Devil's Food Cake

Have a family event coming up? Why not whip up a devil's food cake, a real crowd pleaser that's oh, so simple to make! 

This recipe is slightly adapted from one by Divas Can Cook. There's no butter to cream - this uses a reverse creaming technique - similar to a box mix. Only the egg and milk need to be at room temperature, and they're easy to warm up without a long wait. We used a combination of regular and dutched chocolate, which gave the cake extra depth of chocolate flavor. You should try this one!

Details:  We made a two-layer 6-inch cake plus 12 cupcakes from this cake recipe. You can also make it to bake a 13 x 9 cake. Our cake was frosted using our chocolate cream cheese  frosting recipe, which you can find here. We frosted our cupcakes with a peanut butter frosting recipe that we were testing. It's not yet ready to share!
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ingredients & equipment

• x2 cups all-purpose flour (whisk it up a bit before measuring using a scoop and level technique)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• ¾ cup unsweetened cocoa powder (we used half standard and half dutched cocoa)
• 2 cups granulated sugar
• 1 cup hot coffee (plain)
• 1 cup canola oil
• 1 cup buttermilk, room temperature
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2  x 9-inch round baking pans (or 2 x 6-inch pans plus a 12-cupcake tin) 

instructions

1. Heat oven to 325 F.
2. In a large bowl whisk together dry ingredients, including the sugar. Add to your stand mixer, fitted with a SideSwipe or the flat paddle.
3. Add coffee, oil, and buttermilk and mix until combined, first on low then up to low-medium speed..
4. Add eggs and vanilla and mix for another 2 minutes. Batter will be thin and runny.
5. Pour batter into two greased and floured 9-inch round baking pans.
6. Bake for 30 minutes.
7. Let cool in pans until warm and then remove from pans and allow to cool completely on a cooling rack.
8. While cakes are cooling prepare frosting
9. Frost cooled cakes. Serve. Depending on the type of frosting you use, you can keep this cake at room temperature for a day or two. If you use a cream cheese or butter based frosting, we recommend that you refrigerate after the first day (or sooner if the weather is warm).