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1
Preheat the oven to 350 degrees.
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2
Cut a piece of parchment paper to fit inside a 16-inch round cake pan and place inside.
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3
Grease the bottom and sides of the pan with butter.
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4
Dust with flour and tap out any excess.
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5
Set aside.
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6
Sift the flour, baking soda and salt into a bowl.
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7
Set aside.
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8
Combine the cocoa and the warm water in a medium sized bowl, whisk until smooth.
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9
In another medium sized bowl whisk the buttermilk, water and vanilla, set aside.
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10
Add the softened butter to the bowl of a standard mixer.
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11
Add the white sugar and the light brown sugar, beat with the paddle until very light in color and texture, about 3 minutes.
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12
Scrape the sides of the bowl with a spatula.
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13
Break 4 eggs into a small bowl.
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14
On low speed, add 1 egg at a time to the bowl.
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15
Add the additional eggs only after each is well combined.
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16
Scrape the bowl with a spatula.
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17
Raise the speed to medium, beat 1-minute until light and fluffy.
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18
Add the cocoa mixture, beat on low speed until just combined.
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19
Add the flour mixture and the buttermilk mixture alternately: 3 additions of flour, 2 of the buttermilk.
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20
I do this visually, a little more than 1 cup of flour, then about 1 cup of the buttermilk mixture, then repeating.
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21
Remember to scrape the sides of the bowl with a spatula after each addition.
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22
The batter will be smooth.
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23
Gently fold in the grated chocolate.
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24
Pour the batter into the prepared pan.
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25
Bake in the center of the oven until done, about 45 minutes.
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26
Do not over bake, the cake will fall firm in the center.
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27
Cool.
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28
Turn the cake over onto your work surface.
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29
Peel off the parchment paper.
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30
Cut the cake in half horizontally with a serrated knife.
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31
Fill the cake with Chocolate Cream Filling.
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32
Top the cake with Thick and Rich Chocolate Glaze.
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33
Warm the heavy cream in a heavy stainless pot.
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34
Add the chopped chocolate and butter.
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35
Stir over low heat until the chocolate is almost melted.
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36
Take off the heat, and stir until smooth.
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37
Cool, then refrigerate until cold.
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38
Whip until light and fluffy.
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39
Place the bottom layer of the devil's food cake on a cardboard cake circle.
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40
Top with the cream filling.
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41
Place the other cake layer on top.
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42
Press down gently with your hands.
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43
Finish the cake with the Thick and Rich Chocolate Glaze.
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44
Warm with heavy cream, in a heavy stainless pot until warm.
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45
Add the chopped chocolate and the butter.
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46
Stir over low heat until the chocolate is almost melted.
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47
Take off the heat and stir until smooth.
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48
Cool slightly.
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49
Whisk and pour over the filled cake when it has slightly thickened.
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50
Smooth with a spatula.
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51
For a perfect finish, refrigerate the cake with one coat of glaze on top.
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52
When cold and set, add another portion of glaze and smooth nicely with a spatula.
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53
Make sure that the second coat of glaze has not hardened.
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54
If so, reheat only for a few seconds to the desired consistency.
