The Science Behind Devil's Food Cake
HTML-код
- Опубликовано: 2 авг 2024
- Do you like your Devil's food cake light and airy or dense and fudgy? Did you know you could have it just the way you like it by altering the ratios of chocolate, flour, and butter?
Subscribe for more easy and delicious recipes: full.sc/P8YgBt
More "Primary Ingredient" Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails: www.marthastewart.com/edf
Like Everyday Food: / everydayfood
Follow Everyday Food: / everydayfood
Everyday Food Pinterest: / everydayfood
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos 
Хобби
You know you are first you-tuber that actually explain what each ingredient does to the cake. I really appreciate that
same
Yess!
What about Gordon Ramsy? Ever heard of him?
+Beast Hunter yeah..he isn't a RUclipsr in my opinion
you'd like how to cook that! Sometimes she goes into depth like that.
in here, fudgy and dense cake are more expensive and considered as "cake for rich people". now I know why is this expensive. less flour, more butter and more chocolate. which is more expensive basic ingredients.
Fadli Ramadhan im pretty sure he said more butter, less flour, same chocolate ratio
same cocoa ratio, but he added melted chocolate which significantly adds to the richness of the cake.
Makes sense. Americans use tons of butter in their recipes but here where I live it's just so expensive...
dense cake Is discusting , way too strong flavor overly sweet and heavy.
There is something about this host that makes these videos 10% better
Wildtsen what's the other 90%
Wildtsen just messing with u
Wildtsen how he explains everything prolly
100%*
25℅ for his accent; i can understand it easily
I made this cake and it was honestly the BEST cake I've EVER had in my life! Will definitely make again
Which one did you do? I was thinking of doing the lighter version of it...
+Svetlik Muscat I made the dense version, never made the light version. hope it works out for you :)
+Monica C I actually wrote it down and will hopefully play with ratios as he suggested, although I bet the light version is equally as good!
+Svetlik Muscat you should use this frosting recipe www.marthastewart.com/318370/mrs-milmans-chocolate-frosting it's great :) but I would use a whisk because it's SO much faster
+Svetlik Muscat how did the cake come out? And if you did the light recipe can you pleas pass it?
My favorite devil's food recipe is one of Martha's older recipes that uses strong coffee mixed into the cocoa/water mixture. It's a fluffier texture than the dense one he made here but it's so chocolatey and delicious! I'll never stray from that recipe!
i follow the light and airy recipe, it turns out amazing!!!!!
there are couples things must be notices.
1. everything must be room temperature. use caster sugar if you have
2. the butter have to be completely soft or it wont combine egg well
3. dont over mix the batter or over bake
hope these tips help~
I have a question. Do i add melted chocolate?
Love Thomas Joseph!! I love how he explains ingredients and methods with science and logic! So easy to understand!
Love how he adds additional info with every ingredients. Good job there, chef
I love how Thomas and I always have the same preference
made this cake this past weekend and it was great! Of course I went for the dense version!
I just love his videos, they are really the ones I watch on Everyday Food. So informative and such a great demeanor.
I look at a lot of cooking classes on youtube,but this guy right here is the best im so connected to what he teaches
I had no idea there were two versions of devil's food cake. This is why I love you Thomas. I learn something new from you every day! :)
I thought I'd share my Yankee to Brit conversation to save someone the time for anyone wanting the ingredients for the dense fudgy cake.
396g Butter
113g Cooking Chocolate 70% cocoa solids (Bittersweet Chocolate)
432g granulated sugar
75 g Green & Blacks Organic Cocoa Powder (Dutch Cocoa)
177ml hot water
187ml sour cream
4 large eggs
Vanilla extract 1 tbsp
Baking soda 1tsp
1/5 tsp Salt
Because we don’t have cake flour here, our dear state treasure Nigella Lawson suggests we use 448g plain flour minus 4tbsp and add 4 tbsp cornflower to get the equivalent of 2 cups of Cake flour
9" cake tin is still gonna be a 9” cake tin in the UK (just in case your thick as a brick)
Gabrièlé thank you
you're the man
Haha... I love you converting everything to grams but then gets a smack in the face with inches at the end, lol. 9 inches = 22-23 cm. You're welcome, all true metric followers!
Crap that's a lot of butter. That's 2 whole blocks 🤪 and it's so expensive aswell
Gabrièlé how did 1/2 tsp of salt become 1/5?
The production of these videos makes me so happy. Such amazing recipes and tips
I love your videos because you explain what each ingredient is doing to affect the final product. Thank you!
These videos are the best! Great explanations - great products :) Make the cake like chocolate chip cookies a lot - with Dutch cacao instead of some flower (of course, Dutchie here ;) - it's amazing :D
perfect method, I`m adding this to my cook notebook right now! thank you so much :)
Thank you Thomas... absolute LOVE watching your video... you explain things so wonderfully!!
