The Science Behind Devil's Food Cake

[@sanjanapratti7029]

You know you are first you-tuber that actually explain what each ingredient does to the cake. I really appreciate that

[@Fires_and_RiverBeds]

same

[@clubmate7382]

Yess!

[@beasthunter2567]

What about Gordon Ramsy? Ever heard of him?

[@sanjanapratti7029]

+Beast Hunter yeah..he isn't a KZbinr in my opinion

[@vivdizzler]

you'd like how to cook that! Sometimes she goes into depth like that.

[@antonsimonsen9382]

There is something about this host that makes these videos 10% better

[@bryanmartinez6600]

Wildtsen what's the other 90%

[@bryanmartinez6600]

Wildtsen just messing with u

[@TaveshDaFeesh]

Wildtsen how he explains everything prolly

[@Carolina-yc7hy]

100%*

[@vicenteisaaclopezvaldez2450]

25℅ for his accent; i can understand it easily

[@fadlicuy2922]

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.

[@Noxstaya]

Fadli Ramadhan im pretty sure he said more butter, less flour, same chocolate ratio

[@luiscastilloful]

same cocoa ratio, but he added melted chocolate which significantly adds to the richness of the cake.

[@biamenezes7801]

Makes sense. Americans use tons of butter in their recipes but here where I live it's just so expensive...

[@raphaels33]

dense cake Is discusting , way too strong flavor overly sweet and heavy.

[@MonicaCostello]

I made this cake and it was honestly the BEST cake I've EVER had in my life! Will definitely make again

[@Metaio83]

Which one did you do? I was thinking of doing the lighter version of it...

[@MonicaCostello]

+Svetlik Muscat I made the dense version, never made the light version. hope it works out for you :)

[@Metaio83]

+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!

[@MonicaCostello]

+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

[@elisamuniz5251]

+Svetlik Muscat how did the cake come out? And if you did the light recipe can you pleas pass it?

[@allilam9081]

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~

[@fafiliebe]

I have a question. Do i add melted chocolate?

[@Chassidy20]

I love how Thomas and I always have the same preference

[@helpfulnatural]

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!

[@appleblossomhubbard545]

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

[@takeru91]

Smart and good looking chef. Hard to focus on video.

[@hidingfromyou4455]

takeru91 I agree

[@maggie19ful]

he seems gays to me

[@m1sh474]

Gays can be attractive too, maggs mum. I know, weird concept...

[@AngelaQi]

maggs mum why

[@maggie19ful]

Angela Qi can you not see.the way he talks and his gestures

[@gabriele9903]

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)

[@sabrinawitch22]

Gabrièlé thank you

[@bioshock369]

you're the man

[@SamirCCat]

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!

[@LR78627]

Crap that's a lot of butter. That's 2 whole blocks 🤪 and it's so expensive aswell

[@cheriness]

Gabrièlé how did 1/2 tsp of salt become 1/5?

[@chiaraippoliti]

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.

[@suja5171]

+Memoria James (memoriaj) ooh thank you for the advice! this recipe is kind of annoyingly complicated ahaha

[@chiaraippoliti]

Suja Gunasekaran You're very welcome!! I hope you like it!!

[@mandyhorne4333]

Memoria James thanks

[@shaidzon2189]

Love how he adds additional info with every ingredients. Good job there, chef

[@metalrammusloler9793]

best dark chocolate ganache 400ml heavy cream 400 gram dark chocolate 75 gram butter

[@jennifercollins4538]

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.

[@vicenteisaaclopezvaldez2450]

2:46 it hurts me when they don't use a spoon to grab all the chocolate in the bowl

[@blu_laza]

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

[@janmichetti1063]

made this cake this past weekend and it was great! Of course I went for the dense version!

[@Golfer-js3xl]

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!

[@notasimplesponge]

He’s legit made me think that you need a diploma/degree in math, chemistry and food tech to be a baker.

[@rosesankey6100]

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

[@metalheadofmadness]

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! :)

[@rahajengdyah2284]

finally, i can understand the science of food.

[@vivianmicheau3125]

I love this guy, he's so adorable. He can teach me anything.

