Fudgy Black and White Devil’s Food Cake

  • Servings: 12

Ingredients:


43 grams / 1 1/2 ounces (~1/3 cup) good quality dark unsweetened cocoa powder
1 gram (1 teaspoon) instant espresso powder
112 grams / 4 ounces dark chocolate (I used 72%), roughly chopped
240 ml / 8 fluid (1 cup) ounces boiling water
2 teaspoons vanilla extract
227 grams / 8 ounces (1 cup) unsalted butter, softened at room temperature
232 grams / 8 1/4 ounces (~1 cup, tightly packed) light brown sugar
210 grams / 7 3/8 ounces (~1 cup) granulated sugar
150 grams (~3 large) eggs, at room temperature
246 grams / 8 5/8 ounces (~2 1/4 cups) cake flour
5 grams (1 teaspoon) baking soda
4 grams (1/2 teaspoon) salt
240 ml / 8 fluid ounces (1 cup) buttermilk

Vanilla Buttercream Filling:

187 grams / 6 5/8 ounces (13 tablespoons) unsalted butter, softened at room temperature
200 grams / 7 ounces (1 3/5 cups) powdered sugar
1 1/2 tablespoons milk, any type
1/2 tablespoon vanilla extract
1 gram (1/8) teaspoon salt

Whipped Chocolate Buttercream:

227 grams / 8 ounces (1 cup) unsalted butter, softened at room temperature
250 grams / 8 5/8 ounces (2 cups) powdered sugar
1/2 tablespoon vanilla extract
1 gram (1/8 teaspoon) salt
125 grams / 4 ounces dark chocolate (I used 72%), melted and slightly cooled
60 ml / 2 fluid ounces (1/4 cup) heavy whipping cream