OMG i'm soo in love with this guy n his explanation seriously amazing thanks blessings
2:46 it hurts me when they don't use a spoon to grab all the chocolate in the bowl
best dark chocolate ganache
400ml heavy cream
400 gram dark chocolate
75 gram butter
I love both kinds so both recipes will go to good use here:)
Thanks for sharing!
THANK YOU!! I've been looking for some thing like this to explain what ingredients and their ratios do in a recipe.
Smart and good looking chef. Hard to focus on video.
takeru91 I agree
he seems gays to me
Gays can be attractive too, maggs mum. I know, weird concept...
maggs mum why
Angela Qi can you not see.the way he talks and his gestures
Guys, just make the recipe on the back of the Hershey's canister and sub the milk with buttermilk (if you have it), and boiling water with coffee (you won't taste the coffee; it just makes the chocolate taste more pronounced). If you have high-quality cocoa powder, use that instead of Hershey's, and just go to their website to find the recipe. I've been cooking for years, and that is my go-to chocolate cake. It is amazing. My favorite cocoa powder is Pernigotti cocoa powder and can be found on amazon.com and other sites.
+Memoria James (memoriaj) ooh thank you for the advice! this recipe is kind of annoyingly complicated ahaha
Suja Gunasekaran
You're very welcome!! I hope you like it!!
Memoria James thanks
Just want to say that I really like your videos. It's way different from your typical cooking tutorials and I really learn a lot from it. Keep up the good work and I'm definitely looking forward to more vids
Thanks for sharing your approach and scientific explanations as you go along. Cannot wait to try it for my sons birthday.
You should make kitchen conundrums for french toast
thank you sooooooo much 🙌....
i made this cake for my nephew's first birthday and everyone loved it and was asking for the recipe 😉....btw i made the dense and fudgy version 😍
Hello.. can you share the written recipe please 😭
@@yuri2441 www.marthastewart.com/1147735/fudgy-devils-food-cake-chocolate-ganache-frosting
Thankyou for the details & tips! This is really beautiful & delicious.
Between i loveeee this science explained for cooking. It's so satisfying that actually mkes things easier to make and understand
I feel like if their is a heaven, I'd have this cake there everyday 🙌🏻
Could you share the recipe of banana pudding?
Am such a big fan of Thomas Joseph. As a former culinary student, I appreciate how articulate he is about explaining the what and whys of mastering baking.
love the unique, refresh, ordered and clean style !
finally, i can understand the science of food.
He’s legit made me think that you need a diploma/degree in math, chemistry and food tech to be a baker.
No you don't lol I tried baking when I was a teen, it didn't go well lmao so I stayed away unless it came from a box haha But, Now I am baking up a storm and getting into my groove....now I'm not a pro or anything but I've made a few cheesecakes and this deviously delicious devil's food cake as well as a lemon pound cake!! Just be confident and it will all come together
Love you Thomas, explain ed everything very clearly
Very explanatory and you give great instruction and ingredients many dont even give ingredients. I am sure that your recipes taste as good as they look too. You are a professional chef not like there other opportunists on YT
Hi! Thank you for sharing these info, and i'd like to ask you a question, what is the diffrence between "mixing butter and sugar then add eggs" and "beating eggs with sugan then add melted butter"??
Thanks again
Hi! So I’m some 6 years late. But mixing soft butter and sugar is called creaming, and its done to mix with the eggs and form whats called an emulsion. Its a more complicated thing, but basically it means you’ll have what looks like a batter after you add the eggs. Adding eggs with sugar and then adding butter would be a different process
@@blu_laza that's true but damn 6 years late lol 😆
A dear friend has asked me to make him a devil's food cake with mint chocolate chip icing. Now I at least have a perfect, fudgy cake recipe!
Thank you. Always enjoy your videos.
Excellent presentation, thanks so much for sharing
+Everyday Food
Could you put the measurements in grams, please? :)
Thanks in advance!
Yup. This is my science project.
he is soo clear and precise ! i like it
I love how he brings science into cooking. His explanation itself makes the half recipe easy!!!!! Thanks for giving away your secrets :D
please write in the description the recipes in grams as I do not speak English .I'm a big fan of yours if not difficult to write recipes please
ю з so how did you get there? Are you able to understand what is Thomas saying?
ю з n
Valeriya Rubanova huh?
You mean it RAISES the pH right? It does not neutralize it. The alkaline neutralizes the acidity, not the pH. They are inverted. Come on Tommy!
Brilliant explanation - I did cookery at school back in the 70s and it wasn't explained at all as far as I can recall. All these years, now perhaps my cakes will improve...
What an explanation! Thank u sir for educating us!
if you use natural cocoa that isn't dutch processed and is more acidic, do you still need the sour cream?
