Devil's food cake

Instructions

1. Step 1

   Turn the oven on to 175 degrees Celsius, brush to taste unsalted butter over two 20 cm round pans and line the bottoms with circles of parchment paper. Devil's food batter is quite runny, so the pans must be well lined to keep it from leaking. The pans are ready when the paper lies flat and fits snugly against the sides.

   Mark step 1 as done

2. Step 2

   Pour 240 g hot brewed coffee over 60 g cocoa powder and whisk until smooth, then let it cool until just warm. The heat of the coffee releases the cocoa's flavor, making the crumb darker and richer. The mixture is ready when it is glossy and smooth like a sauce, with no lumps of cocoa.

   Mark step 2 as done

3. Step 3

   Sift 250 g all-purpose flour with 7 g baking soda, 3 g baking powder and 3 g salt, and set aside. Baking soda reacts with the acidity of the cocoa and sour cream, so it must be mixed in evenly for the cake to rise uniformly. The mixture is ready when it is fine and light with no lumps.

   Mark step 3 as done

4. Step 4

   Beat 170 g softened unsalted butter with 200 g granulated sugar and 150 g brown sugar for about four minutes, then add 150 g eggs a little at a time along with 6 g vanilla extract. The two sugars give a crumb that is both fluffy and moist. The mixture is ready when it is light, smooth and no butter clings in patches to the side of the bowl.

   Suggested time: about 4 minutes.

   Mark step 4 as done

5. Step 5

   Add the dry ingredients to the butter mixture in three additions, alternating with the cocoa mixture and 120 g sour cream, mixing on low speed or folding by hand. Starting and ending with the dry ingredients keeps the batter from separating. The batter is ready when it is thick but pourable, glossy black and free of white streaks.

   Mark step 5 as done

6. Step 6

   Divide the batter between the two pans and bake at 175 degrees Celsius for about 30 to 35 minutes. This temperature lets the cakes rise evenly without cracking much on top. The cakes are done when the tops spring back when pressed, the cakes pull slightly away from the sides and a skewer comes out clean.

   Bake at 175°C for about 30 to 35 minutes.

   Mark step 6 as done

7. Step 7

   Set the pans on a rack for about ten minutes, turn the cakes out and let them cool completely for about an hour. Whipped ganache will melt and lose its fluffiness on a warm cake. The layers are ready when both the bottoms and the centers are completely cool.

   Suggested time: about 60 minutes.

   Mark step 7 as done

8. Step 8

   Heat 360 g heavy cream with 20 g corn syrup over medium heat until it bubbles gently at the edges, pour it over 300 g chopped dark chocolate, wait two minutes, then stir from the center outward. Waiting a moment lets the heat of the cream melt the chocolate completely without scorching it. The ganache is ready when it is smooth, mirror-glossy and free of chocolate bits.

   Medium heat.

   Mark step 8 as done

9. Step 9

   Cover the ganache and refrigerate for about an hour, stirring once halfway through, then whip with a mixer at medium speed for about two to three minutes. Cold ganache traps air as it's whipped and turns lighter in color, as airy as mousse. The ganache is ready when it is soft and fluffy, holds its shape and has turned a milky brown.

   Suggested time: about 60 minutes.

   Mark step 9 as done

10. Step 10

    Place the first layer on a plate, spread a thick layer of ganache over it, set the second layer on top, then cover the whole cake with ganache and make swirls with a spatula. Whipped ganache spreads easily and hides any flaws on the surface of the cake. The cake is ready when it is evenly covered with soft swirls, and a slice shows two deep, dark layers with frosting in between.

    Mark step 10 as done