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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 288.6
  • Total Fat: 18.4 g
  • Cholesterol: 53.0 mg
  • Sodium: 58.8 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Good Eats Devil's Food Cake with Icing calories by ingredient
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Good Eats Devil's Food Cake with Icing

Submitted by: *SPARKLEMAMA*
Good Eats Devil's Food Cake with Icing

Introduction

from the show good eats from the show good eats
Number of Servings: 24

Ingredients

    * Nonstick spray
    * 1 cup boiling water
    * 4 ounces Dutch process cocoa
    * 10 1/2 ounces dark brown sugar
    * 5 1/2 ounces all-purpose flour
    * 4 ounces cake flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon kosher salt
    * 1 cup vegetable oil
    * 4 1/2 ounces sour cream, room temperature
    * 2 large whole eggs, room temperature
    * 2 large egg yolks, room temperature
    * Chocolate Frosting, recipe follows


    Chocolate Frosting:

    * 5 1/2 ounces unsalted butter, room temperature
    * 1 ounce mayonnaise
    * 3 ounces semi-sweet chocolate, melted and cooled slightly
    * 8 ounces powdered sugar
    * Pinch kosher salt

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Directions

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 paper so it hangs over the sides of the pan, and spray the parchment with nonstick spray and set aside.

Whisk the boiling water and cocoa powder together in a small bowl and set aside.

Combine the sugar, flours, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs, and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, 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 low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.

Cool in the pan on a rack for 30 minutes, and then remove the cake from the pan and cool completely before frosting, about 1 hour.
Chocolate Frosting:

* 5 1/2 ounces unsalted butter, room temperature
* 1 ounce mayonnaise
* 3 ounces semi-sweet chocolate, melted and cooled slightly
* 8 ounces powdered sugar
* Pinch kosher salt

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, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.

Turn off the mixer and add one-third 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 is smooth and lightens slightly in color, 2 to 3 minutes.

Use 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 frosting.


Serving Size: makes 24 cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user *SPARKLEMAMA*.






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