If u use natural cocoa u still need the sour cream. It will still work but the cake will rise a bit more. It's not a bad thing though
Baking is just like chemistry, just don’t lick the spoon.
Thank you so much for sharing the tips.
This was a great video and great explanation. I learned a lot from it. And he is also a really great instructor. I really enjoyed watching it and can't wait to try. Thank you.
you know, I KNOW what a Devil's food cake is, but NEVER had one
Zetamoon it’s just chocolate. Unless you specifically try to pick out all the specific flavors while eating it, it’s the same
@@queensapphire65 so what differs devil cake from chocolate cake though? im confusedffdd
Louraine Villalon It uses Dutch Processed cocoa which is alkaline so it affects the colour and the taste .
I heard coffee brings out the flavor of chocolate.
Lola Cole so does a pinch of salt
Dalal Isaac coffee works too but espresso works better
Yep
Vanilla too
Coffee plus sat is awesome
i learn alot from whatching your videos. thank you so much!
Thank you Thomas, love these series of.
hey :) does anyone know whats special about cake flour? is it the same as self-rising flower? or is it just all purpose flour?
+Enya Foerster Nah! Totally different. Depending on the protein content, which generates various gluten level, people classify those flour into 4 types: Bread Flour: 14 - 16%, All-Purpose (AP) Flour: 10 - 12%, Pastry Flour: 9%, Cake Flour: 7-8%. The less gluten, the more light and airy structure of baked goods you have.
Self rising or plain flour... I didn't understand what's the cake flour
Has anyone tried making the light and airy one using his recipe here. I once attempted a recipe which said light and airy and it turned out dry and crumbly despite following the measurements to a T.I am looking for a moist and fluffy one but that has eluded me for a long time.
+butterbean818 Try mine!
DRY INGREDIENTS:
1 ½ cup cake flour
½ cup cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 ⅓ cup superfine sugar
½ cup unsalted butter
Blend
WET INGREDIENTS:
½ cup milk
½ cup hot coffee
1 tsp. vanilla
Add to the dry mix and blend
Add 2 whipped eggs and blend
2x 8” cake pans, grease, parchment bottom, flour sides
Tap
350oF, 30 mins
Cool in pan 20 mins, take out, cool completely.
+butterbean818
Check out "Sponge cake"...from Gordon Ramsay
+Tân Phạm Nguyễn Ngọc (Ti Béo) Thank you :)
You're welcome!
Hey, just a quick additional tip, make sure not to over-mix or mix too fast. Just mix it until it's a little more than just combined and you'll be able to leave the air inside the cake while keeping the batter moist.
Awesome explanation , before I was always confused b/w two, thanks for sharing
Kitchen science 👍🏻thumbs up for the one who finally explained how ingredients make differences in texture and taste .. thank u chef
He doesn't have a ring. I'm going for it. #hottiechef
Alex Michael Good lucky!!!
Catch him, Sir!
Alex Michael NO! He'll be mine
Amen to that :)
Alex Michael good luck and all the best
I WANT CAKE
I watched many videos of layered cakes ...to figure out the cake size that looks best...but none of the RUclipsrs specified the size of the cake pan ..and then half way around i remembered you specify everything and i came here to look for it...and there it is😊😁...you are the best hahaha....
I am in love! This cake is soooo good!
can I use butter milk instead of sour cream??plz tell
Udita Ghosh no. They are not the same thing. Good question though!
Don't you wanna come to my home a cook me everyday?
LOL
Another good one . I always look forward to your episodes
I tried the light and airy one
and used regular coco powder instead .. and added 1 extra spoon of baking soda and it came out just perfect
thanks to you 😄😄😄
The 2 nd one
Lol he reminds me of Michael from Collabro 😂
THANK YOU, THANK YOU, THANK YOU!! Finally, a rich chocolate cake that doesn't taste like "hollow-flavored" cocoa powder as so many other devil's food cakes I've tried. I followed the dense/fudgy recipe, but made a few changes: I used a bundt pan, swapped the hot water for 3/4 cup dark roast coffee, used Valrhona chocolate discs for the "melted chocolate" step, and drizzled on Valrhona chocolate ganache for the "frosting." Everyone loved it! Thank you for this recipe!
I love these videos, thank you soooo much!
this guy seems too smart to just be a baker
He's a food scientist.
he loves what he does and he knows what he does ;)
r u an artist?
you kinda have to be smart to be a good baker, its like an edible form of chemistry in its own way
very true. food chemistry is really important.
Thomas, how can I replace the sour cream??? Is really hard to find it in my country, any suggestions?? thanks!!! love from Peru!!
Im not Thomas, sorry about that. But to your question, you can use plain unsweetened yoghurt. It worked for me for certain recipes which required sour cream:)
+Rashy Perera Thanks!!!! :)
+Naty Z. You can also use Buttermilk :) It works for me. Use the same ratio.
