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5 from 1 vote

Devil's Chocolate Food Cake

The Yummiest Chocolate Birthday Cake (Recipe adapted from Food 52 & Rose Bakes)
Prep Time1 hour
Active Time40 minutes
Cool Down15 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 Servings

Materials

Cake Batter

  • 1 1/2 cups Unsweetened Cocoa Powder Preferably dark or black (plan for more powder to coat pans)
  • 1 cup Boiling Water
  • 1 1/4 cups Whole Milk
  • 9 oz Unsalted Butter Room temperature
  • 3 cups Granulated Sugar
  • 5 Eggs
  • 1 tbsps Vanilla Extract
  • 3 cups All purpose flour
  • 2 tsps Baking powder
  • 1 tsp Baking soda
  • 3/4 tsp Fine sea salt

Chocolate Custard Filling

  • 2 1/2 cups Whole milk
  • 1/2 cup Heavy Cream
  • 4 oz Unsweetened chocolate finely chopped
  • 4 oz Bittersweet chocolate, finely chopped
  • 1 cup Granulated sugar
  • 1/3 cup Cornstarch
  • 1 Larg pince fine sea salt
  • 2 Large egg yolks
  • 2 tbsps Unsalted butter
  • 2 tsps Vanilla extract

White Buttercream

  • 1 cup Unsalted butter (2 sticks) room temperature
  • 1 cup Vegetable shortening
  • 1 1/2 tsp Pure vanilla extract
  • 3-4 tbsps Milk or water, divided
  • 1/4 tsp Salt
  • 2 lbs Powdered sugar Approximately
  • 1 Dark blue food coloring
  • 1 Royal blue food coloring
  • 1 Gray food coloring

Instructions

Making the Batter

  • Preheat oven to 350 degrees.
  • Lightly grease two 8 inch cake pans withnonstick spray, then add cocoa powder and tap around until the pan is wellcoated.
  • Place the 1 ½ cups cocoa powder in a medium,heat-proof bowl. Whisk in the boiling water until fully combined. Stir in milk and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until lightand fluffy, 4-5 minutes. Add the eggs one at a time mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the mixer and mix on low speed to combine. Add half of the cocoa/milk mixture and mix to incorporate. Repeat, alternating between the dry and wet ingredients, until both are fully mixed in and the batter is smooth.
  • Divide the batter between prepared pans. Bakethe cakes until a toothpick inserted into the center comes out clean, 30-40minutes. Cool the cakes in the pan for 10-15 minutes, then turn out onto a wirerack to cool completely.

Chocolate Custard Filling

  • While the cakes cool, make thefilling: In a medium pot, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat to medium and bring the mixture until it’s just barely simmering.
  • Meanwhile, whisk the sugar, cornstarch, and salt together in a medium heat-proof bowl. Whisk in the egg yolks until well combined.
  • When the chocolate mixture has come to a bare simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, stirring constantly with a spatula until it gets very thick and a few large bubbles break the surface. Stir in the butter and vanilla until well combined.
  • Pour the mixture on a sheet tray, or into a shallow bowl or casserole dish. Cover directly with plastic wrap and refrigerate until totally chilled.

Assembling the Cake

  • Use a serrated knife to divide each cake evenly into two pieces. Place one half on a cake turntable, cake stand, or platter.
  • Place one third of the custard onto the cake and spread it out using a spatula. Be sure to go all the way to the edges.
  • Usinga bench scraper, even out the custard around the edges by circling the cake with the edge of the bench scraper.
  • Placeanother cake layer on top repeat this process until you have used all of the pudding and cake layers.

Make the Buttercream

  • In a large bowl, using an electric mixer on medium speed (if you have a stand mixer, use the paddle attachment), beat together the butter, shortening, and extracts until smooth and creamy.
  • Add 2 tablespoons of the milk orwater, the salt, and half the powdered sugar and mix just until combined.
  • On low speed, gradually add in the remaining sugar. Add more milk or water as needed to achieve the desired consistency.
  • If using within 2 hours, the frosting can be left at room temperature. You will just need to keep the frosting covered with a damp cloth to prevent it from crusting. If not using within 2 hours, store the frosting in the refrigerator in an airtight container. When ready to use, bring the frosting to room temperature and rewhip it on low speed to soften before using.

Decorate the Cake

  • Before coloring the icing, use the white buttercream to spread a thin crumb coat over the cake before decorating. Place in refrigerator to chill while you color the icing.
  • Divide the buttercream into three bowls with half in one and the rest divided evenly between the two remaining bowls. Color the biggest portion of buttercream with 3 drops of dark blue, 2 drops of royal blue, and 1 drop of gray food coloring to start out with. Color the other with 2 drops of dark blue and 2 drops of royal blue to start out with. Color the first bowl of buttercream with 1 drop of dark blue and 1 drop of royal blue to start outwith. After this, you can adjust the colors however you wish.
  • Spread the darkest blue on the top and the top portion of the sides evenly, stoppingaround one third up the cake. Then add the middle blue in a layer around the middle of the cake. Lastly, spread the lightest blue around the bottom of the cake. Using a bench scraper, scrape off any extra buttercream to add a smooth finish to the cake.
  • For the stars, I got pearl sprinkles and placed them around the sides of the cake to look like constellations.  For the top, I sprinkled clear sugar sprinkles to give it a little bit of shimmer.