Chocolate Devil’s Food Cake with Chocolate and Rum Frosting

Preheat oven to 350 F. Grease three 9-inch round cake pans, and line the bottoms with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.

In another bowl, whisk the boiling water and cocoa powder until smooth. Set aside.

Beat butter and sugar together on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Divide the batter in thirds and pour into the prepared pans, smoothing the surface with a spatula. Put pans into the oven and bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.

Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.

To prepare the frosting, melt chocolate chips and cream in the microwave. Heat for 30 second increments, stirring in between and continuing only until it’s smooth. Set aside.

In a standing mixer with a paddle attachment, beat butter for a few minutes on medium speed. Add cooca powder and powdered sugar and beat until incorporated.

Add melted chocolate and rum, and beat until you get to the right consistency.

To assemble the cake, place one cake layer on your serving plate and spread the top with 1/3 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 cup frosting. Place the last layer of cake on top, smear the remaining frosting on the top and sides of the cake.

Cover and refrigerate. Remove from refrigerator an hour before serving.