[@isabellagiao]

perfect method, I`m adding this to my cook notebook right now! thank you so much :)

[@xerinmahmud5376]

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 😄😄😄

[@Sai-wf8pz]

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!

[@saharmohamed2201]

you r the first cooker who explain the result according to its ingredient. U R really unique cooker. go on

[@unofoxy_roxy]

I feel like if their is a heaven, I'd have this cake there everyday 🙌🏻

[@RecepieReviews]

I watched many videos of layered cakes ...to figure out the cake size that looks best...but none of the KZbinrs 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....

[@summaiyasharif9608]

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 😍

[@yuri2441]

Hello.. can you share the written recipe please 😭

[@roua2001]

@@yuri2441 www.marthastewart.com/1147735/fudgy-devils-food-cake-chocolate-ganache-frosting

[@queenpushycat]

Love Thomas Joseph!! I love how he explains ingredients and methods with science and logic! So easy to understand!

[@singe0diabolique]

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!

[@spacegrl]

I just love his videos, they are really the ones I watch on Everyday Food. So informative and such a great demeanor.

[@zeydkhalil8054]

You should make kitchen conundrums for french toast

[@Silverbell_Styx]

the dense fudgy version with a raspberry filling in center is what im making for my family reunion this year!

[@alexgolubski]

He doesn't have a ring. I'm going for it. #hottiechef

[@ailura1122]

Alex Michael Good lucky!!!

[@Hxrb]

Catch him, Sir!

[@christhompson5012]

Alex Michael NO! He'll be mine

[@KamalikaMukherjee81]

Amen to that :)

[@foodylfstyl]

Alex Michael good luck and all the best

[@Jolene8]

Dense and fudgey! Yess!... I love this host. He's fabulous.

[@blackbeerd]

this guy seems too smart to just be a baker

[@rawshop]

He's a food scientist.

[@demyvirgo]

he loves what he does and he knows what he does ;)

[@Tehlls]

r u an artist?

[@LPSAngoraBunny]

you kinda have to be smart to be a good baker, its like an edible form of chemistry in its own way

[@aliahmukz]

very true. food chemistry is really important.

[@marimare1]

Made it today, with the chocolate frosting! Omagadddd that was the best cake I have ever made. Perfect!

[@xanthynayaffa]

Recipe pls?

[@IsseiRenkiTakahashi]

Yup. This is my science project.

[@debbiethomas3687]

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...

[@theyoutubecuisine796]

Baking is just like chemistry, just don’t lick the spoon.

[@babinanina]

I ´ve tried it and it came out very yum yum Thank you very Much for this amazing cake

[@TravelGretl]

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

[@vaneace]

Why hadn’t I seen this video before? I would had saved a lot of money … thank you so much.. excellent explanation!

[@ZetamoonAmos]

you know, I KNOW what a Devil's food cake is, but NEVER had one

[@queensapphire65]

Zetamoon it’s just chocolate. Unless you specifically try to pick out all the specific flavors while eating it, it’s the same

[@lourainevillalon3852]

@@queensapphire65 so what differs devil cake from chocolate cake though? im confusedffdd

[@dafnydcunha9831]

Louraine Villalon It uses Dutch Processed cocoa which is alkaline so it affects the colour and the taste .

[@ruthashleystern9352]

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

[@книпк]

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

[@valeriiarubanova7831]

ю з so how did you get there? Are you able to understand what is Thomas saying?

[@danieldineros7062]

ю з n

[@ofunnemordi]

Valeriya Rubanova huh?

[@jennny112446]

Thanks for sharing your approach and scientific explanations as you go along. Cannot wait to try it for my sons birthday.

[@lolacole5653]

I heard coffee brings out the flavor of chocolate.

[@4ufm]

Lola Cole so does a pinch of salt

[@tanishaali2619]

Dalal Isaac coffee works too but espresso works better

[@bl6973]

Yep

[@marimare1]

Vanilla too

[@rishimajaju7650]

Coffee plus sat is awesome

[@queentina11]

Thanks for the video. My cakes always came out dense and I like light and airy and could never figure out how to do it.

