Devil’s Food Cake:
2 1/4 cups granulated sugar
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unsweetened nonalkalized cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 large whole eggs
1 large egg yolk
1 tablespoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 cups buttermilk
3/4 cup strongly brewed coffee, cooled
Rich Chocolate Filling:
5 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
1 cup heavy cream
1 teaspoon vanilla extract
Fluffy White Frosting:
5 large egg whites
1 3/4 cups granulated sugar
1/3 cup water
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
Make devil's food cake:
1. Preheat oven to 350°F. Butter bottom and sides of two 9-inch round cake pans. Dust pans with flour and tap out excess.
2. In large mixing bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In medium mixing bowl, whisk together whole eggs and egg yolk until combined. Whisk in vanilla extract and melted butter. Whisk in buttermilk and coffee. Pour buttermilk mixture into dry ingredients and whisk just until smooth. Pour batter into prepared pans, dividing it equally.
4. Bake 30 to 35 minutes or until edges of cakes pull away from sides of pans and a toothpick inserted into center of each cake comes out clean. Cool cakes on wire racks for 20 minutes. Invert cakes onto racks and cool completely.
Make filling:
1. Place chocolate in medium bowl. In medium saucepan, heat cream until it comes to gentle boil. Pour hot cream over chopped chocolate. Allow mixture to stand for 5 minutes to allow chocolate to melt. Stir mixture until it is smooth and chocolate is completely melted. Stir in vanilla extract.
2. Set bowl containing chocolate mixture into larger bowl of ice water and stir mixture constantly for about 5 minutes or until it is a spreadable consistency. Remove bowl of filling from ice water and set aside until ready to fill cake.
Make fluffy white frosting:
1. In large, deep bowl, combine egg whites, sugar, water and cream of tartar. With hand-held electric mixer, beat mixture until foamy, about 1 minute.
2. Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch water. Beat constantly at low speed until mixture reaches 160°F., about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.
Assemble cake:
1. Using long serrated knife, cut each cake layer in half horizontally to make 2 layers. Place one layer cut-side up on serving plate and spread with generous 1/2 cup rich chocolate filling. Repeat twice and top with last cake layer.
2. Using large offset metal spatula, spread fluffy white frosting first around sides, then over top of cake, piling it in dramatic swirls. Serve immediately or refrigerate and bring to room temperature before serving.
