Devil's Food Cake

Thick, chocolatey cake, airy enough to stay moist. I use this in my black forest trifle and it's always a hit.

Preheat Oven: 350 degrees (Rack in middle of oven)

• 2 cups All-Purpose Flour
• 1 1/2 tsp Baking Soda
• 3/4 teaspoon Baking Powder
• 3/4 teaspoon Salt
• 12 tablespoons Unsalted Butter, room temperature
• 2 cups, 2 tbsp Sugar
• 3/4 cup non-alkalized Cocoa Powder
• 2 tsp pure Vanilla Extract
• 3 large Eggs, room temperature
• 1 1/4 cups Water
• 1/4 cup Milk

Lightly oil/spray  two 9-inch round cake pans, line bottom with parchment paper if desired.

In medium bowl, whisk together flour, baking soda, powder and salt. Set aside.

In stand mixer, fit paddle attachment. beat butter at medium speed until smooth. Increase speed to medium-high, slowly add sugar. Beat until smooth. Scrape down sides of mixer with rubber spatula. Add cocoa powder and vanilla, beating for 1 minute. Scraped down sides as needed. Add eggs, one at a time, combining fully each time.

Combine water and milk in a sauce pan. Bring just to boil. Remove from heat.

With mixer running on low, add flour mixture 1/4 cup at a time. Carefully pouring liquid into batter, remove bowl from stand mixer and combine batter with rubber spatula until smooth.

Divide batter evenly between prepared pans. Lightly drop each pan on counter to settle the batter and remove excess air bubbles.

Bake cakes on middle rack of oven until they pull away from the sides of the pan and center springs back when touched lightly - 30-35 minutes.

Cool cakes in pans on a wire rack for 10 minutes. Turn cake layers out  and cool on racks.