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

Ingredients

  • Nonstick cooking 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
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

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.

IDEAS YOU'LL LOVE

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c