Moist Devil's Food Cake

Recipe by Steve_G
READY IN: 45mins
SERVES: 12-16
YIELD: 1 cake




  • Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
  • Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
  • Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
  • Sift together flours, baking soda, and salt onto large bowl and set aside.
  • Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
  • Add brown sugar and beat on high until light and fluffy, about 3 minutes.
  • Stop mixer and scrape down bowl.
  • Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
  • Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
  • Stop mixer and scrape down bowl.
  • With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
  • Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
  • Do not overbeat.
  • Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
  • Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
  • If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
  • Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
  • Cool on wire rack 15 to 20 minutes.
  • Run knife around pan perimeter to loosen.
  • Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
  • Cool completely before frosting.