Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Devil Of A Cake
Save Recipe Print
Total:
2 hr 25 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
35 min
Yield:
1 (13 by 9-inch) cake, 15 to 20 servings
Level:
Intermediate
Total:
2 hr 25 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
35 min
Yield:
1 (13 by 9-inch) cake, 15 to 20 servings
Level:
Intermediate

Ingredients

Chocolate Frosting:

Directions

Watch how to make this recipe.

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:

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.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Meat Loaf

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Dump Cakes

Recipe courtesy of Ree Drummond

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Browse Reviews By Keyword