a perfect crumb. I make it every year for my husband's birthday.

I've never made the fluffy white frosting, since that type of frosting is usually too sweet for me, but it's very striking looking (see the image below). I always increase the amounts for the chocolate filling (ganache), and use it to both fill and frost the cake. In addition, I keep this as a two-layer cake instead of splitting the layers in half. *Caution: Use parchment paper! (see my notes in Step 1).

Note: If not frosting immediately, I suggest wrapping cake layers tightly in plastic, and then in foil, and storing at room temperature until ready to frost. Do not refrigerate - it could dry the cake. Can also freeze the layers until ready to frost.

DEVIL'S FOOD CAKE WITH FLUFFY WHITE FROSTING

INGREDIENTS:

CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour (I used homemade: 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups, sifted several times)
1 1/4 c. unsweetened cocoa (I've used both natural and Dutched)
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c. (1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk (I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups, then let it stand 10 minutes)
3/4 c. strongly brewed coffee (I used espresso)

RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla

FLUFFY WHITE FROSTING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla

DIRECTIONS:

Make cake:
1) Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *(NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue)!
2) In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3) In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4) Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. *(Note: I suggest lining the wire racks with parchment before inverting cakes). Invert cakes onto racks to cool completely.

Make filling:
1) Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2) Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. (My note, edited from Jacques Torres: The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous). Remove bowl of filling from ice water and set aside until ready to fill cake.

Make frosting:
1) In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until it holds stiff peaks, about 7 minutes.

Assemble cake:
1) Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 cup chocolate filling onto it. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls".

Serve immediately or refrigerate and bring to room temperature before serving.

Yield: 10 - 12 servings

From March 2002, Chocolatier

Link: http://www.godiva.com/recipes/recipe.aspx?id=518