| | DEVIL'S FOOD CAKE LAYER |
| 1 3/4 | c | Cake flour (not self-rising) |
| 1 1/2 | c | Granulated sugar |
| 3/4 | c | Unsweetened alkalized cocoa powder |
| 1 | tb | Baking powder |
| 1 | c | (2 sticks) unsalted butter; at room temperature |
| 1 | c | Hot water |
| 3 | lg | Eggs; at room temperature |
| | CHOCOLATE ESPRESSO WHIPPED GANACHE: |
| 1 | ts | Espresso powder; such as Medaglia d'Oro |
| 3 | tb | Hot water |
| 16 | oz | Bittersweet chocolate; finely chopped |
| 2 | c | Heavy cream |
| | GLAZE |
| 12 | oz | Semisweet chocolate; finely chopped |
| 1 1/2 | c | Heavy c ream |
| 2 | tb | Corn syrup |
| | CHOCOLATE ESPRESSO FUDGE SAUCE: |
| 1/3 | c | Unsweetened alkalized cocoa powder |
| 1 | ts | Espresso powder; such as Medaglia d'Oro |
| 1/3 | c | Granulated sugar |
| 1/4 | c | Milk |
| 1/4 | c | Heavy cream |
| 1/4 | c | Light corn syrup |
| 2 | oz | Semisweet chocolate; finely chopped |
| 1 | tb | Unsalted butter |
| 1 | ts | Vanilla extract |
| | OPTIONAL GARNISH |
| | Candied violets |