[@bansshan7306]

+Everyday Food Could you put the measurements in grams, please? :) Thanks in advance!

[@mariaangala5655]

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

[@mialune]

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

[@blu_laza]

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

[@shannon1681]

@@blu_laza that's true but damn 6 years late lol 😆

[@aliahmukz]

i learned food chemistry in uni. my professor asked the class to observe cooking videos and give comment regarding protein denaturation especially in eggs. he said to determine whether the eggs are fresh or not, the whites must be well intact with the yellows. if the whites are watery, the eggs aren't fresh. THANK YOU FOR THIS HELPFUL VIDEO.

[@mauroangst]

Don't you wanna come to my home a cook me everyday?

[@CoolFairy111d]

LOL

[@charlie_mario6292]

It’s amazing that you can make cake that’s dense but not rubbery

[@soomikim8561]

Could you share the recipe of banana pudding?

[@raniadandis7564]

Kitchen science 👍🏻thumbs up for the one who finally explained how ingredients make differences in texture and taste .. thank u chef

[@Kopat527]

I WANT CAKE

[@tanmay2022]

I love how he brings science into cooking. His explanation itself makes the half recipe easy!!!!! Thanks for giving away your secrets :D

[@aevariety1585]

if you use natural cocoa that isn't dutch processed and is more acidic, do you still need the sour cream?

[@anthonyvenedicto518]

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

[@ShawdiR]

I love your videos because you explain what each ingredient is doing to affect the final product. Thank you!

[@jadaalaviciee2057]

The 2 nd one

[@MitchsKitchenUK]

The production of these videos makes me so happy. Such amazing recipes and tips

[@udita9462]

can I use butter milk instead of sour cream??plz tell

[@genevieve6652]

Udita Ghosh no. They are not the same thing. Good question though!

[@lampadashorde5989]

I made the fudgy version and it came out GREAT!

[@MsMaul]

hey :) does anyone know whats special about cake flour? is it the same as self-rising flower? or is it just all purpose flour?

[@pnntan]

+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.

[@mariachr2310]

Self rising or plain flour... I didn't understand what's the cake flour

[@sharinaqayum3771]

Thank you Thomas... absolute LOVE watching your video... you explain things so wonderfully!!

[@LoomsAndCraftsByEl]

Lol he reminds me of Michael from Collabro 😂

[@foxiiroxii4925]

i did this dense and fudgy version and it VERY dense and fudgy . this cake is very sturdy for stacking as he mentioned and feels really heavy compared to other cakes i made. loved the flavor! so perfect with a cup of milk. make sure to use cake flour and not all purpose flour

[@anthonyvenedicto518]

Nice. How about trying this cake with a hot cup of coffee, chocolate and coffee go so well

[@phallachhay5872]

pls do a perfect homemade chocolate..

[@Frühobst]

+Phalla Chhay thats not possible. you would need a conche for that. otherwise the chocolate would be grainy.

[@phallachhay5872]

+Alexander Petrohv thx for the tip:)

[@Frühobst]

Phalla Chhay :D

[@ruvindrigunawardena3369]

he is soo clear and precise ! i like it

[@aphrodite193]

what's the recipe for the icing?

[@josh-lh1lc]

It's a swis me rang chocolate and he has a recipe for it

[@GeneCogenesixxtheripper]

+Random 3 *Swiss meringue

[@aphrodite193]

oh okay guys thank you! :)

[@caspersastro]

+Aphrodite Pt I wish they'd posted the full recipe online, but I'll be making this one for someone's birthday next week

[@aphrodite193]

I'd go for the fudgy one :P

[@StuartSafford]

I prefer the dense and fudgy cake. Thanks for the tips.

[@butterbean818]

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.

[@pnntan]

+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.

[@bansshan7306]

+butterbean818 Check out "Sponge cake"...from Gordon Ramsay

[@butterbean818]

+Tân Phạm Nguyễn Ngọc (Ti Béo) Thank you :)

[@pnntan]

You're welcome!

[@13Okuni1]

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.

[@shannara03]

Why am I watching this at night? Now I am craving for that cake!

