DEVIL FOOD CAKE COOKIES RECIPES

Steps:

• Place 2 sticks unsalted butter in a stand mixer (or large bowl if using an electric hand mixer). Place 3 large eggs, 2 large egg yolks, and 1 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened, at least 1 hour.
• Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat 2 (9-inch) round cake pans with cooking spray, then line the bottom of each pan with a parchment paper round. Place 2 1/2 cups all-purpose flour, 1 cup Dutch-processed cocoa powder, 2 teaspoons baking soda, and 1 teaspoon kosher salt in a medium bowl and whisk to combine.
• Add 1 cup packed light brown sugar and 1 cup granulated sugar to the bowl of butter. Beat on medium speed with the paddle attachment until fluffy, 3 to 4 minutes. Stop the mixer and scrape down the paddle and sides of the bowl. Beat in the eggs and egg yolks one at a time, making sure each is fully incorporated before adding the next. Stop and scrape down the bowl again. Beat in 2 teaspoons vanilla extract.
• With the mixer on the lowest speed, beat in 1/3 of the flour mixture, then 1/2 cup of the sour cream. Beat in 1/2 of the remaining flour mixture, then the remaining sour cream. Beat in the remaining flour mixture until just combined. Add 1 cup hot coffee and whisk in by hand until just combined.
• Divide the batter between the cake pans and spread into an even layer. Bake until a tester inserted into the center of the cakes comes out clean, 38 to 44 minutes. Place the cakes on a wire rack and let cool for 20 minutes. Flip the cakes out of the pans onto the rack, discard the parchment, and let cool completely, about 1 hour. Meanwhile, make the frosting.
• Finely chop 12 ounces semi-sweet or bittersweet chocolate and place in a large bowl. Heat 1 cup heavy cream in a small saucepan over low heat until small bubbles form around the edges, 6 to 8 minutes. (Alternatively, microwave the cream until it begins to bubble, about 2 minutes.)
• Slowly pour the cream over the chocolate and whisk until the chocolate is melted completely. Add 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt and whisk to combine. Refrigerate uncovered until the ganache sets, about 30 minutes, stirring after 15 minutes to keep the ganache smooth.
• Using a stand mixer fitted with the paddle attachment or an electric hand mixer, whip the ganache on medium-high speed until fluffy and lightened in color, 3 to 4 minutes. Frost the top and sides of the cake with an offset spatula.

Steps:

• Preheat oven to 350ºF. Coat two large cookie sheets with cooking spray or line with parchment paper.
• In a small bowl, sift flour, baking soda and salt; set aside.
• In a blender or food processor, puree lentils with egg yolks until smooth; set aside.
• In a large mixing bowl using an electric mixer, cream butter, sugar and vanilla until light and fluffy. With mixer running on low speed, add melted chocolate; combine thoroughly. Add pureed lentils; mix well.
• Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky).
• Whip egg whites until soft peaks form; fold into the batter.
• Drop heaping teaspoons of batter onto prepared cookie sheets, leaving about 1-inch between cookies; bake until puffed and set, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Store in an airtight container. Dust with powdered sugar before serving.
• Serving size: 1 cookie