DEVIL’S FOOD CAKE - The Katz Tales

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

3/8 cup cocoa powder

1 ¾ cups powdered sugar

¼ teaspoon kosher salt

½ cup milk chocolate chips

½ cup semi-sweet chocolate chips

1 teaspoon instant coffee

1 teaspoon Cointreau

1 teaspoon vanilla

3 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 mixing bowl.

Add the cocoa powder and whisk until smooth.

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

Add the flour, baking powder, baking soda, and salt. Use the whisk to gently stir the batter until combined. The batter will become thick.

Pour the batter into the prepared pans, making sure each pan has an even amount. Bake about 30 minutes. Test with a toothpick making sure it comes out clean.

Allow pans to cool.

FOR THE FROSTING

Using a hand mixer and a large bowl, beat the butter, powdered sugar, cocoa powder, and salt until fully combined and smooth. Start slowly to avoid the powder from spraying.

Combine the dark chocolates in a bowl and melt in the microwave at 10 second increments until it is melted. Use a spoon to stir in the instant coffee.

Add the melted chocolate to the butter mixture and combine. Pour in the milk, cointreau and vanilla and beat to combine, about 30 seconds. The frosting should be fairly thick, but you can thin it with more milk if needed, adding 1 tablespoon at a time.

Place one cake layer on a plate and spread a 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.