Old-Fashioned Devil’s Food Cake

Photo credits to: Feast on the Cheap

Keep reading for the recipe! ^_^

INGREDIENTS

For the cake:½ cup hot, brewed coffee
¾ cup unsweetened cocoa powder
½ cup buttermilk 
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1½ sticks unsalted butter, softened
2 cups light brown sugar, firmly packed 
2 large eggs 
2 Tablespoons semi-sweet chocolate chips

For the icing:
1 cup unsweetened cocoa powder 

1 stick unsalted butter, softened
3 ½ cups Confectioner’s sugar 
¾ cup milk or cream 
1 tsp vanilla extract

DIRECTIONS

For the cake

1. Preheat the oven to 350 degrees. Butter or spraythe bottom and sides of 2- 9” round cake pans. Cut a piece of parchment paper to fit each round bottom and place in pans. Spray or butter the parchment and lightly flour the bottoms, knocking out the excess flour over the sink.

2. In a small bowl, whisk together the hot coffee and the ¾ cup of cocoa powder to form a paste. Add the buttermilk and vanilla, whisking well to combine. Set aside.

3. In a medium bowl, combine the flour, baking soda, and salt. Set aside.

4. Using an electric mixer, beat the softened butter with the brown sugar. Add the eggs, one at a time, beating well after each addition.

5. Add the flour mixture alternately with the cocoa-coffee mixture. Beat until just combined, do not overbeat!

6. Divide the batter between the 2 prepared pans and sprinkle the tops with the chocolate chips.

7. Bake for 30 minutes, until a toothpick inserted in the middle comes out with a few crumbs clinging to the shaft. Cool on wire racks for 10 minutes. Run a sharp knife along the sides of the pans to loosen the edges. Invert onto the wire racks lined with foil. Remove the parchment paper.

8. Allow the cake to cool completely before icing.

For the Icing
1. In a large bowl, combine the confectioner’s sugar, vanilla, and milk.

2. Add the cocoa and softened butter and using an electric mixer, beat until creamy.

3. Place one cake layer on a serving platter or cake plate. Spread a thick coating of icing over the top.

4. Top with the second layer and spread the remaining icing over the top and sides. Using a small icing knife, create decorative swirls over the top of the cake.

Garnish with additional chocolate chips or chocolate curls, if desired.

***Credits to: Feast on the Cheap***

Alternatively, you could pour batter into individual cupcake liners and make deliciously gooey devil's food cake cupcakes!