Description
This scientifically formulated Devil’s Food Cake utilizes a hybrid fat method and a cocoa-oil slurry to produce an incredibly moist, dark, and tender crumb. By blooming the cocoa in hot coffee and balancing pH with sour cream, this recipe achieves a professional-grade structure perfect for layering.
Ingredients
- 240g all-purpose flour
- 100g Dutch-processed cocoa powder
- 113g unsalted butter, room temperature
- 120ml vegetable oil
- 200g granulated sugar
- 200g light brown sugar, packed
- 3 large eggs, room temperature
- 120g sour cream, room temperature
- 120ml whole milk, room temperature
- 240ml hot brewed coffee
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- In a large bowl, sift together the all-purpose flour, baking soda, salt, and baking powder to ensure even distribution of leavening agents.
- Cream the room temperature butter in a stand mixer, then incorporate a slurry made from the cocoa powder and vegetable oil along with both sugars, beating for 5 minutes until aerated.
- Add the eggs one at a time to the butter mixture, ensuring each is fully emulsified before adding the next, then stir in the vanilla extract.
- On low speed, alternate adding the dry flour mixture and the combined milk and sour cream, beginning and ending with the flour to minimize gluten development.
- Gently whisk in the hot coffee by hand or on the lowest speed until the batter is thin, fluid, and uniform.
- Divide the batter evenly between the prepared pans and bake for 40 to 45 minutes until the center springs back, then cool completely in the pans before inverting.
Notes
For the best results, ensure all dairy and egg ingredients are strictly at room temperature to prevent the emulsion from breaking when combined with the fats. Using high-quality Dutch-processed cocoa is essential for the characteristic deep color and smooth flavor profile, as natural cocoa will react differently with the leavening agents.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American