Chocolate Devil's Food Cake

Ingredients:

Cake

• 180 g of premium flour
• 200 g of ultrafine sugar
• 50 g cocoa powder
• 3/4 tsp baking soda
• 1/4 teaspoon salt
• 150 g butter, chilled and cut into pieces
• 120 ml of hot strong coffee
• 120 ml of milk
• 1 tsp vanilla extract
• 2 large eggs, room temperature

Chocolate glaze

• 340 g milk chocolate, chopped
• 420 ml whipping cream
• 80 g sour cream
• 0.5 tsp vanilla extract
• A pinch of salt

Preparation:

1. Preheat oven to 170°C. Grease two 20cm cake pans and line the bottoms with parchment paper. Dust the sides of the pans with flour, shaking off any excess.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat in the butter with a knife (or, if mixing in a large bowl, use a hand mixer) until the mixture forms fine crumbs (like breadcrumbs) and bits of butter are visible.
3. Combine the hot coffee, milk, and vanilla and add them all at once to the flour mixture, mixing with a mixer until smooth. Crack the eggs into a small bowl and beat them with a fork. Then pour them into the batter, mixing again at medium speed until smooth (the batter will be very runny). Pour the batter evenly into the prepared pans and tap the pans on the counter to release any air bubbles.
4. Bake the cakes for 30 minutes, until a tester inserted into the center comes out clean. Cool the cakes in the pans for 20 minutes, then turn them out onto wire racks to cool completely to room temperature. The cakes can be baked up to a day ahead, wrapped in plastic wrap, and left at room temperature before frosting.
5. Place the chocolate and cream in a metal bowl set over a saucepan of simmering water. Gently stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the water bath and stir in the sour cream, vanilla, and salt.
   
   Cool the mixture completely to room temperature, stirring occasionally (you can refrigerate the mixture for a few minutes to begin to set, then remove it to cool naturally at room temperature). Once the glaze has cooled and thickened, whisk it by hand until it reaches a paste-like consistency (do not beat vigorously or use a mixer).
6. Place one cake layer on a serving platter and trim off the domed top, if necessary, to even out the layer. Spread a generous layer of frosting over the cake and spread it evenly. Trim the second cake layer, if necessary, and place it on top of the frosting. Spread frosting over the top and sides of the cake, creating decorative swirls with an offset spatula. Refrigerate the cake for at least 2 hours before serving. The cake can be stored in the refrigerator for 3 days..