Devils Chocolate Cake

Preheat an oven to 180'. Lightly butter two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper.

Dust the pans with flour, tapping out the excess.

In a small heatproof bowl, whisk together the boiling water and cocoa powder until smooth. Let cool completely.

In a bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl, using a handheld mixer, beat together the granulated sugar and butter on medium-high speed until the mixture is light in color

And texture, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and the cooled cocoa mixture.

Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk and beginning and ending with the flour mixture.

Beat until smooth, stopping the mixer occasionally to scrape down the sides of the bowl.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer the pans to wire racks and let cool for 15 minutes

Run a knife around the inside of each pan to release the cake.

Invert the pans onto the racks, lift off the pans and peel the parchment paper off the cakes. Turn the cakes right side up and let cool completely.

In a bowl, sift together the confectioners’ sugar and cocoa powder. Using the mixer, beat in the butter on low speed until it is crumbly.

Beat in the vanilla, then gradually beat in enough of the cream to make a spreadable frosting.

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel,

The mixture will rapidly bubble and/or splatter when added.Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting.

Place the second layer, top side down, on top of the first layer. Frost the top and then the sides with the remaining frosting and topped as desired.

Slice the cake into thick wedges and serve.