Triple-Chocolate Devil’s Delight Cake

1. Preheat Oven and Prepare Pans

Place an oven rack in the lower-middle position and preheat your oven to 350°F (180°C). Line three 8- by 3-inch anodized aluminum pans with parchment paper and grease them with pan spray to ensure easy release later.

2. Melt Butter and Coffee

In a 5-quart stainless steel pot or saucier, melt the unsalted butter and brewed black coffee over low heat. Once the butter has melted completely, remove the pot from the heat.

3. Create Chocolate Mixture

Stir in the Dutch-process cocoa powder and finely chopped dark chocolate until smooth and well combined. This step ensures that the chocolate and cocoa dissolve properly, creating a rich, uniform base for your cake.

4. Mix in Sugar, Vanilla, and Salt

Mix in the light brown sugar, vanilla extract, and Diamond Crystal kosher salt until well incorporated.

5. Add Eggs and Yolks

Add the large eggs and large egg yolks, mixing thoroughly to create a smooth batter.

6. Combine with Flour and Baking Soda

Sift in the all-purpose flour and baking soda, then whisk the mixture until the batter is completely combined and free of lumps.

7. Divide and Bake Batter

Divide the batter evenly among the prepared cake pans, using about 23 ounces of batter per pan. Bake the cakes in your preheated oven for about 30 minutes, or until the cakes are firm but your finger can still leave an impression in the puffy crust.

8. Cool Cakes

Cool the cakes directly in their pans for an hour to help them set properly.

9. Invert Cakes and Peel Off Parchment

After the cakes have cooled, run a butter knife around the edges to loosen them. Invert the cakes onto a wire rack, peel off the parchment paper, and then return them right side up to cool completely.

10. Prepare Buttercream

While the cakes are cooling, prepare your Chocolate Swiss Buttercream or any other frosting of your choice.

11. Level and Frost Cake

Once the cakes are completely cool, level them with a serrated knife, setting the scraps aside for snacking. Place one cake layer on a heavy cast iron turntable and top it with exactly one cup of buttercream, spreading it evenly from edge to edge with an offset spatula. Repeat this process with the second and third layers, ensuring each layer is evenly frosted.

12. Cover Sides and Chill

Cover the sides of the assembled cake with another cup of buttercream, spreading it as smoothly as possible. Refrigerate the cake until the buttercream hardens, which should take about 30 minutes.

13. Coat with Oreo Crumbs

If desired, coat the exterior of the chilled cake in a layer of finely ground Oreo wafer crumbs for an added touch of chocolatey goodness.

14. Return to Room Temperature

Before serving, let the cake return to cool room temperature. Under a cake dome or an inverted pot, the frosted cake will keep for 24 hours at cool room temperature. After cutting, wrap any leftover slices individually and store them at cool room temperature for up to three more days. Enjoy your decadent Triple-Chocolate Devil’s Delight Cake!