Devils Food Cake Alton Brown

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{20 g} 1

13x9" cake

{113 g} 4

Bloom

1 cup {237 g}

boiling water/coffee

4 ozs {113 g}

Dutch-processed cocoa powder

Whisk/sift together in kitchen aid bowl

10 1/2 ozs {298 g}

dark brown sugar

5 1/2 ozs {156 g}

all-purpose flour

4 ozs {113 g}

cake flour

1 tsp {4.6 g}

baking soda

1/2 tsp {3.0 g}

kosher salt

Emulsify, then slowly add cocoa/water mixture.

1 cup {218 g}

vegetable oil

4 1/2 ozs {128 g}

sour cream, at room temperature

{100 g} 2

large eggs, at room temperature

{32 g} 2

large egg yolks, at room temperature

With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds.

Pour the batter into the prepared pan and bake at 325F/162C until the cake springs back when pressed and reaches an internal temperature of 205F/96C, 30 to 35 minutes.

Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

Source

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