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Bé Nọc Ds
Bé Nọc Ds
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Wednesday 20 May 2026 13:11:57 GMT
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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.
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.

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