Devil's Food Chocolate Cake

To get the perfect cake, you should bake cakes only in a well-heated oven. From this we will start the process, turn it on 180 degrees or 160 degrees, if you plan to bake in convection mode. The forms are lubricated with butter or lined with parchment paper.

To start, we'll make coffee, it should be the best coffee we can find. Be sure to be strong and sugar-free. In a deep glass bowl, combine coffee without grounds and butter, put in a water bath until completely dissolved.

Remove from heat, immediately add cocoa and chocolate, after breaking it into pieces. Stir with a spatula until the chocolate is completely dissolved. Next is the turn of sugar and vanilla extract. Ideally, it is better to use brown sugar, but you can also replace it with white, reducing the amount by 50 grams (white sugar is a little sweeter). Stir the mass until the sugar dissolves.

Add eggs and yolks to the chocolate mixture, they should be cold, immediately from the refrigerator. Beat with a mixer until the ingredients are completely evenly combined. In a separate bowl, sift flour, salt and baking powder. Pour to the liquid base and mix with a mixer.

The dough is ready, we distribute it between the molds and bake for about 30-40 minutes. The biscuit is completely ready when the wooden skewer comes out dry. Ready-made cakes are cooled for a quarter of an hour in molds, then we take them out and cool them on the grill.

While the cooling process is underway, let's prepare the glaze. Melt the chocolate in a water bath. In another saucepan, combine butter, sugar, salt and cream. With sugar, we do exactly the same as in cakes, we can replace it with white, but reduce it by 50 grams. Heat in a water bath, stirring until the mixture becomes homogeneous.

When both masses are homogeneous, pour the cream mixture into the chocolate mixture in three stages, stirring constantly. When everything is ready, add sour cream and stir. Leave the homogeneous mixture to cool down until it is thick enough to spread like a cream.

When the cakes and chocolate cream have cooled down enough, we start assembling the cake. If necessary, cut the cakes around the perimeter so that the edges of the cake are smooth. We spread the first cake on the cake substrate, lubricate it with cream, then the second, cream again and the third cake.

Cover the sides of the cake with icing, and then the top. We apply it with a spatula and distribute it beautifully, slightly pressing it to make patterns. A real chocolate cake is ready, it needs to be cooled and can be served with tea.

Bon appetit!