In July 1994 I was browsing the news stand at City Lights Bookstore in San Francisco’s North Beach when I noticed a rich looking recipe for “Velvet Devils Food Layer Cake.” I bought my first ever issue of Cook’s Illustrated magazine. That was 16-1/2 years ago, and although I bought the magazine for one reason; the cake; as I read further I began to appreciate Chris Kimball’s tireless approach to cooking. If at first you don’t succeed, try and try again.
I have also tried many of Chris Kimball’s newer chocolate cakes. Still all these years later, I believe that Chris Kimball has not surpassed this moist, chocolaty masterpiece. I have made this cake 100 times since 1994, and it has never let me down. I have converted it into metric and made it in Argentina and Europe. In my household it has become as my “Very Chocolate Cake”.
The Cook’s Illustrated link to the original cake recipe is here. But my modified version is below:
1/3 cup (80 ml) non-alkalized cocoa, such as Hershey’s measured by spoon and sweep
2 cups all-purpose flour, by dip and sweep
1-7/8 cup sugar
18 tablespoons (300 grams) unsalted butter, softened
3 large eggs
1 tablespoon instant espresso or instant coffee
1-1/2 cup boiling water
1 tablespoon pure vanilla extract
3/4 teaspoon baking soda
3/4 teaspoon salt
- I usually substitute two double espressos (4 ounces, 1/2 cup) and reduce boiling water to 1 cup. Whatever you use, be sure that the total liquid equal 1-1/2 cups.
- Bring a pan with water to a boil. In a small bowl, mix together the powdered cocoa and instant coffee; pour in boiling water (and espresso) and mix until smooth. Allow to cool for 15 minutes before stirring in the vanilla.
- Pre-heat your oven to 350° and set an oven rack to the middle position.
- Cut two wax paper inserts to fit inside your two 8”x1-1/2” round cake pans.
- If the butter is not fully softened, microwave for 35 seconds.
- Beat butter in standing mixer equipped with paddle attachment at medium-high speed for 30 seconds; until it becomes smooth and shiny. With the mixer running, gradually sprinkle in sugar and mix for 3 minutes until it becomes fluffy and almost white in color. On at a time, add eggs and mix for 1 full minute after each addition.
- In a medium bowl, whisk together flour, baking soda, and salt. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, and immediately add 1/3 of the liquid cocoa mixture. Mix just until the ingredients become nearly incorporated. Repeat flour/cocoa additions twice more. Turn off mixer and scrape down the sides of the bowl using a rubber spatula. Mix on low speed for 15 seconds more; the batter will become smooth like satin.
- Evenly pour the batter between the two pans. Use a rubber spatula to work the batter to the sides and to smooth the top. Bake cakes at 350° for 25 minutes; until a toothpick comes out with only one or two crumbs. Transfer pans too wire racks, cool for 10 minutes.
- Run plastic knife around perimeter of each pan to loosen. Invert cakes onto wire rack, and allow to cool completely before frosting. Remove the wax paper AFTER the cakes have cooled.
- Re-invert cake before frosting.
6 ounces semisweet or bittersweet chocolate
1/2 cup light corn syrup
12 tablespoons unsalted butter
- Don’t start making icing until 15 minutes after cakes are removed from the oven.
- Melt chocolate and butter in a medium bowl over pan of almost-simmering water.
- Stir in cup light corn syrup. (or substitute is 1/2 cup sugar and 2 tablespoons water, cooked for 2 minutes at full boil)
- Set bowl of chocolate mixture over a large bowl of ice water (or refrigerate for 20 to 25 minutes).
- Stirring occasionally until the frosting is just thick enough to spread.
I have made this cake so many times I know all the potential issues. Here they are:
- When melting sugar to substitute for corn syrup, be sure to let come to a full boil for 2 minutes. With a partial boil the sugar will appear liquefied, but a granular texture will persist after the icing cools.
- Remove the wax paper after cooling. When the cake is hot, it is more likely to come apart and stick to the wax paper.
- If you have leftovers, to prevent the cake from drying out refrigerate after 24 hours. The texture will change completely in the refrigerator because of all the butter, but it will still be delicious.
Rating: 5 stars.
How much work? Medium.
How big of a mess? Medium.
Start time 3:00pm. Ready at 5:00 PM.