Devil'S Food Cake With Bittersweet Chocolate Frosting

• Cake:
• 2 cups sifted cake flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsifted cocoa powder
• 1/2 cup lukewarm water
• 1/2 cup buttermilk, at room temperature
• 1/2 cup water
• 2 tsp vanilla
• 2 large eggs, at room temperature
• 4 oz (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• Bittersweet Chocolate Frosting:
• 4 oz unsweetened chocolate
• 1 cup powdered sugar
• 2 tbsp hot tap water
• 2 large eggs, at room temperature
• 1 tsp vanilla
• 6 tbsp unsalted butter, at room temperature

1. Cake:
2. Set rack in lower 1/3 of oven. Preheat oven to 350. Grease & flour 2 8-inch round pans; line bottoms with parchment/wax paper
3. Sift flour, baking soda & salt into separate bowl set aside
4. Place cocoa in sm bowl. Add 1/2 c lukewarm water, whisk to combine, set aside
5. Pour buttermilk, 1/2 c water & vanilla into liquid cup measure
6. Crack eggs into sm bowl & whisk together
7. Place butter in bowl of heavy-duty mixer fitted with flat beater. Cream butter on medium until butter is smooth & lighter in color, 30-45 sec
8. Reduce speed to low; add sugars in steady stream. Then stop machine & scrape down sides. The mixture will be sandy. Increase speed to med & cream until mixture is light in color, fluffy in texture, & appears as one mass, 5-7 min
9. With mixer on med, pour eggs in very slowly. Continue to cream, scraping sides of bowl at least once until mixture appears fluffy & velvety. Stop machine & spoon in cooled cocoa mix. Turn mixer back up to med & mix just until incorporated
10. Using rubber spatula stir in 1/4 of flour mix. And 1/3 of buttermilk mixture stirring to blend. Repeat procedure, alternating dry & liquid. With each, scrape sides of bowl & continue mixing until smooth, never adding liquid if any flour is visible
11. Pour batter into prepared pans & level. Bake 22-25 min or until center springs back slightly when touched & sides contract from pan
12. Place cake pans on rack to cool for 5-10 min. Remove from pans & let cool completely before frosting
13. Frosting:
14. Chop chocolate finely & melt over double boiler stirring until smooth & shiny. Remove from heat
15. Sift sugar over chocolate. Add hot water. Stir to combine with rubber spatula. Mixture will thicken to chocolate paste
16. Add 1 egg & stir to combine before adding other egg. Stir in vanilla
17. Place butter in mixer bowl & beat until smooth. Add 1/2 of chocolate mixture to butter, beating gently until smooth. Add this mixture to remaining chocolate & stir until smooth with rubber spatula. Use immediately

cake flour, baking soda, salt, cocoa powder, water, buttermilk, water, vanilla, eggs, unsalted butter, sugar, light brown sugar, bittersweet chocolate frosting, chocolate, powdered sugar, water, eggs, vanilla, unsalted butter

Taken from www.epicurious.com/recipes/member/views/devils-food-cake-with-bittersweet-chocolate-frosting-50104115 (may not work)