Triple Layer Chocolate Devil’s Food Cake with Vanilla Bean Buttercream Icing and Salted Caramel Sauce topped with Whipped Cream and a Raspberry
An amazing chocolate cake that is perfect in every way!
Ingredients:
For Cake:
- 1 cup boiling hot water with 1 teaspoon King Arthur Flour Espresso powder
- 3/4 cup unsweetened Valrhona 100% cocoa powder
- 1/2 cup whole milk
- 2 teaspoon pure vanilla extract
- 2 cups cake flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter at room temperature
- 1 1/4 cups packed dark brown sugar
- 3/4 granulated white sugar
- 4 eggs at room temperature
For Vanilla Bean Buttercream:
- 2 sticks (1/2 pound) unsalted butter at room temperature
- 3 1/2 cups powdered confectioner’s sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 vanilla bean
- 3/4 cup heavy whipping cream
- Pinch of salt
Directions:
For Cake:
- Preheat oven to 350 degrees F.
- Line bottom of cake pan(s) with parchment paper and grease pan(s) – Depending on if you have round cake pans or a large sheet pan (I used a 9×13 pan for this one).
- In medium bowl, whisk together the boiling espresso and cocoa powder until dissolved and smooth mixture.
- Whisk in the milk and vanilla extract.
- Set cocoa mixture on side.
- In another bowl, sift together the flour, baking soda and salt and set flour mixture on the side.
- In the bowl with mixer with paddle attachment, mix the butter, white and dark brown sugar together at medium speed until the mixture is light in color and fluffy in texture.
- Lightly beat each egg in small bowl and add to mixture one at a time (make sure each egg is fully incorporated into mixture before adding the next).
- Mix in flour and cocoa mixture – alternating in three separate batches. Start mixing in the flour mixture first, then cocoa mixture, then flour mixture and so on (make sure to end on flour mixture).
- Once completely incorporated, pour batter into cake pan(s) and use a rubber spatula to smooth the top so it is evenly distributed.
- Bake 9 inch round cake pans for 25-30 minutes and bake 9×13 inch pan for 35-40 minutes.
- Half way through baking rotate the cake pan around to ensure even cake baking.
- Use a toothpick to test to ensure that the cake is fully cooked.
- Once removed from oven let the cake set for a few minutes before flipping the cake onto the wire rack to completely cool.
- After the cake is on the wire rack, remove the parchment paper and allow the cake to completely cool down before cutting or decorating.
For Vanilla Bean Buttercream Icing:
- In a mixer with paddle attachment, mix together the butter and confectioner’s sugar on a low speed for 2-3 minutes.
- Add in vanilla extract and vanilla bean and continue to mix on low speed until fully incorporated.
- Add heavy whipping cream and salt.
- Turn mixer speed to medium-high to high for another 3 minutes or until the mixture forms stiff peaks.
Assembling – To create as pictured:
- For the cake, I used the 9×13 inch cake pan.
- Trim off edges around the cake and cut the cake into even 3.5 inch x 3.5 inch squares.
- Take one of the squares and cut the height of the cake in half – to have two thinner pieces of cake.
- Then cut each cake square, into even squares again for four squares from each cake piece. You can cut the cake pieces into any shape you like, but I highly recommend making the cake slice thinner so it easier to stack without it toppling over.
- To start stacking, place one piece of cake on the serving plate.
- Use approximately two tablespoons of buttercream on the cake and then add two teaspoons of salted caramel on top (for salted caramel – see recipe).
- Repeat the stack until desired height.
- Add whipped cream on top (see whipped cream recipe below).
- Top with raspberry and enjoy!
For Whipped Cream:
- 2 cups of chilled heavy whipping cream
- 6 tablespoons powdered sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 vanilla bean (optional)
**Chocolate cake recipe adapted from Joy the Baker.
