Absolutely Divine Devil's Food Cake Recipe

How to Make Absolutely Divine Devil's Food Cake

1. Cake:
2. Preheat oven to 350°F (175°C).
3. Grease and flour two 9-inch round cake pans.
4. Melt 6 ounces of bittersweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
5. In a small bowl, drain 1/2 cup canned beet juice; chop the beets finely and add them to the juice. Set aside.
6. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
7. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
8. Reduce mixer speed to low and gradually beat in the melted chocolate.
9. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, and 1/2 teaspoon salt.
10. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 1/4 cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
11. Stir in the chopped beets and beet juice. The batter will be thin.
12. Divide batter evenly between the prepared pans.
13. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
14. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
15. Frosting:
16. In a medium saucepan, heat 2 cups heavy cream over medium heat just until it simmers.
17. Remove from heat and whisk in 12 ounces semi-sweet chocolate chips and 1 teaspoon vanilla extract until smooth.
18. Pour into a bowl, cover, and refrigerate for at least 1 hour, or until thick enough to spread. Stir every 10-15 minutes during chilling.
19. Once chilled, frost the cake. Place one cake layer on a serving plate, top with 1/3 of the frosting, then the second layer. Frost the top and sides of the cake with the remaining frosting.
20. Let the frosting set at room temperature before serving.