Chocolate Devil's Food Cake

Ingredients:

Sponge cake

• 1/2 cup sifted cocoa powder
• 1/2 cup brown sugar
• 1 cup of boiling water
• 110 g plus 1 tbsp (9 tablespoons) softened butter, plus more for greasing
• 3/4 cup superfine sugar
• 1.5 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda
• 2 tsp vanilla extract
• 2 eggs

Cream

• 300 g finely chopped dark chocolate (or 2 cups chips)
• 2 tbsp. l. brown sugar
• 165 g diced butter
• 1/2 cup water
• Additional equipment: 2 round cake pans (20 cm in diameter)

Preparation:

1. For the cakes: Preheat oven to 180°C. Line both cake pans with parchment paper and grease the sides with butter.
   
   In a bowl with plenty of room, combine cocoa and 1/2 cup brown sugar, pour boiling water over them. Stir and let stand.
2. Beat the butter and superfine sugar until light and fluffy. The easiest way is to use a stand mixer, but if you find it easier, do it by hand.
   
   While the butter is creaming (or when you've finished creaming it if you're doing it by hand), place the flour, baking powder, and baking soda in another bowl and let it sit for a moment.
   
   While continuing to stir, pour vanilla extract into the butter and sugar mixture, then beat in the egg and add the flour mixture, spooning it in, and then add the second egg.
3. Continue mixing and adding the remaining dry ingredients for the dough, then mix one last time and add the cocoa mixture, scraping it down the sides of the bowl completely with a spatula.
   
   Spoon this incredibly chocolatey batter into two prepared pans and bake for about 30 minutes, until a cake tester comes out clean. Remove the pans from the oven and place them on a wire rack for 5-10 minutes. Then, invert the pans and let them cool.
4. Start preparing the creamWhile the cakes are in the oven: Pour water into a saucepan, add 2 tablespoons of brown sugar and 165 g of butter. Place over low heat until the butter melts.
   
   When this mixture begins to boil, remove the pan from the heat, add the chopped chocolate, swirling the pan to heat it through, then leave for a minute to melt, then whisk until smooth and shiny.
   
   Let the cream sit for about an hour, whisking occasionally (when passing the pan). By this time, the cake layers will have cooled enough to be spread with the cream.
5. Place one of the cooled cake layers upside down on a cake stand or plate and spread about 1/3 of the frosting onto it. Then place the second cake layer upside down and spread the remaining frosting over the top and edges of the cake, using a spatula to smooth it out. You can smooth it out, but I never do, and I probably never will.
   
   Culinary advice: The cake layers can be baked a day in advance and frosted just before serving. Wrap them tightly in plastic wrap and store in an airtight container. Store the finished cake in an airtight container in a cool place for 2-3 days. Unfrosted cake layers can be frozen the day of baking, wrapped in a double layer of plastic wrap and a layer of aluminum foil. They will keep this way for up to 3 months. Defrost on a wire rack at room temperature for 3-4 hours.