An Angel of a Devil's Food from Baking: From My Home to Yours
This cover tortured me for weeks when I first started working at Barbara-Jo’s Books to Cooks. I finally adopted a copy of my own and that Devil’s Food White-Out Cake was the first recipe I attempted. It was my older sister’s graduation from nursing school, so this three-layered dramatic cake seemed the perfect celebratory delight. I had a very limited time-frame in which to make this cake—a feat that seemed impossible at first—but Dorie Greenspan’s detailed instructions and user-friendly recipe turned it into a treat. I had never used a candy thermometer, but I quickly realized that baking with more than a wooden spoon and a bowl is not as intimidating as I once thought. This is the perfect cake for chocolate lovers being, not only chocolate based, but having chocolate chunks in the cake as well. What looked like plain whipped cream icing turned out to be a whimsical marshmallowy filling. The cake was a success, and we ate it under the patio umbrella with a cup of coffee on a Sunday afternoon.Devil's Food White-Out Cake from Baking: From My Home to Yours
For the Cake:
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the Filling and Frosting:
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
For the Filling and Frosting:
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
Sift flour, cocoa, baking soda, baking powder and salt. Beat the butter until soft. Add the sugars and beat for 3 minutes. Add the eggs, beating for 1 minute after each addition. Beat in the vanilla. Mix in the melted chocolate on low speed. Add the dry ingredients alternately with the buttermilk. On low speed, mix in the boiling water. Stir in the chopped chocolate. Divide the batter evenly between two 8-x-2-inch round cake pans and bake at 350 degrees F. for 25 to 30 minutes.
To make the filling, put the sugar, cream of tartar and water in a saucepan and stir. Bring this to a boil over medium-high heat, cover the pan, then boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F. While this cooks, start beating the egg whites. When the syrup is at about 235 degrees, begin beating the egg whites on medium speed. Pour the hot syrup over the firm peaks. Add the vanilla extract and beat the whites until they reach room temperature. Refrigerate before serving.