Devil'S Food Cake

• 10 tablespoons/140 grams unsalted butter, softened, more for greasing pans
• 2/3 cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans
• 3/4 cup/180 milliliters whole milk
• 2 cups/200 grams cake flour
• 1 1/2 teaspoons/10 grams baking soda
• 1/2 teaspoon/3 grams baking powder
• 1/2 teaspoon/3 grams kosher salt, more as needed
• 1 3/4 cups/350 grams granulated sugar
• 3 large eggs
• 2 teaspoons/10 milliliters vanilla extract
• FOR THE BUTTERCREAM
• 5 large egg whites
• 1 cup/200 grams granulated sugar
• Large pinch kosher salt
• 3 sticks plus 2 tablespoons/365 grams unsalted butter, softened
• 1 vanilla bean pod, split lengthwise, seeds scraped
• 1 teaspoon/5 grams coarsely ground black pepper
• FOR THE FUDGE FROSTING
• 1 1/2 cups/300 grams granulated sugar
• 1 cup/240 milliliters heavy cream
• Pinch kosher salt
• 6 ounces/170 grams unsweetened chocolate, coarsely chopped
• 8 tablespoons/112 grams unsalted butter, diced
• 2 teaspoons/10 milliliters vanilla extra

1. 350 degrees. Grease 3 (8-inch) round pans, line the bottoms with parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, then tap out excess.
2. Whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
3. In a large mixing bowl with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time. Beat in vanilla. With the mixer running on low, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
4. Divide batter evenly among pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes on a wire rack for 10 minutes; turn them out onto the rack to cool completely.
5. Make the buttercream: Fill a medium pot halfway with water and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
6. Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
7. Slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, ending with a layer of cake.
8. Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting.

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Taken from www.epicurious.com/recipes/member/views/devils-food-cake-52818701 (may not work)