DirectionsStep1Set a rack in the middle of the oven and heat to 325oF. Spray a 9-by-13-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan like a sling, and spray the parchment with …Step2Whisk the boiling water and cocoa powder together in a medium bowl and set aside.Step3Combine the sugar, flours, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment.Step4Whisk the oil, sour cream, eggs, and egg yolks in a large pourable vessel, like a large measuring cup. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. The mixture will be thick.Step5With the mixer on low speed, slowly add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on l…Step6Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205oF, 30 to 35 minutes.Step7Cool in the pan on a wire rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.Step8Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment on high until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on l…Step9Turn off the mixer and add 1/3 of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting i…Step10Use immediately or store in an airtight container at room temperature for up to 4 hours, or refrigerate for up to a week. Bring to room temperature before using chilled frostingIngredientsIngredients1 cupBoiling Water4 ouncesDutch-Process Cocoa Powder10 ½ ouncesDark Brown Sugar5 ½ ouncesAll-Purpose Flour4 ouncesCake Flour1 teaspoonBaking Soda½ teaspoonKosher Salt1 cupVegetable Oil4 ½ ouncesSour Cream (at room temperature)2 Large Eggs (at room temperature)2 Large Egg Yolks (at room temperature)11 tablespoonsUnsalted Butter (at room temperature)1 ounceMayonnaise3 ouncesSemi-Sweet Chocolate (melted and cooled slightly)8 ouncesPowdered Sugaradd pinchKosher SaltSee moreFrom altonbrown.comRecipeDirectionsIngredientsExplore furtherDevil's Food Cake Recipe King Arthur Bakingkingarthurbaking.comChocolate Frosting for Devil's Food Cakefoodnetwork.comDevil's Food Cake Recipe Food Network Kitchen Food …foodnetwork.comThe Ultimate Devil's Food Cake Recipe - Martha Stewartmarthastewart.comOld-Fashioned Devil’s Food Cake - Baker by Naturebakerbynature.comRecommended to you based on what's popular • Feedback
Chocolate Ice Cream
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WebSep 8, 2014 · Instructions. Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, …
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WebMay 31, 2015 · Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, …
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Webdirections. Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan. Combine the flour, cocoa powder, salt, sugar, and baking soda in a …
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WebJun 6, 2021 · Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans. In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, …
WebJan 23, 2019 · Instructions. Preheat the oven to 350°F, and generously coat a 12-cup bundt pan with nonstick cooking spray or nonstick cooking spray with flour. To prepare the cake, whisk together the cocoa powder, flour, …
WebMar 9, 2024 · Then, add your water and mix very well, until fully incorporated. Step 3- Bake. Transfer the cake batter into a cake pan and bake for 25-30 minutes, or until a skewer comes out ‘just’ clean. Step 4- …
WebFeb 10, 2023 · Instructions. Preheat the oven to 300°F. Completely line a 6”-round cake pan with foil, folding the excess over the top rim, and coat with cooking spray. In a medium bowl, stir together the oil, vanilla, and …
WebPlace the eggs, sugar and salt into the bowl of a stand mixer with the whisk attachment and whisk for 1 1/2 minutes on medium-high speed. Add the …
WebWhip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce …
WebJan 29, 2020 · STEP FIVE Bake for 35-40 minutes until well risen, springy to the touch and just starting to come away from the edges of the tin.. STEP SIX Cool the cake in the tin for 10 minutes then carefully turn out onto a …
WebWatch how to make this recipe. Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment …
WebPlace an oven rack in the top third of the oven and crank the box to 350 degrees F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides and then flour. Finally, line …
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WebDirections. Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, …
WebProcedure. Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line …
WebJun 10, 2015 · Preheat oven to 350 degrees. In a bowl, add half the sugar, salt and cake flour; set aside. In a large bowl, use whisk to thoroughly combine egg whites, water, extract, and cream of tartar. The batter will …
WebPreheat oven to 350 degrees F. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. In a