Devil's food cake
Preppy Kitchen · ♥ 6.6K likes · 224.4K views · 23 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- baking spray
Preheat the oven to 350 and prep two 9-inch cake pans with baking spray and parchment rounds.
Preparing the pans
- 240 g all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
Sift the flour, baking soda, baking powder and salt together into a large bowl and set aside.
- 113 g butter
Beat the butter in the stand mixer with the paddle attachment until creamy.
- 100 g Dutch processed cocoa powder
- 120 ml veggie oil
Sift one cup of Dutch processed cocoa powder into a medium bowl, add half a cup of veggie oil and whisk into a slurry.
- 300 g granulated sugar
- 110 g light brown sugar
Add the granulated sugar and light brown sugar, then combine the cocoa mixture with the creamed butter.
- 3 whole eggs
Beat on medium speed about five minutes until very light and fluffy, scraping down now and then.
Add the eggs one at a time, letting each incorporate before the next, scraping down at least twice.
Adding the eggs and vanilla
- 1 cup whole milk
- 120 g sour cream
Add about a third of the flour mixture on the lowest setting, then half the milk and half the sour cream.
Add another third of the flour, then the rest of the milk and sour cream, then the last of the flour, mixing until almost combined and finishing by hand.
- 120 ml hot coffee
Pour in one cup of hot coffee while mixing and combine carefully until smooth; the batter will be very thin.
Hot coffee and the thin batter
Bake at 350 for 40 to 45 minutes, until the center springs back gently when touched and the edge pulls away from the pan.
- 339 g butter
For the frosting, beat one and a half cups of room temperature unsalted butter on medium about five minutes until very light and fluffy, scraping down.
- 50 g cocoa powder
- ¾ tsp salt
- 1½ tsp vanilla
Sift in 50 grams of cocoa powder, add three quarters of a teaspoon of salt and one and a half teaspoons of vanilla and mix on low until well combined, scraping down.
- 720 g powdered sugar
- heavy cream
Add six cups of powdered sugar a cup at a time on low, alternating with a tablespoon of heavy cream each time, until all the sugar is in and the consistency is right.
Powdered sugar alternating with cream
Increase to medium low and beat about a minute until fluffy and spreadable; add another tablespoon and a half of cream for a slacker frosting.
Tap the cooled layers loose, invert and remove the paper; center one on the cake plate.
Filling the layers
Put about three quarters of a cup of frosting in the center and smooth it into a flat layer without dragging it across the delicate cake.
Add the second layer inverted so the top is flat, transfer the rest of the frosting on top and work the excess down the sides for full coverage.