+Austin Dayacap thanks!!!!
+Naty Z. Cream and lemon/vinegar also works. It's usually 1 tbsp. vinegar/lemon plus enough cream to make 1 cup.
Thanks for your awesome tutorials!
Really interesting with the addition of sour cream instead of milk. Most recipes call for non-dutch cocoa powder for the acidy, but you make up for it with the sour cream and still get to use the dutch powder to make a dark colored cake
pls do a perfect homemade chocolate..
+Phalla Chhay thats not possible. you would need a conche for that. otherwise the chocolate would be grainy.
+Alexander Petrohv thx for the tip:)
Phalla Chhay :D
what's the recipe for the icing?
It's a swis me rang chocolate and he has a recipe for it
+Random 3 *Swiss meringue
oh okay guys thank you! :)
+Aphrodite Pt I wish they'd posted the full recipe online, but I'll be making this one for someone's birthday next week
I'd go for the fudgy one :P
Your video is very educational...you explain everything, i like it
Thank you Thomas, another great video.
How many grams is a stick of butter?
+Emm Jay 113g :)
***** thank you
+Emm Jay A stick of butter is an American standard measure of four ounces which, as already mentioned, is around 113 grams.
We need the U. S. to go metric like the rest of the world. Gotta watch out for their liquid measures, too, as they are different from the Imperial units. Ditto spoon sizes can vary between Australia, Britain, and the U. S.
+UncleGweilo I only recently found out butter is packaged differently in the states. In australia, you get them in 250g blocks. So imagine how much butter I thought was going into those recipes whenever they said 'put a stick of butter'...those crazy americans :P
+co0kii plus, our sticks are exactly a quarter pound, and come wrapped in wax paper with measurements printed on them. that's pretty handy.
how much is 3 sticks of butter in grams....
1 stick is around 113.8 grams. 3 sticks gives around 340 grams
Param Rajguru 3.5 stick of butter = 398 grams
@@nihadabukishk4274 3,5 sticks of butter = 396,9 gr
omg i love this!!! this is going to help me so much with my cooking classes!!! THX!!!!!!!!
I ´ve tried it and it came out very yum yum Thank you very Much for this amazing cake
I love this host!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Chef) lol
he makes me trying really hard to not to lick the screen.. :(
For him or the cake? 😂
Hi Thomas you are simply awesome I just love the way you demonstrate your cooking skills and the personality you are . I wish I could taste something made by you . Anyways can you please make a recipe on doughnut "donut" ? Fried one . And my favourite is cinnamon sugar :) . Thank you
Seriously... you are the BEST. Your vids are the best in here. Always looking for you.
I really, really wish what is a fairly decent series of youtube videos on "science" and food wouldn't use "cups" as a measuring device for anything other than liquid volume. my cup of flour could be 10-15% different to your cup depending on if you or i pack the flour down more or less than each other. FFS please use grams (or at worst lbs and oz.)... even a stick of butter is more useful than cups because as far as i know american butter sticks are standardised at 113g..... but a cup has such a large error potential, it's pointless when looking for precise measurements. PLEASE CHANGE YOUR WAYS!
Jeez, calm down. Just so you know, the proper way to measure flour is to overfill the cup, then with a knife you level it. You know if you just do a little research cups a really easy...
but even if everyone knew that, what if the flour i buy is slightly coarser or finer than what he's used to work out his "science" based recipes? i'll end up with more or less flour that he intended. i'm fine if people want to use cups or whatever for measuring their stuff, just don't call it science. There's a reason scientists developed the SI units.
Is it really THAT BAD if you get a teaspoon more or less than he did? You're still gonna get THE SAME chemical reaction, and, in my opinion, it's really not gonna make a HUGE difference. Yes, cups are not exactly all the same, but even if its not exact, it's still science.
Is it just me who's disgusted by the dense & fudgy top at the thumbnail because of trypophobia? no? okay.
+Monica Severine Don't google it folks, icky pics.
;-)
No I have it and I cringed right when I saw it! 😣😣
+Monica Severine I'm very trypophobic, and I am *very* easily disgusted by anything resembling bubbles/holes, but surprisingly, this cake top didn't trigger me. I don't know why.
Even the disgusting Cadbury Bubbly is enough to get me to almost puke, but not this cake.
+Yashasvi i am exactly the same omfg
+Yashasvi whats wrong with bubbles? wait till u get a life partner who is bubbly :)
Best channel!! Best videos I always get back to!! ♥️♥️
hi Thomas, i really love your videos.. this one and the brownies as well
I LOVE learning the science behind cooking!!
Great content! Nice show. Watched and Thanks for sharing your wonderful videos
the dense fudgy version with a raspberry filling in center is what im making for my family reunion this year!
I love these scientific videos. Please make a video on how to make the icing for this cake. Thanks