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One Bowl Devil's Food Layer Cake with Milk Chocolate Frosting

  • Author: Erin Clarkson
  • Yield: Makes one 8 by 4 inch, three-layer cake 1x


One Bowl Devil's Food Layer Cake with Milk Chocolate Frosting



Devil's Food Cake

  • 3 sticks (12oz) unsalted butter
  • 1 ½ cups (12 oz) Black coffee or black tea
  • 1 cup (3 oz) Dutch-process cocoa powder
  • 1 ¼ cups (6 oz) finely chopped dark chocolate, approx 72% cocoa solids
  • 2 cups gently packed (16oz) Light brown sugar
  • 1 Tbsp vanilla extract
  • 1 tsp kosher salt
  • 6 large eggs, cold
  • 3 Tbsp (1 ½ oz) egg yolks (about 3 large eggs worth)
  • 2 cups (9 oz) all-purpose flour
  • 1 Tbsp baking soda

Milk Chocolate Frosting

  • 3 cups (24 oz) heavy cream
  • 3 ¾ cups (20 oz) good quality milk chocolate, finely chopped
  • ¼ tsp kosher salt



  1. Adjust oven rack to lower-middle position and preheat the oven to 350˚f / 180˚c. Line three 8 inch cake pans with parchment paper, and spray with baking spray. (If you don't have three pans, the batter can be kept at room temp for 90 mins)
  2. Combine butter and coffee in a 5 quart pot, and set over low heat. Once the butter is melted , remove from the heat and whisk in the cocoa and chocolate, followed by the brown sugar, vanilla, and salt. Mix in the eggs and yolks. Sift in the flour and baking soda. Whisk thoroughly to combine, then divide the mixture between the 3 pans (it should yield approx 23 ounces in each)
  3. Bake until the cakes are firm, about 30 minutes, or until they register 210˚f on a thermometer. A toothpick inserted in the centre will emerge with a few crumbs left on it. Cool until no trace of warmth remains, at least 90 minutes. 


  1. In a 3 quart stainless steel pot, warm the cream over medium heat. When bubbling hard around the edges, pour over chocolate in the bowl of a stand mixer. Whisk by hand until smooth, stir in the salt, and set aside until no longer steaming. Cover and refrigerate six hours, or until thick and cold (45˚f) about 6 hours. Alternatively you can cool in an ice bath, stirring frequently, for about an hour.
  2. Whip with a whisk attachment on medium high until the frosting is thick and silky. (75 to 120 seconds). Use immediately.


  1. Invert each pan onto a wire rack, and peel off the parchment. Trim the tops of the cake using a serrated knife. Place one layer cut side up on a serving plate or turntable. Cover with a cup of the frosting spreading evenly with the back of a spoon or offset spatula. Repeat with the second and third layers, cut side down. Finish the top and sides of the cake with the remaining frosting, and the decorations of your choice (I piped a little leftover on as blobs around the top of the cake, and then added some chocolate balls). 
  2. The frosted cake will keep under a dome or pot for 24 hours. Once cut, wrap slices individually and store at room temp for up to 4 days.


Reprinted with Permission from Bravetart: Iconic American Desserts