Desserts‎ > ‎Cakes‎ > ‎

devil's food cake

3 oz bittersweet chocolate chopped
1 1/2 cups hot coffee or hot water or mixture of the two (i use espresso with water)
3 cups granulated sugar
1 1/2 cups cocoa powder
2 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 1/4 tsp kosher salt
3 extra large eggs
3/4 cup vegetable oil
1 cup sour cream + 1/2 cup milk or 1 1/2 cups buttermilk 
1 tsp vanilla

melt bittersweet chocolate in hot water/coffee.  Sift dry ingredients together (including sugar). Mix together the chocolate/coffee mixture, milk, sour cream and vanilla. In a mixer beat the eggs with the oil until thickened and doubled in volume (about 3-5 minutes).  Alternately add the dry and wet ingredients to the mixer, beginning and ending with the dry ingredients.  Mix until just incorporated.
Bake in 2-9" rounds that have been prepared with cooking spray and lined with baking paper. 
*note...for ding dongs, i make in a sheet pan and use a cookie cutter to cut the rounds.
Oven temp should be 350 and bake until tester comes out clean. For the sheet pan, it will go fast...about 20 minutes. For the cake rounds allow about 50 minutes, but check on it after 30 minutes.
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