Devil’s Food Cake

Name: Devil’s Food Cake
Yield: 1 layer, 10 inches (25 cm) in diameter
Ingredients: 1 cup (240 ml) sour cream; 1 cup (240 ml) buttermilk; 3 eggs; 1 teaspoon (4 g) baking powder; 1 teaspoon (4 g) baking soda; 4 ounces (115 g) cake flour; 4 ounces (115 g) bread flour; 2 ounces (55 g) unsweetened cocoa powder; 10 ounces (280 g) granulated sugar; 6 ounces (170 g) unsalted butter, melted; 4 ounces (115 g) finely grated raw purple beets

Preparation info

1
layer, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

10 ounces (280 g) granulated sugar
2 ounces (55

Dessert
Vegetarian
Cake

Method

Sift together the 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 sour cream. Add the reserved dry ingredients, mixing until well combined and smooth. Mix in the melted butter and the beets.
Pour the batter into a round cake pan,