@neaacooks: My favorite devils food cake recipe!! They’re all very similar but these measurements always work for me. Also lol would recommend just baking them in normal cake pans. I forgot devils food cake isn’t rly stable for cutting out rounds. The full recipe for the cake will be on Substack on Wednesday ⅓ cup (32 grams) cocoa powder 3 oz unsweetened chocolate, finely chopped 1 cup (227 grams) hot coffee 1 ½ cups (180 grams) all-purpose flour (sifted) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 5 tablespoons (75 grams) unsalted butter, softened ⅓ cup (66 grams) neutral oil 1 cup + 2 tablespoons (284 grams) brown sugar 2 large eggs + 1 yolk 2 teaspoons vanilla ⅔ cup (151 grams) sour cream Heat the oven to 325ºF with a rack in the lower third position. Grease 2 (8-inch) round cake pans and line the bottom of each with parchment paper. In a small bowl, combine the cocoa, chocolate, and hot coffee; let sit for a few minutes to melt the chocolate, then stir until no clumps remain. In a separate bowl, stir to combine the flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer, beat the butter, oil, and brown sugar together until light and fluffy, about 4 minutes. Add the eggs and yolks, then beat for another 2 minutes. Add sour cream and vanilla, mixing until just combined. Using a spatula, alternate folding in the dry and wet ingredients until just combined, starting with the dry. Finish stirring until no clumps remain. Evenly divide between the cake pans; bake until a toothpick inserted comes out clean, 30 to 35 minutes. Let them cool completely in the cake pans, then run a knife along the sides to loosen and flip onto a cutting board or parchment paper. Using a serrated knife, slice each into two layers.

Nea Arentzen

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Monday 28 July 2025 21:42:42 GMT