Six-Layer Devil's Food Cake with Whipped Chocolate Fudge Frosting

Steps

1. Step 1

   Heat the oven to 350°F. Butter three 9-inch round cake pans, line the bottoms with parchment circles, and butter the parchment too.

   10 min · 350°F

2. Step 2

   Put the cocoa powder in a medium bowl and pour the hot coffee over it. Whisk until completely smooth, then set aside to cool to just warm, about 10 minutes.

   10 min

   • 3/4 cup unsweetened cocoa powder
   • 1 cup hot brewed coffee
3. Step 3

   In another bowl, whisk together the flour, baking soda, baking powder and salt.

   2 min

   • 2 3/4 cups all-purpose flour
   • 2 tsp baking soda
   • 1/2 tsp baking powder
   • 1 1/4 tsp fine salt
4. Step 4

   In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the softened butter with the granulated and brown sugars on medium-high until light and fluffy, about 4 minutes. Scrape down the bowl.

   5 min

   • 1 cup unsalted butter
   • 1 1/2 cups granulated sugar
   • 1 cup packed dark brown sugar
5. Step 5

   Beat in the eggs one at a time, then the vanilla, scraping the bowl once. The batter may look slightly curdled; that's fine.

   3 min

   • 4 large eggs
   • 1 tbsp vanilla extract
6. Step 6

   Whisk the buttermilk into the cooled cocoa-coffee mixture. On low speed, add the flour mixture in three additions alternating with the cocoa mixture in two, starting and ending with flour. Mix just until no dry streaks remain; the batter will be thin and pourable.

   4 min

   • 1 1/4 cups buttermilk
7. Step 7

   Divide the batter evenly among the three pans (about 2 1/2 cups each) and smooth the tops. Bake until the tops spring back and a toothpick comes out with a few moist crumbs, 28–32 minutes. Rotate the pans halfway through if your oven bakes unevenly.

   30 min, hands-off · 350°F

8. Step 8

   Cool the cakes in their pans for 15 minutes, then turn out onto a rack, peel off the parchment, and cool completely, about 1 1/2 hours. (The layers split much more neatly once fully cool; you can wrap and refrigerate them overnight.)

   1 hr 45 min, hands-off

9. Step 9

   Make the frosting: melt the chopped bittersweet chocolate in a heatproof bowl in the microwave in 20-second bursts, stirring between each, until smooth. Set aside.

   5 min

   • 6 oz bittersweet chocolate (60-70%)
10. Step 10

    In a large heavy saucepan, whisk together the sugar, cocoa powder and salt, then whisk in the milk and corn syrup until smooth. Bring to a boil over medium heat, stirring constantly, and let it boil steadily for 3 minutes. Remove from the heat.

    10 min

    • 2 1/2 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 1/2 tsp fine salt
    • 1 1/2 cups whole milk
    • 1/4 cup light corn syrup
11. Step 11

    Scrape the hot mixture into the bowl of the stand mixer. Stir in the melted chocolate until smooth, then let it cool to barely warm, about 30 minutes (or 15 minutes in the refrigerator, stirring once).

    30 min, hands-off

12. Step 12

    With the paddle on medium, beat in the butter a few pieces at a time until fully absorbed. Add the cream and vanilla and whip on medium-high for 3–4 minutes, until glossy, thick and spreadable. If it looks loose, chill 10 minutes and whip again.

    8 min

    • 1 cup unsalted butter
    • 1/3 cup heavy cream
    • 2 tsp vanilla extract
13. Step 13

    Split each cooled cake in half horizontally: mark the midpoint of the side with a few toothpicks, then saw through with a long serrated knife, keeping it level. You'll have six thin layers. Trim any domed tops flat.

    10 min

14. Step 14

    Set one layer cut-side up on a cake plate or stand. Spread about 3/4 cup frosting to the edges, top with the next layer, and repeat until all six layers are stacked, pressing gently so the cake stays level. Use the smoothest layer, cut-side down, on top.

    10 min

15. Step 15

    Spread a thin coat of frosting over the top and sides to seal in the crumbs and chill 15 minutes. Then swirl the remaining frosting over the whole cake. Let the cake sit at room temperature for 30 minutes before slicing with a long knife.

    20 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026