Velvet Devil's Food Layer Cake with Coffee Buttercream Frosting

Published July 1, 1994.

Why this recipe works:

While developing our devil’s food layer cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that cakes made with dairy had a more muted chocolate flavor.… read more

While developing our devil’s food layer cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that cakes made with dairy had a more muted chocolate flavor.

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Serves 12

This cake's texture is both soft and dense, similar to chocolate pound cake, only softer and lighter. Its flavor is intensely chocolate, yet pleasantly sweet. The substantial coffee-flavored buttercream stands up to the cake's dense texture and balances the rich chocolate flavor.

Ingredients

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