For those times when you want to have your coffee and eat it too! The point of departure for this recipe was my deep, dark Devil’s Food Cake, which I reworked to infuse it with plenty of rich coffee flavor.
Makes one 9-inch 3-layer cake
Difficulty: Hard
Make Ahead and Storage: The cake layers can be made up to 2 days ahead and stored, tightly wrapped, at room temperature. The ganache can be made up to 1 week ahead and refrigerated (see sidebar for how to reconstitute before using). The frosted cake keeps at room temperature for up to 2 days.
1. Make the ganache: Place the white chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a simmer over medium heat, then stir in the espresso powder and bring to a full boil.
2. Pour the hot cream over the white chocolate. Let the mixture sit, undisturbed, for 15 seconds, then stir, beginning in the center of the bowl with small circular motions and widening the circles, until the ingredients are uniformly combined and the ganache is smooth. Let the ganache cool to room temperature (you can briefly park it in the refrigerator—just don’t let it firm up completely).
3. Meanwhile, make the cakes: Preheat the oven to 350°F / 175°C, with a rack in the middle. Grease and flour two 9-inch round cake pans.
4. Place the cocoa powder in a medium bowl. In a spouted measuring cup, whisk the milk into the coffee. Slowly add the mixture to the cocoa powder, whisking constantly to fully combine.
5. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugar on medium-low speed until light and fluffy, 4 to 5 minutes. Add the espresso powder and mix for 1 minute.
6. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
7. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the butter mixture and mix on low speed to combine. Add half the cocoa mixture and mix to incorporate. Repeat, adding alternate additions of the dry ingredients and wet ingredients, until they are fully incorporated and the batter is smooth.
8. Pour the batter into the prepared pans (about 652 g per pan). Bake the cakes until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the cakes in the pans for 10 to 15 minutes, then turn them out onto a wire rack and cool completely.
9. Whip the ganache: Transfer the cooled ganache to the bowl of a stand mixer fitted with the whisk attachment (or use a medium bowl and a hand mixer) and whip on medium-high speed until it has lightened in color, 2 to 3 minutes. Scrape the bowl well and whip the ganache again just to make sure it’s homogeneous.
10. Assemble the cake: Use a long serrated knife to level the top of each cake (see Cutting Cakes Into Layers). Cut each in half horizontally to make 2 layers, for 4 layers total. Place one layer on a turntable or cake stand (or platter). Scoop on about ½ cup of the frosting and use an offset spatula to spread it evenly over the top. Top with another of the cake layers, applying frosting to the top and then topping with the next layer. Repeat with another layer of frosting and the final layer of cake.
11. Apply a crumb coat of frosting (see Frosting Techniques) to the top and sides of the cake. Refrigerate to set, 15 to 30 minutes.
12. Apply a final coat of frosting to the sides and top of the cake (for more detailed instructions, see Frosting Techniques).
✻ Why It Works
The Devil’s Food Cake uses hot water, which is easily replaced here with coffee. But the coffee flavor wasn’t strong enough, so I added espresso powder to both the cake and the frosting.
★ Pro Tip
Looking for even more coffee flavor? Crush some chocolate-covered espresso beans, then sprinkle them on top of the ganache filling and/or use them to decorate the cake.