Ingredients for Moist Devil's Food Cake
- 1 ounce unsweetened chocolate, finely chopped
- Dutch Processed Cocoa Powder
- 1 cup boiling water
- All Purpose Flour
- Cake Flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- Unsalted Butter
- Dark Brown Sugar
- 2 large eggs
- 1 cup sour cream
- Vanilla Extract
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How to Make Moist Devil's Food Cake
- Adjust oven rack to upper- and lower-middle positions and preheat oven to 350°F (175°C).
- Grease three 8-inch round cake pans. Line the bottoms with parchment paper rounds, grease again, and dust with flour.
- In a medium bowl, whisk together the unsweetened chocolate and cocoa powder until combined.
- Gradually pour in the boiling water, whisking constantly until the mixture is completely smooth and glossy.
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
- In the bowl of a stand mixer, cream together the butter and brown sugar on medium-high speed until light and fluffy (about 3 minutes).
- Stop the mixer and scrape down the sides of the bowl.
- With the mixer running on medium-high speed, add the eggs one at a time, beating for 30 seconds after each addition.
- Reduce the mixer speed to medium. Add the sour cream and vanilla extract; beat until just combined.
- Stop the mixer and scrape down the bowl.
- With the mixer on low speed, gradually add about one-third of the dry ingredients, followed by about one-half of the chocolate mixture.
- Repeat, ending with the remaining dry ingredients. Mix until just combined (about 15 seconds). Do not overmix.
- Remove the bowl from the mixer. Gently scrape the bottom and sides of the bowl, folding to ensure all ingredients are incorporated.
- Divide the batter evenly among the prepared cake pans. Smooth the batter to the edges with an angled spatula.
- Place two pans on the lower-middle rack and one pan on the upper-middle rack of the preheated oven.
- Bake for 20-23 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 15-20 minutes.
- Run a knife around the perimeter of each pan to loosen the cakes.
- Invert the cakes onto a large wire rack. Carefully peel off the parchment paper, and reinvert onto a lightly greased wire rack to cool completely before frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
109g
Fat
72g
Carbs
14g
