MRS. MILMAN'S MOIST DEVIL'S FOOD CAKE

Mrs. Milman's Moist Devil's Food Cake image

This recipe has appeared in Martha Stewart Living and Mrs. Milman made her famous cake on Martha's show recently. Very decadent. I have also posted the recipe for Mrs. Milman's Chocolate Frosting.

Provided by dojemi

Categories Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups unsalted butter, softened, plus more
butter, for pans
3/4 cup unsweetened dutch cocoa, plus more
unsweetened dutch cocoa, for pans
1/2 cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk

Steps:

Preheat oven to 350 degrees.
Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.

Nutrition Facts : Calories 629.9, Fat 31.6, SaturatedFat 19.1, Cholesterol 160.2, Sodium 286.2, Carbohydrate 82.1, Fiber 2.9, Sugar 46.8, Protein 8.2