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Devil's Food Cake- A chocolate cake that's got it all
Submitted by cooksgirl on May 16, 2003 at 7:44 pmDESCRIPTION
Devil's Food Cake- A chocolate cake that's got it allSUMMARY
Yield 0 File under cakesINSTRUCTIONS
This recipe is from Pam Anderson's cookbook, CookSmart. I have edited the directions to be a little more specific than she has in her version.2 cups sugar (14 oz) (I used superfine)
1 3/4 cups cake flour (6 oz)
2 TBSP cornstarch
1 tsp baking soda
3/4 tsp salt
2/3 cup dutch cocoa (2 oz) I use Pernigotti from Williams-Sonoma
3/4 cup boiling water (6 fl. oz)
1/2 cup sour cream (4 1/2 fl. oz)
1 tsp vanilla
4 large egg whites, room temperature
14 TBSP butter, melted but not hotAdjust oven to lower middle position and preheat oven to 350. Generously grease and flour two 8x2 inch round cake pans. I also put parchment paper in the bottoms.
Whisk sugar, flour, cornstarch, baking soda and salt in large bowl of stand mixer and set aside. (I weighed all the ingredients and then sifted them into my large stand mixer bowl instead of the whisking)
Place cocoa in medium bowl. Whisk in 3/4 cup boiling water until smooth. Stir in sour cream and vanilla. Set aside.
Mix melted butter into dry ingredients with paddle attachment on low for 1 minute. Mixture should be combined but will not look smooth like batter. Add cocoa mixture, increase speed to medium (#5) and beat for 2 1/2 minutes until batter is smooth. While batter is mixing, beat egg whites with hand mixer until they reach soft peaks.
Remove mixer bowl from stand and carefully fold in egg whites with a large whisk until no visible streaks of egg whites are left. Divide batter into pans (about 1 lb. 5 oz of batter in each pan). Bake until skewer inserted into center comes out with wet crumbs, about 30-35 minutes. Remove from oven and let cool on wire rack for 10 minutes. Invert and turn out onto wire racks to continue cooling.
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