DEVIL FOOD CAKE RECIPE 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:

• Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
• In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It’ll look very runny at first, but will soon come together into a glossy, pourable batter.
• Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
• Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don’t remove the paper). Invert it again, onto a plate, so that it’s paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
• Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You’ll use them again later.
• Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
• Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
• Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
• When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)