Moist and Tender Devil's Food Cake
The secrets to this moist, velvety chocolate cake are Dutch-processed cocoa, boiling water, baking soda, and sour cream.
Keywords
- Desserts or Baked Goods
- Chocolate
- Cakes
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Cooking tools:
- Standing mixer
- Sifter
- Cake pan
- Skewer
- Oven
- Mixing bowl
- Whisk
- Spatula
- Cooling rack
- Chef's knife
- Plate
- Parchment paper
- Wax paper
Ingredients
- 4 ounces (113 grams) unsweetened chocolate, chopped
- 1/4 cup (3/4 ounces/21 grams) Dutch-processed cocoa powder
- 1 1/4 cups water (boiling)
- 3/4 cup (3 3/4 ounces/106 grams) unbleached all-purpose flour
- 3/4 cup (3 ounces/85 grams) cake flour
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 8 ounces (227 grams) unsalted butter (2 sticks), softened, plus extra for greasing pans
- 1 1/2 cups packed (10 1/2 ounces/298 grams) dark brown sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
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