Devil's Food Cake

Devil's Food Cake (Adapted from KAF Baking Companion)

12 tablespoons unsalted butter, softened
1 3/4 cups bakers sugar (superfine, or whiz some granulated in a food processor)
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons vanilla
1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cups natural cocoa powder, sifted
2 teaspoons instant espresso powder
1 1/2 cups plain soymilk (can use regular milk)
4 large eggs

Preheat oven to 325

Line the bottoms of 2 9" cake pans with parchment and coat with nonstick spray. Set aside.

In a large mixing bowl, beat butter until creamy (30 seconds). Add sugar and beat until light and fluffly - at least 5 minutes. Mix in the salt, baking soda and vanilla.

In a medium bowl, whisk together flours and cocoa.

Dissolve the espresso powder into the soymilk

Mix the eggs, one at a time, into the creamed butter mixture - mixing well after each one. Pour in about 1/3 of the flour mixture and slowly beat just until combined. Add in 1/2 of the milk and another 1/3 of the flour mixture - mixing until combined. Scrape down the sides of the bowl, making sure to catch the very bottom. Mix in the rest of the milk and the remaining 1/3 flour mixture.

Evenly divide mixture between the prepared baking pans - lightly tap them on the counter to bring any air bubbles to the surface. Bake until the center lightly springs back when touched or a toothpick comes out with a few moist crumbs attached - roughly 28-38 minutes. Remove and set on a wire rack to cool for about 10 minutes. Remove from the pans and let cool completely.

Click here to be taken to the main post