Devil's Food Cake

Name: Devil's Food Cake
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 113 grams cake flour; 298 grams dark brown sugar; 113 grams Dutch-process cocoa; 2 larges egg yolks, at room temperature; 156 grams all-purpose flour; 1 teaspoons kosher salt; 1 pinch Pinch kosher salt; 28 grams mayonnaise; 227 grams powdered sugar; 85 grams semi-sweet chocolate, melted and cooled slightly; 128 grams sour cream, at room temperature; 156 grams unsalted butter, room temperature; 218 milliliters vegetable oil; 237 milliliters boiling water; 2 larges whole eggs, at room temperature

Devil's Food Cake might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 297 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. Head to the store and pick up water, cake flour, mayonnaise, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. If you like this recipe, you might also like recipes such as Devil's Food Cake With Caramelized Bananas, Angel Food Cake With Lemon Icing, and Fruit Filled Angel Food Cake.

Instructions

Watch how to make this recipe.

Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.

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Baking Paper

Oven

Frying Pan

Whisk the boiling water and cocoa powder together in a small bowl and set aside.

Ingredients you will need

Cocoa Powder

Water

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Whisk

Bowl

Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.

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Baking Soda

Sugar

Salt

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Stand Mixer

Bowl

Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel.

Ingredients you will need

Sour Cream

Egg Yolk

Egg

Cooking Oil

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Whisk

Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds.

Ingredients you will need

Cocoa Powder

Water

Cooking Oil

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Blender

Whisk

Bowl

Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.

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Oven

Frying Pan

Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

Ingredients you will need

Frosting

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Frying Pan

Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.

Ingredients you will need

Mayonnaise

Chocolate

Butter

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Stand Mixer

Bowl

Turn off the mixer and add one-third of the sugar.

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Sugar

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Blender

Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated.

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Sugar

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Bowl

Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.

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Frosting

Salt

Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Ingredients you will need

Frosting