Ingredients :

12 tbsp unsalted butter room temperature

2 cups + 2 TBSP sugar

3 large eggs room temperature

2 tbsp vanilla extract

3/4 cup unsweetened cocoa powder

3/4 tsp baking powder

3/4 tsp salt

Directions :

1. To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder & vanilla and beat at medium speed for 1 minute more. With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

4. Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

5. With the mixer at low speed, add the flour mixture slowly. Very carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the center springs back when touched lightly, about 30 to 35 minutes.

6. Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack.

MILK CHOCOLATE NUTELLA FROSTING

Ingredients

• 1 1/3 cups (300g) unsalted butter, softened to room temperature
• pinch of salt
• 2 cups (240g) powdered sugar, or more as needed
• 2 teaspoons pure vanilla extract
• 200 g (7 oz.) milk chocolate (from high quality chocolate bars), melted and cooled
• 1/2 cup (160g) Nutella
• 2 tablespoons (30 ml) heavy cream

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt at medium speed until pale and fluffy, about 1 minute. Add powdered sugar and beat until smooth, 1-2 minutes. Beat in vanilla and melted chocolate until combined. Add Nutella and heavy cream, and beat until combined and frosting is smooth and fluffy. Add more powdered smooth. Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top.

Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.