Devil's Food Cake

Ingredients:

Cake

• 1 cup of boiling water
• 120 g cocoa
• 300 gr. brown sugar
• 160 g of premium flour
• 120 gr. cake flour
• 1 teaspoon baking soda
• 0.5 tsp salt
• 1 cup vegetable oil
• 130 g sour cream at room temperature
• 2 large eggs at room temperature
• 2 large egg yolks at room temperature

Chocolate glaze

• 160 g of butter at room temperature
• 30 gr. mayonnaise
• 90 g dark chocolate, melted and slightly cooled
• 250 g of powdered sugar
• A pinch of salt

Preparation:

1. Position a rack in the middle of the oven and preheat to 325°F (160°C). Spray a 12x9-inch (32x22 cm) metal baking pan with cooking spray and line it with parchment paper, allowing it to hang over the sides of the pan. Spray the paper with cooking spray.
2. In a small bowl, whisk the cocoa into the boiling water.
   
   In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, all the flour, baking soda, and salt. In a large bowl, whisk together the vegetable oil, sour cream, eggs, and yolks. Pour the butter mixture into the cocoa powder and whisk slowly. Turn the mixer on low speed and gradually add the liquid mixture to the dry ingredients over 30 seconds.
3. Continue mixing on low speed for another 30 seconds. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on and mix the dough on low speed for another 10-15 seconds until smooth. Pour the batter into the prepared pan and bake for 30-35 minutes, until the cake springs back when lightly pressed and its internal temperature reaches 205°F (96°C).
4. Place the cake pan on a wire rack and cool for 30 minutes. Then remove the pan and let the cake cool completely before glazing, about 1 hour.
   
   Chocolate glaze.
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mayonnaise on high speed until light and fluffy, 3 to 4 minutes. Reduce the mixer speed to low and slowly pour in the melted chocolate. Continue beating at low speed, scraping down the sides of the bowl occasionally, until the chocolate and butter are completely combined.
5. Stop the mixer and add a third of the sugar. Mix on low speed, stopping occasionally to scrape down the sides of the bowl. Repeat until all the sugar is incorporated. Add the salt and continue beating for another 2-3 minutes until the icing is smooth and slightly lighter in color.
   
   The glaze can be used immediately, stored in an airtight container at room temperature for 4 hours, or refrigerated for up to a week. Warm the chilled glaze to room temperature before using.