Devil's Food Cake

Got to love a GREAT chocolate cake...try this out... Devil's Food Cake from Alton Brown. I know I have said this before, but I will say it...AGAIN :) Tad and I are Alton Brown "Good Eats" Goo-Roos, and proud of it. Not one thing that I have ever tried of his has turned out bad. This is another GREAT one. Just note...Dutch Process Cocoa is not the same as your unsweetend baking cocoa. Be sure to find the right one one. There are several different brands out there. I Googled it and found out what containers to look for and found it at a grocery store in Lehi.

Ingredients

• Nonstick spray
• 1 cup boiling water
• 4 ounces Dutch-process cocoa
• 10 1/2 ounces dark brown sugar
• 5 1/2 ounces all-purpose flour
• 4 ounces cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup vegetable oil
• 4 1/2 ounces sour cream, at room temperature
• 2 large whole eggs, at room temperature
• 2 large egg yolks, at room temperature

Directions

Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.

Whisk the boiling water and cocoa powder together in a small bowl and set aside.
Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

Chocolate Frosting:

• 5 1/2 ounces unsalted butter, room temperature
• 1 ounce mayonnaise
• 3 ounces semi-sweet chocolate, melted and cooled slightly
• 8 ounces powdered sugar
• Pinch kosher salt

Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.

Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Thank Goodness we are "Good Eat"Goo-Roos have have our DVR set for all new recordings. Thank you Food Network and Alton Brown! This is the BEST cake!!