There are all kinds of chocolate cake recipes out there; in fact, I have several. My Devil's Food Cake with Chocolate Fudge Icing is probably one of my favorite "go-to" cakes.
It's excellent as a stand-alone chocolate cake, chocolate cupcakes, and I've also turned it into a Black Forest Cake that was a huge hit.
You do you as far as icing goes, but keeping it in the traditional DFC category, I prefer a creamy, super-chocolaty, fudge icing.
Devil's Food Cake with Chocolate Fudge Icing
Devil’s Food Cake
2 cups all-purpose flour
1/2 teaspoon Kosher salt
1 teaspoon baking soda
1 cup cocoa powder
2 cups sugar
1 cup grapeseed oil (this is where the 'M-word' comes in)
1 cup hot brewed coffee
1 cup whole milk
2 large eggs, room temp
1 Preheat your oven to 325 F. Grease and flour a 9 x 13-inch pan or two 9 inch round pans with parchment liner on the bottoms; I broke my cake down into three 9" pans.
2 In a large mixing bowl, sift together 2 cups flour, salt, baking powder, baking soda, cocoa powder, and 2 cups sugar. Add oil, coffee, and 1 cup milk. Mix at medium speed for 2 minutes and scrape down the bowl. Add eggs one at a time, one teaspoon vanilla, and beat. The batter will be thin.
3 Pour mixture into prepared pans. Bake 9 x 13 pan for about 45 minutes or 9-inch pans for about 30 minutes. Let the cakes rest then either leave in the 9x13 to finish cooling or gently flip out the rounds on to a wire cake rack and finish cooling.
4. Ice the cake when cool and throw your face right into the middle of it! Enjoy!!
Note: For this particular cake I tend to fill the layers with Raspberry Jam. Some would prefer frosting. I would double the Chocolate Fudge Frosting recipe if you prefer to frost the layers.
Chocolate Fudge Icing
3 1/2 cups confectioners' sugar
1/2 cup cocoa powder
1/2 cup (1 stick) butter, cut in half and softened
1 cups packed light brown sugar
1 teaspoon instant espresso powder
1/4 teaspoon kosher salt
1 cup half and half
4 ounces bittersweet chocolate, chopped
Sift together the confectioners' sugar, cocoa powder, salt, and instant espresso. It is essential to sift these ingredients to knock out any clumps, and to make sure you have a smooth icing.
Heat 4 tablespoons butter, brown sugar, salt, and 1/2 cup half-and-half in a large saucepan over medium-low heat, occasionally stirring, until small bubbles appear around the perimeter of the pan, 4 to 8 minutes. Reduce heat to low and simmer, frequently stirring, until mixture thickens slightly and turns deep golden brown, about 5 to 8 minutes.
Transfer to a large bowl. Slice the remaining butter into four pieces and stir it and the remaining half-and-half into the large bowl with the other ingredients. Add the chopped chocolate and the vanilla and stir until smooth. Slowly whisk in the confectioners' sugar and cocoa until incorporated.
Cool to room temperature, stirring occasionally. Refrigerate for 15-20 minutes until the frosting reaches the desired spreading consistency, and start icing that cake!