[@nagizaro]

Thomas, how can I replace the sour cream??? Is really hard to find it in my country, any suggestions?? thanks!!! love from Peru!!

[@rashyperera6594]

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:)

[@nagizaro]

+Rashy Perera Thanks!!!! :)

[@epiyawne]

+Naty Z. You can also use Buttermilk :) It works for me. Use the same ratio.

[@nagizaro]

+Austin Dayacap thanks!!!!

[@mariaangala5655]

+Naty Z. Cream and lemon/vinegar also works. It's usually 1 tbsp. vinegar/lemon plus enough cream to make 1 cup.

[@gundiriadeesha423]

Seriously... you are the BEST. Your vids are the best in here. Always looking for you.

[@emmjay3525]

How many grams is a stick of butter?

[@lthienkim]

+Emm Jay 113g :)

[@emmjay3525]

***** thank you

[@Your.Uncle.AngMoh]

+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.

[@co0kii]

+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

[@dorkusmalorkus3274]

+co0kii plus, our sticks are exactly a quarter pound, and come wrapped in wax paper with measurements printed on them. that's pretty handy.

[@jessieknox5090]

I made the dense and fudgy version and it was delious. Mmmm

[@user-os3gp6pv5h]

I love this host!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Chef) lol

[@originallycara]

I really want to be best friends with this guy. I want a hug.

[@paramrajguru]

how much is 3 sticks of butter in grams....

[@lj3307]

1 stick is around 113.8 grams. 3 sticks gives around 340 grams

[@nihadabukishk4274]

Param Rajguru 3.5 stick of butter = 398 grams

[@kadirbora2059]

@@nihadabukishk4274 3,5 sticks of butter = 396,9 gr

[@leemisuk2502]

OMG i'm soo in love with this guy n his explanation seriously amazing thanks blessings

[@ailsm3416]

he makes me trying really hard to not to lick the screen.. :(

[@AlinaTowers]

For him or the cake? 😂

[@modainfx3283]

love the unique, refresh, ordered and clean style !

[@devlifedotnet]

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!

[@gabyiskewl7678]

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...

[@devlifedotnet]

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.

[@gabyiskewl7678]

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.

[@ivanwendelltan-6523]

i learn alot from whatching your videos. thank you so much!

[@monicaseverine935]

Is it just me who's disgusted by the dense & fudgy top at the thumbnail because of trypophobia? no? okay.

[@kooky216]

+Monica Severine Don't google it folks, icky pics. ;-)

[@dominiquee901]

No I have it and I cringed right when I saw it! 😣😣

[@usuitakumi1523]

+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.

[@llihaidyl4642]

+Yashasvi i am exactly the same omfg

[@lm2193]

+Yashasvi whats wrong with bubbles? wait till u get a life partner who is bubbly :)

[@Heghineh1]

I love both kinds so both recipes will go to good use here:) Thanks for sharing!

[@legkun21]

I absolutely LOVE putting either sour cream or buttermilk into cakes

[@ninetails6218]

Butter also plays a big and similar role to buttercream frosting. The thicker you want it, the more powdered sugar and butter you'd put in, relative to the milk. Want it more like an icing? Thin it down with less butter and abit more milk

[@Aly-bd8jo]

I made this cake and it was so delicious Thanks for the recipe

[@aliyahreid41]

This cake is amazing. I did add 1/2 cup brown sugar cuz I ran out but I do bake a lot so I knew it would be fine. It’s AMAZING

[@simplecookingwithsuja6371]

What an explanation! Thank u sir for educating us!

[@tankamonpreechasiripun3022]

Excellent presentation, thanks so much for sharing

[@siljerk9187]

Oh my, this made me hungry for some chocolate! I will for sure try this out.. I'm a fudgy chocolatecake lover. 😊

[@lindt26]

I love these scientific videos. Please make a video on how to make the icing for this cake. Thanks

[@number1sweetgirl]

U can make it like lighter with separating the yolk from the white and wisk the white to make it fluffy and fold n mix the mixture so theres more air in it

[@kindaaridi4179]

I love your "Science Behind ...." videos, your such an idealist