Devil’s Food Cake

Preparation info

  • Difficulty

    Easy

  • Yield 2 kg / 2 lb 3.27 oz 1 Half Sheet Pan/

    40

    Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 539 g / 1 lb 3.01 oz sugar
  • 157 g / 5.54 oz pastry flour
  • 157 g / 5.54 oz bread flour
  • 147 g / 5.19 oz cocoa powder
  • 49 g / 1.73 oz baking soda
  • 24 g / .85 oz baking powder
  • 15 g / .53 oz salt
  • 173 g / 6.1 oz eggs
  • 52 g / 1.83 oz egg yolks
  • 317 g / 11.18 oz buttermilk
  • 73 g /2.57 oz coffee
  • 298 g / 10.51 oz butter, melted but cool

Method

  1. Preheat a convection oven to 160°C / 325°F.
  2. Line a half sheet pan with a nonstick rubber mat. Spray the inside of the sheet pan’s frame with nonstick cooking spray.
  3. Sift all the dry ingredients into a medium bowl.
  4. In another medium bowl, combine the eggs, egg yolks, buttermilk, and coffee, then mix in the butter.
  5. Combine the wet ingredients with the dry ingredients using a whisk.
  6. Pour into the prepared pan and spread out evenly using an offset spatula.
  7. Bake until the cake springs back at the center of the sheet pan when gentle pressure is applied, about 15 minutes.
  8. Cool at room temperature. Once cool, freeze for 1 hour, then cut. It cuts very cleanly when it is partially frozen.
  9. Cut into rectangles 2.5 cm / 1 in by 7.5 cm / 3 in by 2.5 cm / 1 in.
  10. Reserve in an airtight container at room temperature. Discard any leftover pieces after service.