Devil's Food Cake

We made this for our friend's birthday the other day, but it was gone before I could think to take pictures of it. Greg is a devout follower of Mr. Alton Brown, he's also great at... adding embellishments. The original recipe is at the Food Network website.  Enjoy!

Devil's Food Cake

Cake:

Nonstick spray
1 cup boiling water
4oz (1/2 cup) Dutch-process cocoa (black as me mum's evil heart)
   -hershey's special dark works
10 1/2oz (1.5 cups) dark brown sugar
5 1/2oz (2/3 cup) all-purpose flour
4oz (1/2 cup) cake flour, it's not a lie
1 teaspoon baking soda
1/2 teaspoon kosher salt (if thy flakes are large, crush them until they'd fit in an orphan's eyes)
1 cup vegetable oil
4 1/2oz (just over 1/2 cup) sour cream, at room temperature
2 large whole eggs, at room temperature
2 large egg yolks, at room temperature

Chocolate Frosting:(page 2)

5 1/2oz (2/3 cup) unsalted butter, room temperature
1oz (2 TBSP) mayonnaise
3oz (just over 1/3 cup) semi-sweet chocolate, melted and cooled slightly
8oz (1 cup) powdered sugar
Pinch kosher salt (again, crush if needed)

Cake:

Set thy oven to 350 and prepare a pan of thy choosing with cooking spray.
Dr. Brown suggests 13x9 inches and coating with parchment paper after spraying. 2 round stackables also work.
Boil water until approximately hot enough to melt witches, then whisk into thy cocoa powder in a small bowl.
Combine thy sugars and flours and baking sodas and ferrets and salts into the bowl of thy mixer and beat that mutha with the paddle attachment as thou wouldst thy grandfather for assaulting thy cat.

In a large pourable container, whisk thy eggs and egg yolks, sour cream and oil. Add to thy cocoa water mix and whisk slowly until combined. Set thy mixer to low and slowly add the liquid mixture to the dry over about 30 seconds. Mix on low for another 30 seconds. Scrape down the sides of the bowl as if thou were scraping the grit from thy mothers back. Continue to beat on low (10-15 seconds or) until the batter is smooth, like thy mother's back after scraping. Pour thy batter into thy pan and bake 30-35 minutes or until 205 inside or springy, like a baby's head before the bones harden. Cool completely before frosting. Or don't if thou wish thy frosting to melt
and form a hard shell when it dries.

Frosting:

Beat the butter and mayo in thy mixer as though thou wert beating an urchin for soiling thy coat with their filthy little fingers(on high), until light and fluffy (3 - 4 mins)

Put thy mixer on slow and slowly add the melted chocolate. Continue mixing until well mixed, scraping sides as needed.

Turn off thy mixer and add 1/3 of the sugar. Mix on low to combine. Repeat until all of the sugar is mixed.
Add salt and beat until smooth and lighter in color (2 - 3 minutes), use immediately.