Mrs. Milman's Moist Devil's Food Cake

Name: Mrs. Milman's Moist Devil's Food Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10-12 serving(s)
Ingredients: 1 1/2 cups unsalted butter, softened, plus more; butter, for pans; 3/4 cup unsweetened dutch cocoa, plus more; unsweetened dutch cocoa, for pans; 1/2 cup boiling water; 3 cups sifted cake flour (not self-rising); 1 teaspoon baking soda; 1/2 teaspoon salt; 2 1/4 cups sugar; 4 large eggs, lightly beaten; 1 tablespoon pure vanilla extract; 1 cup whole milk

Submitted by dojemi

"This recipe has appeared in Martha Stewart Living and Mrs. Milman made her famous cake on Martha's show recently. Very decadent. I have also posted the recipe for Mrs. Milman's Chocolate Frosting."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 10-12

ingredients

1 ¹⁄₂ cups unsalted butter, softened, plus more
butter, for pans
³⁄₄ cup unsweetened dutch cocoa, plus more
unsweetened dutch cocoa, for pans
¹⁄₂ cup boiling water
3 cups sifted cake flour (not self-rising)
1 teaspoon baking soda
¹⁄₂ teaspoon salt
2 ¹⁄₄ cups sugar
4 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup whole milk

directions

Preheat oven to 350 degrees.
Butter three 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder; tap out excess. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
Sift together flour, baking soda, and salt into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Mix in vanilla.
Whisk milk into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Bake, rotating pan halfway through, until a cake tester inserted into centers comes out clean, 35 to 45 minutes. Let cool in pans on wire racks 15 minutes. Turn out cakes onto racks; remove parchment and re-invert. Let cool completely.
Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1 1/2 cups of frosting. Place the second layer on top and repeat process with another 1 1/2 cups of frosting. Place the remaining layer on top of the second layer, bottom side up. Spread entire cake with remaining 3 cups frosting.