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Blue Ribbon Decadent Devil’s Food Cake
COOK LIKE JAMES - BLOG26Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. unsweetened chocolate (chopped, Callebaut)
- 1/4 cup Dutch-processed cocoa powder (Callebaut)
- 1 tsp. instant espresso powder
- 1 1/4 cups water (boiling)
- 3/4 cup unbleached all purpose flour
- 3/4 cup cake flour
- 1 tsp. baking soda
- 1/4 tsp. table salt
- 8 oz. unsalted butter (2 sticks, softened, plus extra for greasing pans)
- 1 1/2 cups dark brown sugar (packed)
- 3 large eggs (room temperature)
- 1/2 cup sour cream
- 1 tsp. vanilla extract
- 3 sticks unsalted butter (softened, 60 to 65 degrees)
- 1 1/2 cups confectioners sugar (4 ounces)
- 1/2 cup Dutch-processed cocoa
- 1/8 tsp. salt
- 1/2 cup light corn syrup
- 1 tsp. vanilla extract
- 8 oz. milk (milk, semisweet, bittersweet, melted and cooled slightly - Lindt or Ghiradelli)
- 2 1/2 sticks unsalted butter (softened)
- 1/2 vanilla bean (halved lengthwise)
- 3 cups confectioners sugar (5 ounces)
- 1 pinch table salt
- 1 tsp. vanilla extract
- 2 Tbsp. heavy cream
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