Description
This sophisticated Devil’s Food Cake is the pinnacle of chocolate baking, offering an intensely deep cocoa flavor and a luxurious, velvety crumb. By utilizing the blooming technique with hot coffee and a blend of fats, this recipe produces an exceptionally moist and elegant dessert.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Dutch-processed cocoa powder
- Vegetable oil
- Unsalted butter, room temperature
- Granulated sugar
- Light brown sugar, packed
- Eggs, room temperature
- Vanilla extract
- Milk
- Sour cream, room temperature
- Hot coffee
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing, flouring, and lining the bottoms with parchment paper.
- In a large bowl, sift together the all-purpose flour, baking soda, salt, and baking powder to ensure even leavening.
- In a medium bowl, whisk together the Dutch-processed cocoa powder and vegetable oil until a smooth, dark paste is formed.
- Using a stand mixer with a paddle attachment, beat the room-temperature butter until it is creamy and pliable.
- Add the cocoa-oil paste and both the granulated and light brown sugars to the butter; beat on medium speed for 5 minutes until highly aerated and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition to maintain the emulsion, then incorporate the vanilla extract.
- Reduce mixer speed to low and alternate adding the flour mixture, milk, and sour cream, beginning and ending with the flour until just combined.
- Carefully whisk the hot coffee into the batter by hand until the mixture is glossy and smooth.
- Divide the batter evenly between the pans and bake for 40 to 45 minutes until the edges pull away and the center springs back.
- Cool the cakes completely in their pans on a wire rack before inverting and frosting.
Notes
Always prioritize high-quality Dutch-processed cocoa for this recipe, as its alkalized nature is essential for the cake’s dark color and smooth flavor profile. If you find your batter looking curdled after adding eggs, ensure your ingredients were truly at room temperature; a stable emulsion is the secret to the signature velvety texture of Devil’s Food.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Creaming
- Cuisine: American