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To make the Devils Food Cake:
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Preheat the oven to 325 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment, Dust the parchment with flour and knock out the excess flour.
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Place the chocolate and cocoa powder in a medium heatproof bowl, Pour the hot coffee directly over them and whisk until combined.
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Add the milk and whisk until smooth.
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In another bowl, sift together the flour, baking soda, and salt.
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Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy, about 3 minutes.
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Add the eggs, one at a time, heating well after each addition, then add the vanilla and beat until incorporated.
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Scrape down the bowl and mix again for 30 seconds.
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Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.
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Divide the batter into the prepared pans and smooth the tops.
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Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
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Transfer the pans to a wire rack and let cool for 45 minutes.
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Turn the cakes out onto the rack and let them cool completely.
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Remove the parchment.
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To make the Angel Frosting:
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Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment.
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Set aside.
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In a medium saucepan over low heat, stir together 1 1/4 cups of the sugar, the corn syrup, and 1/4 cup water.
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Once the sugar is dissolved, increase the heat to medium-high, and clip a candy thermometer onto the side of the pot.
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Heat the mixture, without stirring, to almost soft-ball stage (about 235 degrees F)-do not let it go above 235 degrees F.
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While you wait for the syrup to reach the soft-ball stage, whip the egg whites on medium speed until soft peaks form-do not beat beyond this.
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As soon as the sugar mixture reaches the soft-ball stage, remove the pan from the heat.
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Sprinkle the remaining 1/4 cup sugar over the soft peaks of the egg whites and turn the mixer to low.
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Slowly stream in the hot sugar syrup.
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Once all the syrup has been added, increase the speed to medium-high and beat the icing for about 7 minutes until it is thick and shiny.
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Add the vanilla and beat again for 10 seconds.
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To assemble the Devils Food Cake:
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Place one cake layer on a serving platter.
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Trim the top to create a flat surface and evenly spread about 1 cup frosting on top.
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Place the next layer on top, then trim and frost it the same way.
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Frost the sides of the cake with the remaining frosting.
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Serve immediately.
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Angel frosting tastes best if it is served within 4 hours of being made.
