges to help ease it out).

FOR THE FROSTING

In a large bowl, combine the butter, powdered sugar, cocoa powder, and salt. Mix until fully combined and smooth. Start slowly to avoid the powder from spraying.

Combine the chocolate pieces, milk, coffee and vanilla in a sauce pan. Heat on low until melted, mixing to combine all the ingredients.

Add the melted chocolate mixture to the butter mixture and combine using a hand mixer. The frosting should be fairly thick, but you can thin it with more warm milk if needed, adding 1 tablespoon at a time.

Place one cake layer on a plate and spread a thin layer of frosting on top. Place the other layer on top and spread the frosting over the top of the cake and down the sides.