Devil Food Cake
Ingredients: all-purpose flour, baking soda, baking powder, salt, unsalted butter · 100 min cook time · 450kcal · ~₩16,300
Ingredients
240g all-purpose flour, 2teaspoons baking soda, 0.5teaspoon baking powder, 1teaspoon salt, 113g unsalted butter, 100g Dutch processed cocoa powder, 120ml vegetable oil, 300g granulated sugar, 110g light brown sugar, 3개 eggs, 1tablespoon vanilla, 1cup whole milk, 120g sour cream, 1cup hot coffee, 1적당량 baking spray, 2개 parchment rounds
Instructions
1. Preheat your oven to 350°F (175°C) and prep two 9-inch cake pans with baking spray and parchment rounds.
2. In a large bowl, combine and sift 2 cups (240g) of all-purpose flour, 2 teaspoons of baking soda, 0.5 teaspoon of baking powder, and 1 teaspoon of salt. Set aside.
3. In the bowl of a stand mixer with a paddle attachment, add 0.5 cup (113g) of soft, room temperature unsalted butter and mix until creamy.
4. In a medium bowl, sift 1 cup (100g) of Dutch processed cocoa powder. Add 0.5 cup (120ml) of vegetable oil and whisk to create a slurry.
5. Add 1.5 cups (300g) of granulated sugar and 0.5 cup (110g) of light brown sugar to the butter in the stand mixer. Add the cocoa and oil slurry to the butter mixture.
6. Beat on medium speed for about 5 minutes until very light and fluffy, scraping down the bowl occasionally.
7. Crack three eggs into a separate bowl. Add the eggs one at a time to the mixer, allowing each to incorporate before adding the next. Scrape down the bowl after all eggs are added.
8. Add 1 tablespoon of vanilla to the mixture.
9. Whisk the dry ingredients (flour mixture) together again. In a separate bowl, combine 1 cup of whole milk and 0.5 cup (120g) of sour cream.
10. With the mixer on the lowest setting, add about 1/3 of the flour mixture, then half of the milk and half of the sour cream. Mix until mostly combined.
11. Add another 1/3 of the flour, then the rest of the milk and remaining sour cream. Mix on low. Scrape down the bowl.
12. Add the rest of the flour and mix until almost combined. Finish mixing by hand, folding everything together.
13. Measure out 1 cup (120ml) of hot coffee. Slowly pour the hot coffee into the batter while mixing carefully until smooth and thin.
14. Distribute the batter evenly into the two 9-inch pans. Use a scale for exact measurement or eyeball it.
15. Bake at 350°F (175°C) for 40 to 45 minutes, or until the center springs back gently when touched and the edge pulls away from the pan.
16. Once baked, cool the cake layers. They can be wrapped and frozen for up to 3 months. Make your desired frosting and assemble the cake.
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