Making our engagement cake together was a great joy – and we think it turned out pretty tasty, too. We invite any of our guests and loved ones to imitate our cake. It’s the highest – and most delicious – form of flattery! To achieve a heart-shaped center, you will need to use this special cake pan. For those who don’t have this pan, either omit the whipped cream filling, or serve it on the side, preferably in the shape of a heart.

Devil’s food cake recipe
from the American Classics Cookbook from the editors of Cook’s Illustrated

1/2 pound (2 sticks) tbsp unsalted butter, softened, plus extra for greasing pans
4 ounces unsweetened chocolate, chopped
1/4 cup dutch-processed cocoa powder Note: we substituted regular cocoa powder
1 1/4 cups boiling water
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
3/4 cup (3 ounces) plain cake flour Note: we substituted more all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups packed (10 1/2 ounces) dark brown sugar
3 large eggs, at room temperature
1/2 cup sour cream
1 tsp vanilla extract

1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat to 350F. Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Note: we couldn’t use parchment paper because we used this pan. Combine the chocolate and cocoa in a medium bowl; pour the boiling water over and whisk together until smooth. Sift together the flours, baking soda, and salt together onto a large sheet of parchment or wax paper; set aside.

2. Place the butter in the bowl of a standing mixer and beat at medium-high speed until creamy, about 1 minute. Add the brown sugar and beat on high until light and fluffy, about 3 minutes. Stop the mixer and scrape down the bowl with a rubber spatula. Increase the speed to medium-high and add the eggs, one at a time, beating 30 seconds after each addition. Reduce the speed to medium; add the sour cream and vanilla and beat until combined, about 10 seconds. Stop the mixer and scrape down the bowl. With the mixer on low, add about 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat, ending with the flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove the bowl from the mixer; scrape the bottom and sides of the bowl with a rubber spatula and mix gently to thoroughly combine.

3. Divide the batter evenly among the cake pans and smooth the batter to the edges of each pan with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, 20 -23 minutes. Cool on a wire rack 15-20 minutes. Run a knife around each pan perimeter to loosen. Invert the cakes onto a large plate, peel off the parchment, and reinvert onto a lightly greased rack. Cool completely.

4. Assemble and frost the cake (see below!) Cut the cake into slices and serve. (Cover leftover cake with plastic and refrigerate; bring to room temperature before serving).

Vanilla bean whipped cream recipe
from Mark Bittman’s How to Cook Everything Vegetarian, a housewarming gift from our friend Shoshi Lew
Note: the first cake we made was filled with white chocolate ganache, but it was much too rich considering how rich the cake and frosting also were. The version we made for our parents featured this much lighter filling. The chocolate ganache recipe can also be found in Mark Bittman.

1 cup heavy whipping cream
1/4 cup sugar
1/2 vanilla pod

Before you start whipping, be sure you have well-chilled cream with as few additives as possible, a clean metal or glass bowl, and a balloon whisk or mixer fitted with the whisk attachment. Beat cream. When the cream is just starting to hold a shape, slowly add up to 1/4 cup sugar and the seeds scraped from 1/2 a vanilla pod. Beat until firm/stiff peaks. Fill cake with whipped cream.

Not-too-sweet chocolate buttercream frosting recipe
also from Mark Bittman – again, thanks Shoshi!

12 tbsp (1 1/2 sticks) butter, softened
2 1/2 cups confectioners’ sugar
Pinch salt
2 ounces melted and cooled unsweetened chocolate
1/4 cup plus 2 tbsp cream or milk, plus a little more if needed
2 tsp vanilla extract

Use a fork or electric mixer to cream the butter. Gradually work in half the sugar and salt. Add melted and cooled chocolate to the mixture. Add rest of sugar, alternating with a little bit of cream (start with 2 tablespoons cream and add more as needed). Beat well after each addition. Stir in the vanilla. If the buttercream is too thin, refrigerate; it will thicken as the butter hardens. Frost the cake.