Name: Devil's Food Cake with Brown Sugar Buttercream
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 10 servings
Ingredients: 1 cup boiling water; 3/4 cup unsweetened cocoa powder (not Dutch-process); 1/2 cup whole milk; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 1 1/4 cups packed dark brown sugar; 3/4 cup granulated sugar; 4 large eggs; Brown sugar buttercream or chocolate sour cream frosting; Garnish: chocolate curls tipped with gold leaf

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Devil's Food Cake with Brown Sugar ButtercreamAnna Williams

The flavor of this rich chocolate cake is terrific the day it's baked but becomes even deeper over time; we suggest making it at least one day ahead. And it works particularly well as cupcakes.

Cooks' notes:

• Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week.

• Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.

• This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.

Recipe notes

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