Category: not set
Cuisine: not set
Ingredients For the Devil's Food Cake:2 and 1/4 cu unsweetened non-alkalized (85 grams) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 8 Tablespoons unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 1/2 cup light brown sugar, firmly packed (106 grams) 3
Ingredients
For the Devil's Food Cake:2 and 1/4 cups all-purpo unsweetened non-alkalized (85 grams) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 8 Tablespoons unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 1/2 cup light brown sugar, firmly packed (106 grams) 3
For the Devil's Food Cake:
2 and 1/4 cups all-purpose flour (270 grams) 1 cup c unsweetened non-alkalized (85 grams) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 8 Tablespoons unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 1/2 cup light brown sugar, firmly packed (106 grams) 3
2 and 1/4 cups all-purpose flour (270 grams)
2
and 1/4 cups all-purpose flour (270 grams)
1 cup cocoa powder unsweetened non-alkalized (85 grams)
1
cup
cocoa powder unsweetened non-alkalized (85 grams)
2 teaspoons baking soda
2
teaspoons
1 teaspoon baking powder
1
teaspoon
1 teaspoon salt
1
teaspoon
8 Tablespoons unsalted butter at room temperature (113 grams)
8
Tablespoons
unsalted butter at room temperature (113 grams)
2 cups granulated sugar (400 grams)
2
cups
granulated sugar (400 grams)
1/2 cup light brown sugar firmly packed (106 grams)
1/2
cup
light brown sugar firmly packed (106 grams)
3 large eggs plus 1 egg yolk at room temperature
3
large eggs plus 1 egg yolk at room temperature
2 teaspoons vanilla extract
2
teaspoons
vanilla extract
1/3 cup vegetable oil (64 grams)
1/3
cup
vegetable oil (64 grams)
1 cup sour cream (245 grams) at room temperature
1
cup
sour cream (245 grams) at room temperature
1 cup hot freshly brewed coffee (245 grams)
1
cup
hot freshly brewed coffee (245 grams)
For the Chocolate Frosting:16 ounces high-quality finely chopped (I prefer between 60% and 62%) 1 and 1/2 cups heavy cream 3 and 1/2 Tablespoons light corn syrup 1 teaspoon vanilla extract 16 Tablespoons unsalted butter, at room temperature 1/8 teaspoon fine sea salt
For the Chocolate Frosting:
16 ounces high-quality semi-sweet chocolate finely chopped (I prefer between 60% and 62%) 1 and 1/2 cups heavy cream 3 and 1/2 Tablespoons light corn syrup 1 teaspoon vanilla extract 16 Tablespoons unsalted butter, at room temperature 1/8 teaspoon fine sea salt
16 ounces high-quality semi-sweet chocolate finely chopped (I prefer between 60% and 62%)
16
ounces
high-quality semi-sweet chocolate finely chopped (I prefer between 60% and 62%)
1 and 1/2 cups heavy cream
1
and 1/2 cups heavy cream
3 and 1/2 Tablespoons light corn syrup
3
and 1/2 Tablespoons light corn syrup
1 teaspoon vanilla extract
1
teaspoon
vanilla extract
16 Tablespoons unsalted butter at room temperature
16
Tablespoons
unsalted butter at room temperature
1/8 teaspoon fine sea salt
1/8
teaspoon
fine sea salt
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