Try your hand at a delicious Devils Food Cake made with SoChatti chocolate! Everyone will love the flavor of espresso and chocolate!
INGREDIENTS FOR CAKE
- 1 ½ cups of unsalted butter (3 sticks of butter)
- 1 ½ cups of black coffee
- 1/2 cup of cocoa powder
- 2 cups brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 cup of SoChatti chocolate
- 7 eggs (slightly beaten)
- 2 cups of flour
- 2 teaspoons of baking soda
INGREDIENTS FOR CHOCOLATE SWISS MERINGUE BUTTERCREAM
- 7 egg whites (at room temperature)
- ¼ teaspoon cream of tartar
- 1 teaspoon kosher salt
- 1 ½ cups brown sugar
- 2 cups of unsalted butter (4 sticks) (room temperature)
- 2 teaspoons of vanilla extract
- 1 teaspoon espresso powder
- 10 ounces of SoChatti chocolate
INSTRUCTIONS FOR CAKE
Step 1. Preheat your oven to 350 degrees. Grease two 9-inch pans with cooking spray.
Step 2. Place your butter and coffee into a large saucepan on low heat, stir until the butter is melted. Remove the saucepan from the heat and whisk in the cocoa powder, brown sugar, vanilla, and salt. Then add the SoChatti chocolate and combine well. Then add the slightly beaten eggs.
Step 3. Add the flour and the baking soda, then whisk to combine. Place half of the batter in each of the two pans. Bake the cakes for 30 to 35 minutes, or until the center of the cake is done.
Step 4. Cool the cakes for 30 minutes in the pan on a cooling rack. Then run a knife or icing spatula around the edge to loosen the cake. Remove the cakes from the pan and cool with the tops facing down.
INSTRUCTIONS FOR CHOCOLATE SWISS MERINGUE BUTTERCREAM
Step 1. Prepare your ingredients and tools of the recipe; once you start, you will need to have all of your ingredients measured. Combine the vanilla and espresso powder in a small bowl and set aside.
Step 2. Fill a large pan with a small amount of water at the bottom, that the bowl of your stand mixer sits in without touching the bottom. Place your egg whites, cream of tartar, salt, and brown sugar in a bowl of your stand mixer, place your bowl over a large pan that the water in it. Simmer the water in the pan and continuously scrape down the sides of the bowl while heating the egg white mixture. Heat the mixture until the mixture comes up to 190 degrees.
Step 3. Place the bowl with the hot egg white mixture in the stand mixer with the whisk attachment. Whisk for 10 to 12 minutes on high, or until firm and glossy peaks. Whisking will also cool the mixture for the next steps in the recipe.
Step 4. While the mixer is still running, add the room temperature butter, 2 tablespoons at a time until all of the butter is incorporated. Scrape down the sides of the bowl and mix again. Add the SoChatti chocolate and the vanilla/espresso mix and combine on low speed. Scrape down the bowl and mix until well combined.
Step 1. If needed level the cakes with a knife. Place the first layer of cake on a stand or pedestal. Pipe or spread about 2/3 of a cup of chocolate swiss meringue buttercream on to the cake. Place the second layer on top, then frost the tops and sides with the remaining frosting.