Devil's Food Cake

Devil’s Food Cake

Ingredients

• 2 cups all-purpose flour (if using cake flour use 2 cups + 4 tbsp)

• 1.5 tsp baking soda

• 0.75 tsp baking powder

• 0.75 tsp salt

• 12 tbsp (1½ sticks) butter, room temperature

• 2 cups white sugar

• ¾ cup unsweetened cocoa powder (sifted)

• 2 tsp vanilla extract

• 3 eggs, room temperature

• 1¼ cups water

• ¼ cup milk

• 1–2 tsp instant espresso powder (optional but recommended)

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Instructions

1. Prepare oven and pans
   Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment circles if possible.

2. Mix dry ingredients
   In a bowl, whisk together:

   • flour

   • baking soda

   • baking powder

   • salt
     

3. In a stand mixer on medium speed, beat butter until smooth, about 2–3 minutes.

4. Increase speed slightly and slowly add the sugar. Beat for 4 more minutes, until light and fluffy.

5. Add the sifted cocoa powder and vanilla extract. Beat for 2 minutes, scraping the bowl as needed.

6. Turn mixer to low. Add eggs one at a time, mixing well after each addition.

7. In a small saucepan heat water and milk until very hot but not boiling.

   Remove from heat and stir in 1–2 tsp instant espresso powder until dissolved.

   Let cool 2–3 minutes so it is hot/warm but not scalding.

8. Combine batter (alternate dry and liquid)
   With mixer on low, add ingredients in this order:

   • ⅓ of the flour mixture

   • ½ of the hot liquid

   • ⅓ of the flour mixture

   • remaining liquid

   • final ⅓ flour mixture

   Mix just until combined. Do not overmix! Finish gently folding with a spatula if needed.

   (The batter will be fairly thin — this is normal.)

9. Divide batter evenly between pans.

   Bake on the middle rack for 30–35 minutes, until:

   • the center springs back when lightly pressed

   • or a toothpick comes out with moist crumbs but not wet batter

10. Cool
    Let cakes cool in pans 10–15 minutes, then turn out onto racks to cool completely.

Iced Tea Summer Cooler

Ingredients:

• herbal tea
• fresh mint
• meyer lemons or regular lemons, sliced

Using Fortnum & Mason Summer Cooler

Use medium pot, fill about halfway to 2/3 with water

Bring to boil, remove from heat

Add 5 teabags

Steep for 10 minutes

Add 1/4 cup sugar, dissolve/mix fully

Remove teabags, add approximately an equal amount of cold water

Refrigerate in pitcher for at least 3 hours

Garnish with sliced lemon and fresh mint

Greek Salad

 

Romaine

Cherry tomatoes

Feta

Red onion

Parsley

Cucumber

Kalamata olives

Artichokes

Dressing:

2 tbsp Red wine vinegar

1/2 tsp Dijon mustard

1/4 cup Olive oil

Dried oregano

Minced shallot

Salt, pepper 

Southwest Chicken Salad

Romaine lettuce 

Lime

Grilled chicken

Black beans

Corn

Cherry tomatoes

Feta

Red onion

Red pepper

Avocado

Whisk together:

• 3 tbsp olive oil

• Juice of 1 large lime

• 1 tsp honey

• 1 tsp Dijon mustard

• 1/2 tsp chili powder

• 1/2 tsp cumin

• Salt + pepper

Gluten Free Banana Bread Loaf

 

Gluten-Free Banana Bread (Bob’s Red Mill 1-to-1)

Moist, sliceable, kid-approved

Oven & Pan

• Oven: 350°F

• Pan: 9×5 loaf

• Line with parchment + spray

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Ingredients

Dry

• 1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

Wet

• ½ cup neutral oil (canola or avocado)

• ¾ cup brown sugar (or ½ cup brown + ¼ cup white)

• 2 large eggs, room temp

• 1 teaspoon vanilla extract

• 1 ½ cups very ripe mashed bananas (about 3 large)

Optional

• ½–¾ cup chocolate chips or walnuts

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Instructions

1. Preheat oven to 350°F. Prep pan.

2. In a large bowl, whisk oil + sugar until smooth.

3. Whisk in eggs + vanilla, then stir in bananas.

4. Sprinkle flour, baking soda, salt, cinnamon over the bowl.

5. Stir just until combined — stop as soon as there’s no dry flour.

6. Fold in add-ins if using.

7. Pour into pan, smooth top.

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Bake

• Bake 50–60 minutes

• Start checking at 50 minutes

• Toothpick should come out with moist crumbs, not wet batter

• Tent loosely with foil if top browns early

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Cool (important for GF)

• Cool in pan 20 minutes

• Remove and cool fully before slicing
  (GF banana bread firms up as it cools — slicing early = gummy)

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🔍 Bob’s-specific success tips

• Don’t reduce sugar — it helps structure

• Don’t overmix — that’s where gumminess comes from

• If bananas are small/dry, add 1–2 tbsp milk or yogurt

Chocolate Sour Cream Loaf Cake

 

Chocolate Sour Cream Loaf Cake

(Bi-Rite–adjacent, very moist, forgiving)

Pan & Oven

• Pan: 9×5 loaf

• Prep: line with parchment, then spray

• Oven: 350°F (175°C)

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Ingredients

Dry

• 1 ½ cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1 ¾ cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

Wet

• ¾ cup hot water (optional: dissolve 1-2 tsp instant coffee into this for greater chocolatey flavor)

• 1 cup full-fat sour cream

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons canola oil

Add-in

• 1 cup mini chocolate chips, tossed with 1 teaspoon flour

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Instructions

1. Preheat oven to 350°F.
   Prepare your 9×5 pan with parchment + spray.

2. In a large bowl, whisk together:
   flour, cocoa powder, sugar, baking soda, and salt.

3. In a medium bowl, whisk together:
   hot water, sour cream, eggs, vanilla, and canola oil.

4. Pour wet ingredients into dry and whisk until smooth and fully combined.
   (No mixer needed. Don’t overdo it — just smooth.)

5. Gently fold in the floured chocolate chips.

6. Pour batter into prepared pan and smooth the top.

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Bake

• Bake 50–55 minutes, checking at 45 minutes

• Toothpick should come out with moist crumbs, not wet batter

• If the top looks set early, loosely tent with foil

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Cool (important!)

• Cool in pan 20 minutes

• Lift out using parchment and cool completely on a rack

• Wait at least 45 minutes before slicing — this cake finishes setting as it cools

Cucumber, Mint and Pineapple Agua Fresca

Cucumber, Mint and Pineapple Agua Fresca

Ingredients
Yield:4 servings

½ cup peeled and roughly chopped cucumber
½ cup roughly chopped fresh pineapple
⅓ cup lime juice (from 2 to 3 limes)
Leaves from 2 or 3 sprigs of fresh mint
1 to 4 tablespoons sugar (or other sweetener), optional
Ice, for serving


Preparation

Step 1
In a blender, purée the cucumber, pineapple, lime juice and mint with 4 cups cold water. Taste; if it’s flat or you want more sweetness, add a tablespoon of sugar at a time until you are happy with the balance.

Step 2
Pour into a pitcher and refrigerate for 30 minutes (or up to 24 hours, though it’s best within the first few hours). Stir well and serve over ice.