Velvet devil's food layer cake with coffee buttercream frosting (Master recipe) from Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 04, 2019

    The cake in this recipe is very good - solid chocolate flavor and a nice tender texture. Flavor's dominated by whichever cocoa powder you use so it helps to use a good one. But what's really excellent about this recipe is the coffee buttercream frosting - easy to make, great flavor, no sense of greasiness, and works great with this particular cake (and other cakes). It's not as perfectly smooth as a classic French buttercream, but given how easy and delicious it is, I'm definitely not going to complain! [Cross-post for Annual Edition/Magazine.]

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