Devil's Food Cake

Votes: 4

Time: 2 hours 25 minutes
Complexity: easily
Servings: 15 - 20

This rich chocolate cake, "Devil's Food," is the complete opposite of another popular white and fluffy sponge cake, "Angel Food," but no less delicious. Moist chocolate layers are sandwiched and completely coated with chocolate icing. The cake is absolutely chocolaty! It's best to use alkalized cocoa in the layers instead of regular cocoa. It gives the cake an even more devilish, almost black color, and an even richer, more intense chocolate flavor and aroma. It's irresistible!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 cup of boiling water
120 g cocoa
300 gr. brown sugar
160 g of premium flour
120 gr. cake flour
1 teaspoon baking soda
0.5 tsp salt
1 cup vegetable oil
130 g sour cream at room temperature
2 large eggs at room temperature
2 large egg yolks at room temperature

Chocolate glaze

160 g of butter at room temperature
30 gr. mayonnaise
90 g dark chocolate, melted and slightly cooled
250 g of powdered sugar
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, dark chocolate, eggs, sour cream, mayonnaise, powdered sugar, brown sugar, cocoa

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat to 325°F (160°C). Spray a 12x9-inch (32x22 cm) metal baking pan with cooking spray and line it with parchment paper, allowing it to hang over the sides of the pan. Spray the paper with cooking spray.
In a small bowl, whisk the cocoa into the boiling water.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, all the flour, baking soda, and salt. In a large bowl, whisk together the vegetable oil, sour cream, eggs, and yolks. Pour the butter mixture into the cocoa powder and whisk slowly. Turn the mixer on low speed and gradually add the liquid mixture to the dry ingredients over 30 seconds.

Continue mixing on low speed for another 30 seconds. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on and mix the dough on low speed for another 10-15 seconds until smooth. Pour the batter into the prepared pan and bake for 30-35 minutes, until the cake springs back when lightly pressed and its internal temperature reaches 205°F (96°C).
Place the cake pan on a wire rack and cool for 30 minutes. Then remove the pan and let the cake cool completely before glazing, about 1 hour.

Chocolate glaze.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mayonnaise on high speed until light and fluffy, 3 to 4 minutes. Reduce the mixer speed to low and slowly pour in the melted chocolate. Continue beating at low speed, scraping down the sides of the bowl occasionally, until the chocolate and butter are completely combined.
Stop the mixer and add a third of the sugar. Mix on low speed, stopping occasionally to scrape down the sides of the bowl. Repeat until all the sugar is incorporated. Add the salt and continue beating for another 2-3 minutes until the icing is smooth and slightly lighter in color.

The glaze can be used immediately, stored in an airtight container at room temperature for 4 hours, or refrigerated for up to a week. Warm the chilled glaze to room temperature before using.