I made a Devil's Food cake for my boss's birthday This was my first time piping whipped cream frosting

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Cael said:
Looks great I like the chocolate squares on the sides

Thank you My coworkers really liked them too and the squares were a perfect guideline for cutting even slices

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I got inspired by some techniques from a video comparing a $449 and $18 cake I made a devil’s food cake using a recipe I found on a blog called bakerbynature

The video doesn’t share a recipe so I made my own using some guesses

Salted Cocoa Glaze:

Ingredients

35g Valrohna Cocoa Powder

45g filtered water

2g Himalayan Pink Sea Salt

2.5tsp Instant Espresso (Via Roma)

3g Guittard Extra Dark Chocolate Morsels

Instructions

  1. Sift cocoa powder into a medium heavy saucepan Add the salt, espresso, and water
  2. Turn the stovetop to medium heat and place the saucepan Whisk continuously Once it simmers add the chocolate morsels and whisk until the glaze is glossy and thick (about 7 to 8 minutes)
  3. Scrap the mixture into a bowl and place it in an ice water bath then into the fridge to cool completely

Cocoa-Café Milk Soak

Ingredients

12 fl. oz bottle of Promised Land Midnight Whole Chocolate Milk

1tsp Via Roma Instant Espresso

2tsp Vanilla Extract

Instructions

In a liquid measuring cup mix the ingredients and whisk until combined Reserve for cake assembly

Note: I chose not to add cocoa powder or powdered sugar because of the rich taste of this chocolate milk If you can’t find this milk use a high-quality chocolate whole milk instead

Chocolate Espresso Whipped Cream

Ingredients

357g heavy whipping cream

60g Powdered Sugar

22g Valrohna Cocoa Powder

8g Vanilla Extract

1.5tsp Via Roma Instant Espresso

Instructions

  1. Place bowl of stand mixer on a food scale tare to 0
  2. Add heavy whipping cream to the bowl
  3. Sift cocoa powder and powdered sugar into the cream
  4. Add instant espresso and vanilla
  5. Use the whisk attachment for mixer Start on low speed to mix solids into liquids
  6. Switch to high speed and stop when stiff peaks form Don’t over whip it

Devil’s Food Cake

Ingredients

2 and 1/4 cups all-purpose flour (270 grams)

1 cup cocoa powder, unsweetened non-alkalized (85 grams)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

8 Tablespoons unsalted butter, at room temperature (113 grams)

2 cups granulated sugar (400 grams)

1/2 cup light brown sugar, packed (106 grams)

3 large eggs plus 1 yolk, at room temperature

2 teaspoons vanilla extract

1/3 cup vegetable oil (64 grams)

1 cup sour cream (245 grams), at room temperature

1 cup hot brewed coffee (245 grams)

Instructions

  1. Preheat oven to 350 degrees F Spray two 9-inch round baking pans with non-stick spray Line the bottoms with parchment paper and spray again Set aside

  2. In a large bowl sift flour, cocoa powder, baking soda, baking powder, and salt Set aside

  3. In a mixing bowl beat butter at medium speed for about 1 minute until smooth

  4. Gradually add both sugars one at a time and beat until mixed Then turn up the speed and beat until light and fluffy about 4 minutes Scrape down the bowl as needed

  5. Add eggs and yolks one at a time mixing well after each Then add in vanilla extract and mix Combine oil and sour cream in a measuring cup

  6. On the lowest speed add the flour mixture in three parts alternating with the sour cream mixture in two parts Just until combined

  7. Pour in hot coffee Let it sit for 30 seconds then gently stir until combined

  8. Divide equally between prepared pans and smooth the tops

  9. Bake for 38 to 45 minutes until a toothpick comes out clean or with a few moist crumbs

  10. Cool in pans for 20 minutes then transfer to a wire rack to cool completely

Notes:

I let the cake cool overnight I chose not to mix the cocoa powder into the solids opting to bloom it in coffee I folded instead of stirred

In the morning I sliced each cake in half and froze them a bit I used plastic wrap to assemble similar to the Epicurious video I mentioned I soaked the layers lightly since the cake was already moist

I applied a thin layer of glaze between layers for absorption I sifted cocoa powder on top before adding the next layer and kept it cool while making the whipped cream

I don’t have a turntable so I used a cake round and held it in my hand to frost I used most of the salted cocoa glaze as a crumb coat and filled in gaps with a spatula

I placed it in the cake box to pipe frosting on top and added Ghirardelli salted caramel dark and milk chocolate squares for a finishing touch

I’m really happy with how it turned out I’ve been baking since I was a kid but I just started practicing my decorating skills I’m self-taught so I hope to create nice cakes like I’ve seen others do in this forum

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Looks professional Fantastic job

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Those chocolate squares are the perfect touch I might steal that for my next chocolate bake Thanks for the inspo

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I feel like this deserves a raise

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Gorgeous cake

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Holy moly This looks so professional

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Galen said:
Oooh sinful indeed You did a great job with the design

Thank you

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WOW It looks like heaven square chocs on the sides and so fluffy frosting

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I’m very sad about that I’m on a diet I would kill for one slice It looks very delicious