FOR DEVIL'S FOOD SHEET CAKES: Prep two half sheet pans - Line with Silpat mats and spray with Pam (with flour) or Baker's Joy. Note: I like to use Silpat mats because they lie very flat, unlike parchment paper, which tends to wrinkle when sprayed with non-stick spray. If you do use parchment paper, spray just before filling the pans, not ahead of time.

PRE-HEAT OVEN TO 325° F (165° C).

SIFT flour, cocoa, baking soda, instant coffee, and salt. Whisk to blend.

TO MIX THE CAKE: BEAT eggs and egg yolk on medium speed in Kitchen Aid (or other stand mixer), using the whisk, until combined. Gradually drizzle in the sugar with mixer running; turn speed to high and continue to whip until thick and pale in color, about 10 minutes. TURN speed to low and add mayonnaise, a spoonful at a time, with mixer running. Add vanilla. ADD 1/3 of the flour and pulse in gently on lowest speed. ADD 1/2 of the water and mix in. REPEAT with another 1/3 of the flour and remainder of the water. FINISH by adding the remaining 1/3 of the flour and mix just until all the flour is incorporated. STOP the mixer and scrape down sides and bottom of bowl and mix in. The batter will be very thin. SCALE two portions of batter at 1000g (2# 3 oz) each. SPREAD 1000g batter evenly in each pan, using an offset spatula.

BAKE @ 325° F (165° C) 25 - 27 minutes, until a wooden skewer tests clean, and the cake is just starting to pull away from the sides of the pans. LET COOL in the pans. FREEZE cakes in the pans overnight (or at least several hours).

CUT the frozen cake into 6" (15 cm) rounds, 4 per half sheet pan (8 total). Use a cake board or 6" cake pan (or the removable bottom of a 6" cake pan) as a template for cutting the rounds. STACK the rounds (in two stacks of 4) as you cut them, layering with parchment paper.

TO MAKE THE CHOCOLATE CAKE CRUMBS: CUT all the cake scraps in cubes, spread on half sheet pans, and dry in a low oven 175° F (79° C) for 1 hour. Let cool. Process in food processor to fine crumbs.

TO ASSEMBLE THE CAKE: PREP two 6" x 3" (15 cm x 7.5 cm) cake pans (I like the ones with removable bottoms) or springform pans. For cake pans without removable bottoms, line the pans with large pieces of plastic wrap so that it will be easy to lift out the finished cakes. This is not necessary for cake pans with removable bottoms or for springform pans. Place 6" (15 cm) cake boards in the bottom of the pans. Line the cake pans with a 3" (7.5 cm) wide strip of acetate cake band about 22" (56 cm) long.

STACK the layers of cake and filling in this order (for both pans): 1) Cake layer 2) Pipe a "dam" of Bittersweet Chocolate Glaze, 68° - 70° F (20° - 21° C), in a circle on top of the cake, around the outside edge of the cake, using a 1/2" large plain pastry tip (Ateco #7). An 18" (45 cm) disposable plastic pastry bag is good for this. 3) Spread 100g (3 1/2 oz) of Chocolate Pudding in the center of the Chocolate Frosting "dam". REPEAT these layers two more times, then place the fourth cake layer on top and wrap tightly in plastic wrap. Freeze the cakes in the pans, preferably overnight.

FINISH CAKES THE NEXT DAY: Remove cakes from the pans and remove the acetate bands. Leave the cake board intact.On a cake stand, ice the cakes with a smooth layer of room temperature 72 - 74° F (22 - 23° C) Bittersweet Chocolate Glaze. Holding a cake in one hand over a large bowl, use the other hand to pat cake crumbs all over the cake, covering completely. If the frosting becomes too firm for the crumbs to stick, briefly torch a small area at a time, using a propane torch to soften the frosting. Pipe 8 rosettes of the glaze on top of each cake, spaced around the outside edge of the cake.

PLACE finished cakes on platters or cake stands and allow to come to room temperature. Cut in 8 wedges to serve.