Ultimate Chocolate Cake

Ingredients -1 cup Valrhona cocoa, plus more for dusting -3/4 cup strong coffee, boiling -1 cup milk, room temperature -2 3/4 cups cake flour (not self-rising) -1 teaspoon baking soda -1/2 teaspoon salt -1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan

-2 1/2 cups sugar

-1 tablespoon pure vanilla extract -4 large eggs, room temperature -Ultimate Chocolate Frosting

Directions 1. Place rack in middle of the oven. Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder; tap out excess. Sift cocoa; whisk in boiling coffee and milk. Let cool. Sift together cake flour, baking soda, and salt. Set aside. 2. Using a rubber spatula, mix the butter in a large bowl until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add the eggs one at a time, stirring well after each addition. Pour in the cooled cocoa mixture. Mix until fully incorporated. 3. Add the sifted dry ingredients to the chocolate mixture, stirring until just combined. Pour the batter into the prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate the pans, and bake for an additional 15 minutes, until a cake tester comes out clean when inserted into the center. 4. Remove the cakes from the oven, and allow to cool in pans for 15 minutes on a cooling rack. Carefully run a small offset spatula around the edge of the cakes to loosen them from the pan. Remove cakes from pans, and invert onto a wire rack. Let cool completely, about 1 hour. 5. To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the cake stand. Spread with 3/4 cup of frosting. Top with the remaining layer, bottom side up. Using a swirling motion, cover the outside of cake with the remaining frosting. Remove parchment-paper strips.

- ultimate chocotate frosting: Ingredients -3 1/2 cups confectioners' sugar -1 cup Valrhona cocoa powder -12 tablespoons (1 1/2 sticks) unsalted butter, room temperature -1/2 cup milk, room temperature -2 teaspoons pure vanilla extract

Directions 1. In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

Devil's Food Cake with Milk Chocolate Frosting

Ingredients

For the Cake

-1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans -3/4 cup Dutch-process cocoa powder, sifted, plus more for pans -3/4 cup hot water -3/4 cup sour cream -3 cups cake flour, (not self-rising), sifted -1 teaspoon baking soda -1/2 teaspoon salt -2 1/4 cups sugar -4 large eggs -1 tablespoon pure vanilla extract

For the Frosting

-8 ounces bittersweet chocolate -8 ounces milk chocolate -1 1/2 cups heavy cream -2 tablespoons corn syrup -3 sticks unsalted butter, soft but cool, cut into 1-inch pieces

Directions 1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. 2. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. 4. Divide batter between prepared pans (or cupcake tins); smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes (or 18 to 20 minutes for cupcakes). 5. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re-invert cakes; let cool completely, top sides up.

6. Make the frosting: Finely chop both the bittersweet and milk chocolates. Place into a mixing bowl. Set aside. 7. In a small saucepan, bring heavy cream and corn syrup to a boil. Take off the heat and pour over chocolate. Let stand for 2 to 3 minutes. 8. Starting in the center, whisk towards the edges of the bowl until the chocolate is smooth. Let cool at room temperature. 9. Using a stand mixer with a whisk attachment, beat at medium speed and gradually add butter until frosting is smooth and silky. 10. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter to frost. With an offset spatula, spread top with 3/4 cup milk chocolate frosting. Place the second cake layer on top. 11. For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes. 12. Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

Dark-Chocolate Ganache
Ingredients -2 cups heavy cream -1/2 cup confectioners' sugar -1/8 teaspoon salt -1 pound bittersweet chocolate, roughly chopped

Directions 1. In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, and 1/8 teaspoon salt to a boil. Remove from heat; add 1 pound bittersweet chocolate, roughly chopped, and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

Chocolate Whipped Cream Frosting

Ingredients 2 cups heavy cream 4 ounces finely chopped semisweet chocolate

Directions 1. In a small saucepan, combine heavy cream and chocolate, and heat over medium heat until chocolate has melted. Remove from heat and refrigerate until well chilled. 2. Place heavy cream mixture in the bowl of an electric mixer fitted with the whisk attachment; beat until thick and spreadable. Use immediately.