The Devil's Chocolate Cake

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Caution: This cake is so good that you will not be able to have just one slice! 

This devilish chocolate cake has been in my family for over 40 years. I was first introduced to the recipe when my mom's best friend baked it in her very own bakery, The Dessert Place. The Dessert Place was a go-to shop for sweets and treats for over a decade in Atlanta. In fact, owners Yowmedoo and Sheryl (aka Bennett and Sheryl) loved the neighborhood so much that they continued to stay even when the bakery closed. Today, we lease our Atlanta Hot Little Biscuit bake shop from the dessert-masters themselves!

Like most family traditions, The Dessert Place lives on through their daughter, Marisa. She has transitioned The Dessert Place into an online bake shop featuring cream cheese brownies. Marisa, when will you start offering this cake?! Until then, the recipe lives on in my kitchen. My mom, Callie, bakes it with my daughters each year. My daughter Sarah's birthday is coming up and I can guarantee no crumb will be left behind!

Dig in!

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What You’ll Need:

For the Cake:

1 ½ sticks unsalted butter

2 ¼ cups light brown sugar

3 large eggs, room temperature

3 ounces unsweetened chocolate, melted and slightly cooled

2 teaspoons vanilla

2 cups cake flour (or All Purpose)

2 teaspoons baking soda

¾ teaspoon salt

½ cup buttermilk, room temperature

1 cup boiling water

For the Frosting:

1 stick unsalted butter, room temperature

1 tablespoon vegetable shortening

2 cups confectioner’s sugar

¼ cup chocolate syrup

½ teaspoon salt

3 ounces unsweetened chocolate, melted and slightly cooled

2 teaspoons vanilla

1 large egg yolk

2 teaspoons hot coffee

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It’s so good, you can’t stop eating it. It’s seriously devil’s work.
— Carrie

9 steps to chocolate dreams:

  1. Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans and set aside. 
  2. Using an electric mixer beat butter on medium speed for one minute. Add the brown sugar and continue to beat on medium speed.  Add eggs in one at a time. Beat until mixture is light and fluffy- about 5 minutes.
  3. Add in the melted chocolate and vanilla extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula to make sure all ingredients are well blended.
  4. In another bowl combine the flour, baking soda, and salt. Add the dry ingredients to the batter, alternately with the buttermilk. On low speed, slowly add in the boiling water. Once again, scrape down the sides of the bowl and mix ingredients well.
  5. Pour the batter evenly into the prepared cake pans. Knock the pans on the counter several times to make sure the batter is evenly distributed and air bubbles are eliminated.
  6. Bake on center rack of oven for 35-40 minutes or until a toothpick comes out clean. Let cakes cool on wire rack for 20 minutes before removing them from the pans. Be sure cakes are completely cool before frosting.
  7. While cakes are cooling, make the frosting. Using an electric mixer, cream together the butter and shortening on medium speed. Add half of the confectioner’s sugar and scrape down the sides of the bowl with a rubber spatula.*
  8. Mix in the chocolate syrup, remaining confectioner’s sugar, salt and melted chocolate. Stir together the vanilla, egg yolk and hot coffee and add it to the frosting. Scrape down the sides of the bowl and mix on high for two minutes or until the frosting is light and fluffy.
  9. Frost the cooled cakes and Enjoy!

* If you like a lot of frosting, double the frosting recipe.