Devil’s Food Cake Layers

Name: Devil’s Food Cake Layers
Yield: Yield: 2 layers, 10 inches (25 cm) in diameter
Ingredients: 6 eggs; 8 ounces (225 g) bread flour; 8 ounces (225 g) cake flour; 2 cups (480 ml) sour cream; 2 cups (480 ml) buttermilk; 4 ounces (115 g) unsweetened cocoa powder; 1 pound 4 ounces (570 g) granulated sugar; 8 ounces (225 g) finely grated raw purple beets; 2 teaspoons (8 g) baking powder; 12 ounces (340 g) melted unsalted butter; 2 teaspoons (8 g) baking soda

Preparation info

Yield:
2
layers, 10 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 pound 4 ounces (570 g) granulated sugar
4

Dessert
Cake
Vegetarian

Method

Cover the bottom of 2 cake pans, 10 inches (25 cm) in diameter, with rounds of baking paper. Reserve.
Sift together the granulated sugar, cocoa powder, bread flour, cake flour, baking soda, and baking powder. Set aside.
Beat the eggs for 1 minute. Stir in the buttermilk and the sour cream. Add the reserved dry ingredients, mixing until well combined a