Devil's Food Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place your oven rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, two - 8
inch (20 cm) cake pans. Then line the bottoms of the pans with parchment paper.
In a separate bowl,
whisk the cocoa with the hot coffee (or water) until the cocoa has dissolved and
the mixture is nice and
smooth. This whisk in the sour cream (or plain yogurt) and vanilla extract.
In a large bowl whisk
or sift together the flour, baking soda, and salt.
Then, in the bowl
of your electric stand mixer, fitted with the paddle attachment (or with a hand
mixer), beat the butter until smooth. Add the sugar and oil and beat, on medium
high speed, until the mixture is soft and fluffy, and light in color (this will
take about 3-4 minutes). Add the eggs, one at a time, mixing well after each
addition. Scrape down the sides and bottom of the bowl as needed.
flour mixture (in three additions) alternately with the cocoa/sour cream mixture (in two additions), beginning and ending with the flour
mixture. Beat only until the ingredients are incorporated.
batter evenly between the two prepared pans (about 580 grams each) and smooth
the tops with an offset spatula or the back of a spoon. Bake for about 30 - 35
minutes or until a toothpick
inserted in the center comes out clean and the tops spring back when lightly
pressed. Remove from oven and place on a wire rack to cool (in their pans) for about 10
one cake at a time, place a wire rack on top of the cake pan and invert, lifting
off the pan. Remove the parchment paper and then, to prevent cracks, reinvert
the cake onto a greased wire rack so that tops are right side up. Cool
completely before frosting.
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 - 3 minutes).
Place one cake layer on your serving plate and spread with about 1 cup (240 ml) of
frosting. Place the other cake layer on top of the frosting and cover the
entire cake with the remaining frosting.
Serves about 10-12 people.
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