DEVIL’S FOOD CAKE

1. Heat oven to 350 degrees F. Using a baking spray with flour, generously grease bottom and sides of 4 6-inch round baking pans; set aside.
2. In a medium bowl, whisk flour, baking soda, baking powder and salt; set aside.
3. In another medium bowl, whisk boiling water, cocoa, chocolate chips and espresso until smooth.
4. In a large bowl using an electric mixer cream butter and brown sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add sour cream and vanilla and continue beating until well combined.
5. On low speed, beat in flour mixture in 3 parts alternating with the chocolate mixer. Note: do not over beat. Mix until just combined. Divide and pour batter evenly among 2 prepared baking pans. Store the remaining batter in the fridge.
6. Bake the 2 poured cake pans for 20 to 25 minutes or until a toothpick inserted in center of each cake comes out clean. Keep oven on. Allow cakes to cool in pans for 10 to 15 minutes. Place a plate over the pan and invert to release cake onto the plate. Allow cakes to continue cooling to room temperature before wrapping in plastic wrap and chilling in the refrigerator.
7. Return to the chilled cake batter and whisk about 10 strokes. Pour batter evenly into the remaining two prepared round pans and repeat step 6. Turn oven off when finished.

SALTED CARAMEL FROSTING

1. Meanwhile, in a 2-quart saucepan, melt butter over medium-high heat. Add brown sugar and boil for 1 minute, whisking continuously. Decrease heat to medium, add milk and continue to whisk for 2 minutes.
2. Remove from heat and reserve 1/4 cup caramel in a small bowl; set aside. This will be used to drizzle the cake (not shown in photos). Transfer remaining caramel to a large bowl and allow to cool till warm to the touch.
3. Once cooled beat in powdered sugar and 1 teaspoon Kosher salt until smooth and spreadable. Add remaining 1/2 teaspoon Kosher salt if needed.

CHOCOLATE BUTTERCREAM FROSTING

1. In a large bowl using an electric mixer with a flat beater, beat butter until light and fluffy. Add cocoa, 1/4 cup oil and 1 cup powdered sugar. Continue to beat until smooth. Note: Add the remaining 1/4 cup if frosting is too dry or add remaining 1/2 cup powdered sugar if frosting is too wet.

ASSEMBLY

1. Remove cakes from fridge, discard plastic wrapping and set cakes above a flat leveled surface. Using a long serrated knife, at eye level to the cake, cut the dome-shaped tops of each cake to create an even flat surface; discard scraps.
2. Generously spread about 1 cup of salted caramel frosting onto 3 cake layers. Note: try to avoid spreading this frosting over the sides of the cakes.
3. Evenly stack cakes (preferably over a turning cake stand). Leave the fourth cake without the salted caramel frosting on top.
4. Using an angled spatula, generously apply chocolate buttercream frosting over the top of the cake and evenly spread frosting over the sides.
5. To create the swirled effect, use your dominant hand to hold in place the angled spatula (or the back of a tablespoon) and lightly press on the border of the frosted cake while using your less dominant hand to turn the cake stand in one direction. Slightly move toward the center with each complete rotation.
6. Sprinkle the border with flaked sea salt and drizzle the remaining caramel sauce (not shown in photos). ENJOY!