Devil's Food Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• nonstick cooking spray
• 1 cup boiling water
• 4 ounces dutch-processed cocoa powder
• 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, at room temperature
• 2 large whole eggs, at room temperature
• 2 large egg yolks, at room temperature
• 5 1/2 ounces unsalted butter, room temperature
• 1 ounce mayonnaise
• 3 ounces semisweet chocolate, melted and cooled slightly
• 8 ounces powdered sugar
• 1 pinch kosher salt

Recipe

• 1 set a rack in the middle of the oven and preheat to 325 degrees.
• 2 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.
• 3 set aside.
• 4 whisk the boiling water and cocoa powder together in a small bowl and set aside.
• 5 combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
• 6 whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel.
• 7 add the oil mixture to the cocoa and water mixture and slowly whisk to combine.
• 8 with the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds.
• 9 continue to beat on low speed for another 30 seconds.
• 10 stop and scrape down the sides of the bowl.
• 11 continue to beat on low speed until the batter is smooth, 10 to 15 seconds.
• 12 pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees , 30 to 35 minutes.
• 13 cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
• 14 frosting:
• 15 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.
• 16 with the mixer on low, slowly add the melted chocolate.
• 17 continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• 18 turn off the mixer and add one-third of the sugar.
• 19 mix on low to combine, stopping to scrape down the sides of the bowl.
• 20 repeat until all of the sugar has been incorporated.
• 21 add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• 22 use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week.
• 23 bring to room temperature before using chilled frosting.