Faith made this wonderful recipe for her school birthday treat. We watched this episode on TV. It is very tasty, not difficult and a good use for the cocoa you got for Christmas.
Sorry, none of the pictures that Emy and Angie are famous for.
Devils Food Cake Alton Brown
Wisk: 1 cup boiling water
4 ounces Dutch process cocoa
Set aside to cool
Preheat oven 325, rack in the middle
Spray a 9 x 13 and line with parchment (up the sides for easy lifting)
Spray the parchment too
Combine in a mixer:
5 ½ ounces all purpose flour
4 ounces cake flour
1 teaspoon baking soda
½ teaspoon kosher salt
In a pourable vessel whisk:
1 cup vegetable oil
4 ½ ounces sour cream, at room temperature
2 large whole eggs, at room temp
2 large egg yolks, at room temp
Add the cocoa/water to the oil mix
With mixer on low add the liquid over 30 seconds
Continue on low for another 30 seconds
Stop, scrape down the bowl
Continue on low until patter is smooth, 10 to 15 seconds
DO NOT OVER MIX
Pour into prepared pan. Bake until it springs back – internal temp - 205 degrees
30 to 35 minutes
(makes about 50 small cupcakes-bake for 25)
Meanwhile prepare the frosting
5 ½ ounce unsalted butter, room temp
1 ounce mayonnaise
3 ounces semi sweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch of salt (or use salted butter)
Beat the butter and mayonnaise with a mixer on high until light and fluffy, 3 to 4 minutes. On low speed, add the melted chocolate.
Continue on low until mixed, scrape the bowl as needed
Turn off the mixer, add one third of the sugar. Mix on low, scrapping down the sides
Repeat
Continue to beat until the frosting lightens and is very smooth - 2 to 3 minutes
Use immediately or store in an airtight container at room temp for 4 hours or refrigerate for one week. Bring to room temp before using.
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