I would describe this classic chocolate cake recipe as a devil’s food cake-style cake. It is moist, deep in chocolatey flavors, yet airy in its texture. However this cake is no lightweight. Despite its airy texture, this cake is solid and can hold up to carving or any other shape you choose to bake it as.
For today though, let’s keep it basic.
This cake uses hot coffee to bring out the deeper flavors of the chocolate. This is a little trick I like to apply to most of my chocolate desserts. It always seems like a waste to add flavorless hot water to a recipe.It is very important to sift your dry ingredients in any recipe requiring cocoa powder. Cocoa powder is extremely fine and has a tendency to clump. When you add clumpy cocoa powder to large amounts of liquid, you end up with, well, clumpy batter.
The surface of this cake manages to remain fairly flat throughout the baking process which is a good and a bad thing. Good because there is less to cut off to even out the cake for stacking. Bad because there is less to snack on while stacking.
Use a cake board. You can buy them from your local craft store or make one by cutting a cardboard circle and covering in foil. This makes your cake easier to move around during the frosting and decorating process. Another plus: no ugly slice marks on that pretty little cake platter of yours.To evenly cut cake layers, first make sure your cake is cool. I even like to place the cake covered in plastic wrap in the freezer for about 10 minutes to give it stability. Place cake on rotating stand and hold serrated knife horizontally. Keeping the knife in the same place and slowly pressing inward, make tiny sawing motions while rotating the cake.Did cut evenly? Don’t worry. I’ve probably cut 6 bajillion cakes and maybe about 10 evenly. Try sticking a toothpick in the side of each layer, one right above the other so you have a marker when you remove the top half to frost. This way it can be placed right back where it came from no matter how many times you spin the cake around.
Crumb coat your cake. Crumb coating is a thin layer of frosting around the cake meant to hold in all of the crumbs. You then refrigerate the cake to harden up the frosting so when you put your final layer of frosting on your cake it will be gorgeous and appear crumb free.