Just the absolute perfect chocolate cake - rich but fluffy, moist and tender. This Devil's Food Cake is packed with chocolate flavor and makes the perfect base for your own personal dream cake.
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups boiling water
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder
1 teaspoon instant coffee or espresso powder
5 ounces unsalted butter, soft
1 1/4 cups brown sugar
3 eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla
1. Butter two 8-inch cake pans and line the bottoms with parchment paper. Alternatively, you can use 3 6-inch pans instead (or line cupcake tins). Preheat oven to 350 F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, add chopped chocolate, cocoa powder, and instant coffee. Pour boiling water over mixture and whisk until chocolate is completely dissolved.
4. In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat until soft and smooth. Add brown sugar and beat until fluffy, 1-2 minutes.
5. Add eggs, one at a time, scraping sides and bottom of bowl in between each addition. Add sour cream and vanilla and mix until well combined.
6. Add dry ingredients; mix on low until almost combined.
7. With the mixer running on low, slowly and gradually pour in chocolate-hot water mixture until everything is incorporated.
8. Pour cake batter evenly between prepared pans and bake until done, about 25-30 minutes for 6-inch pans or 32-37 minutes for 8-inch pans. Cake should spring back slightly when touched and the sides of the cake should be just barely starting to pull away from the edges. You can also test the cake with a toothpick inserted in the middle.
9. Allow cakes to cool before inverting and removing parchment paper.
Fill and frost as desired.
