Ina Garten Devil’s Food Cake with Coffee Meringue Buttercream

Directions

• Prep the pans: Preheat the oven to 350 degrees. Grease two 9 x 2-inch round cake pans, line them with parchment paper, then grease and flour them and set aside.
• Cream butter and sugar: Cream 3/4 pound butter and 2 1/4 cups sugar in a stand mixer with the paddle on medium speed for 3 minutes, until light and fluffy. Then add 4 eggs one at a time on low, followed by 4 teaspoons vanilla, scraping down the bowl as you go.
• Add cocoa and coffee: Whisk 3/4 cup cocoa powder and 3/4 cup hot coffee together in a small bowl. With the mixer on low, pour it into the batter.
• Mix in the dry ingredients: Sift 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1 1/2 teaspoons salt together. Add half to the batter on low, then 1 cup sour cream, then the rest, and fold with a spatula until well mixed.
• Bake the cakes: Divide the batter between the two pans and smooth the tops. Bake for 30 to 35 minutes until a toothpick comes out clean, then cool in the pans for 30 minutes before turning out onto a rack to cool completely.
• Cook the sugar syrup: Combine 2 cups sugar and 2/3 cup water in a heavy saucepan, cover, and bring to a boil over high heat. Once the sugar dissolves, uncover, add a candy thermometer and cook, without stirring, until it reads exactly 240 degrees.
• Whip the egg whites: While the syrup cooks, beat 6 egg whites, 1/4 teaspoon cream of tartar and a pinch of salt on high speed with the whisk until stiff peaks form. Then carefully pour the hot syrup into a 2-cup glass measuring cup.
• Make the meringue: With the mixer still on high, pour the syrup into the egg whites in a very slow, thin stream. Keep whipping for about 1 hour, until the mixture is completely at room temperature.
• Finish the buttercream: With the mixer on medium, add 1 1/2 pounds butter, 2 tablespoons at a time. If it starts to melt, pause until it cools, then add 1/4 cup coffee liqueur and 2 teaspoons vanilla on low.
• Slice the layers: Slice each cake in half horizontally with a long, thin knife. Skewers help you cut each layer evenly.
• Stack and frost: Set one bottom layer cut side up on a plate and spread a thin layer of buttercream on top. Repeat with the next layers, then place the last layer bottom side up so the top is flat, and frost the top and sides.
• Smooth and decorate: Heat a palette knife in hot water, shake off the excess and smooth the buttercream, repeating until it looks even. Pipe any extra buttercream on top and garnish with the chocolate espresso beans.