Devil’s Food Cake Soup

Name: Devil’s Food Cake Soup
Yield: Yield: 1.01 kg/2 lb 3.52 oz
Cuisine: United States
Ingredients: Sugar 280 g 9.88 oz 27.7%; All-purpose flour 160 g 5.64 oz 15.83%; Cocoa powder 75 g 2.65 oz 7.42%; Egg yolks, at 21°C/70°F 40 g 1.41 oz 3.96%; Baking soda 3 g .11 oz .3%; Baking powder 2 g .07 oz .2%; Salt 1 g .04 oz .1%; Eggs, at 21°C/70°F 100 g 3.53 oz 9.89%; Butter, melted but cool 40 g 1.41 oz 3.96%; Water 350 g 12.34 oz; Fresh brewed coffee, at 21°C/70°F 150 g 5.29 oz 14.84%; Buttermilk, at 21°C/70°F 160 g 5.64 oz 15.83%; Corn syrup 100 g 3.52 oz

Preparation info

Yield:
1.01 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Sugar 280 g 9.88 oz 27.7%
All-purpose flour

Americas
United States
Dessert
Vegetarian

Method

Line a half sheet pan with a nonstick rubber mat; spray the interior border with a light mist of nonstick oil spray
Preheat a convection oven to 160°C/325°F.
Sift all of the dry ingredients onto a sheet of parchment paper.
Place the