DEVILS FOOD CAKE WITH CHOCOLATE BUTTERCREAM
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350F. Spray 3 (8 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and sugar at high speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs and vanilla, beating until well combined.
- In a small bowl, sift together flour, cocoa, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour. Carefully add 3/4 cup boiling water. Increase mixer speed gradually; beat just until combined. Divide batter evenly among prepared pans. Bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
- Make the chocolate buttercream: In the top half of a double boiler, combine sugar and egg whites. Cook over medium high heat, whisking constantly, until sugar dissolves and a candy thermometer reads 140F, approximately 8 minutes. Transfer mixture to the work bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until stiff peaks form and mixture has cooled, approximately 10 minutes. Reduce speed to medium low. Gradually add butter, a few tablespoons at a time, beating well after each addition. Add cocoa and vanilla, beating at low speed until combined. Spread buttercream between layers and on top and sides of cake.
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