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Velvet Devil'sfood Layer Cake W/coffee Butter

Velvet Devil'sfood Layer Cake W/coffee Butter comes together with Boiling Water, Pure Vanilla Extract, and Butter Unsalted. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 tsp
• 12 tbsp

Method (preview)

1. 1

   And-sweep 2 ts Instant espresso or instant

2. 2

   COFFEE BUTTERCREAM FROSTING 1 tb Instant coffee (preferably

3. 3

   Egg, or 1 beaten egg yolk

4. 4

   For the cake, adjust oven rack to center position and heat oven to 350 degrees.

5. 5

   Grease two 8x1-1/2 round baking pans with shortening.

6. 6

   Dust with flour; tap out excess.

7. 7

   Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth.

8. 8

   Cool to room temperature, then stir in vanilla.

9. 9

   Beat butter in bowl of electric mixer set at medium-high speed (#4 on Kitchen Aid) until smooth and shiny, about 30 seconds.

10. 10

    Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes.

11. 11

    Add eggs one at a time, beating 1 full minute after each addition.

12. 12

    Whisk flour, baking soda, and salt in medium bowl.

13. 13

    With mixer on lowest speed, add about 1/3 of thedry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter.

14. 14

    Repeat process twice more.

15. 15

    When batter appears blended, stop mixer and scrape bowl sides with rubber spatula.

16. 16

    Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.

17. 17

    Divide batter evenly between pans.

18. 18

    With rubber spatula, run batter to pan sides and smooth top.

19. 19

    Bake cakes until the feel firm in center when lightly pressed and skewer come out lcean or with just a crumb or two adhering, 23 to 30 minutes.

20. 20

    Transfer pans to wire racks; cool for 10 minutes.

21. 21

    Reinvert cakes onto additional racks; cool completely before frosting.

22. 22

    For the buttercream frosting, mix instant coffee, coffee liqueur, and vanilla in a small cup until coffee dissolves; set aside.

23. 23

    Beat butter in bowl of electric mixer at medium-high speed until fluffy, about 1 minute.

24. 24

    Add coffee mixture and egg to frosting; beat until frosting mounds around beaters in a fluffy mass, 3 to 5 minutes longer.

25. 25

    Use a long metal spatula to spread a portion of the frosting on the first cake layer.

26. 26

    Top with the second layer; frost the top of this layer, then the sides.

27. 27

    Once the sides are frosted, use the metal spatula to smooth the frosting on the cake top.

28. 28

    From Cook's Illustrated July/Aug issue.