Mom's Perfect Devil's Food Cake

I got up this morning and decided to bake a cake.  Not sure why. There was no special occasion. It’s no one’s birthday or anniversary or any other special day.  I just felt like baking a cake today.  So I got out all my Mom’s old recipe cards and found 9 different recipes she had created for Chocolate Cake over the years and not one of them was the same. 

There were hand written notes on the cards with the changes she had made to each recipe and she even had her own special rating system from 1-10 on how well she liked each recipe. But there was one in particular that caught my eye. It had a rating of 10+ along with a note that said, “Finally!  I have made the perfect chocolate devil’s food cake.” 

And so today I made my Mom’s “Perfect Devil’s Food Chocolate Cake” and is extraordinary. The most delicious cake I have ever tasted.  Words cannot describe how perfect it really is!

Mom’s Perfect Devil’s Food Chocolate Cake

1 3/4 cups all-purpose flour 

1 3/4 cup sugar

3/4 cup Hershey’s unsweetened cocoa powder 

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil 

2 large eggs, at room temperature (they must be at room temp)

1 teaspoon pure vanilla extract

1 cup hot coffee (you don’t taste it. It enhances the chocolate flavor)

Chocolate Buttercream Frosting

5 cups powdered sugar

1 1/2 cups unsalted butter, softened at room temperature

1 cup Hershey’s unsweetened cocoa powder

1/2 cup heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon salt

  

Preheat oven to 350 degrees. Preheat oven to 350 degrees. Lightly grease two 9 inch round cake pans. Dust the bottom and sides of pans with cocoa powder. Tap out excess.

Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl and set aside.

In another large bowl mix the buttermilk and vegetable oil at high speed until combined. Add in eggs one at a time mixing after each one is added. Add vanilla and mix until combined.

Slowly add the dry ingredients, a cup at a time to the wet ingredients with the mixer on low. Add the coffee. Your batter will be thin.

Pour the batter into prepared baking pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 15 minutes and then invert cake onto cooling rack and allow to completely cool before frosting.

Using a hand mixer, beat the butter on high speed until smooth and creamy - about 2 full minutes. Turn speed to LOW and slowly add about 3 ½ cups of the confectioners' sugar and the cocoa powder.

Beat until the sugar and cocoa are blended well into the butter. Next, mix in the vanilla, salt, and the heavy cream.  Turn the mixer to high and beat for about 1 minute.  If you want a thicker frosting, add up to a half cup more confectioners’ sugar.

Once you cakes have cooled you are ready to frost.  Place a layer on your cake plate with the flat side up. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, top side up, and spread the frosting evenly on the top and sides of the cake. 

NOTE: If your cakes have a dome shape, you may have to trim them to make them flat and refrigerate for about an hour before frosting.  

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