Combine several layers of moist, chocolatey devils food cake with a fluffy, marshmallowy frosting and top with cake crumbles. Easily one of the best cakes we've ever had.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Cake
2 tablespoons butter
1 tablespoon flour
parchment paper
Preheat oven to 350°F. Generously butter two 8-inch round cake pans and dust the insides with flour. Tap them over the sink to remove excess flour. Line with parchment paper.
2 ounces bittersweet chocolate
Using a double boiler or your microwave, melt bittersweet chocolate. Once melted, remove from heat and set aside to cool.
166g / 1 ⅓ cups all-purpose flour
40g / ½ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
10 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
In a large bowl or stand mixer, beat butter on high speed until light and fluffy.
96g / ½ cup light brown sugar
96g / ½ cup sugar
Add sugars to bowl with butter and beat until well incorporated, about 3 minutes.
3 large eggs, at room temperature
One at a time, add eggs and beat after each addition until incorporated.
Add vanilla extract and melted chocolate. Beat until incorporated.
½ cup buttermilk or whole milk, at room temperature
reserved dry ingredients
Add half of the buttermilk and beat until incorporated. Add half of the dry ingredients and beat until incorporated. Repeat with remaining buttermilk and dry ingredients, scraping down the sides of the bowl as necessary. The batter should be thick like a frosting at this point.
½ cup boiling water
With the mixer on low speed, add boiling water in a slow, steady stream and mix until fully incorporated.
114g / ⅔ cup semisweet chocolate chips
Add chocolate chips to batter and stir with a rubber spatula until combined.
Pour batter into prepared cake pans, dividing evenly, and smooth with spatula.
Bake at 350°F until cakes are springy to touch, a knife inserted into the center comes out clean, or an instant read thermometer reads 195°F, about 25 to 30 minutes.
Remove from oven and let cool in pans on a wire rack for 5 minutes. Carefully remove cake from pans and cool, right side up, on wire rack, until room temperature, about 2 hours.
Frosting
When ready to frost the cake, use a long serrated knife to cut off any round top from the cake to ensure a nice, flat top. Cut each cake in half for a total of four layers. Reserve three layers for the cake and crumble the smallest layer into crumbs in a small bowl and set aside.
192g / 1 cup sugar
¾ teaspoon cream of tartar
1 cup water
Make sure you are wearing footwear and an apron for this to avoid any burns. In a small saucepan, combine sugar, cream of tartar, and water. Over medium-high heat, cover and bring to a boil. Boil for 3 minutes. Uncover pan and using a candy thermometer, boil until mixture reaches 242°F.
½ cup egg whites (about 4 large eggs)
While syrup is cooking, put egg whites in a large mixing bowl. When the syrup his 235°F, beat egg whites until firm, shiny peaks form. If they appear before syrup hits 242°F, reduce speed and keep mixing.
With mixer running at medium speed, carefully pour syrup into bowl with egg whites and mix. Splatters will happen, but ignore them and carry on as you're trying to ensure the majority of the syrup is mixed at the right temperature.
1 tablespoon pure vanilla extract
Add vanilla extract and beat at medium speed until frosting reaches room temperature, about 5 minutes. The frosting should be smooth, shiny, and marshmallowy.
Assembly
Place one of the cut cake layers on a plate or cardboard cake round covered with parchment paper. Using an icing spatula, generously frost layer. Top with second layer, cut side up, and frost generously. Repeat with third layer, cut side down and frost the top and sides of the cake. The frosting should be swirly, not smooth.
reserved cake crumbs
Generously cover top and sides of cake with reserved cake crumbs, gently pressing crumbs into frosting with your hands.
Refrigerate the cake for about 1 hour before serving. If necessary, you can chill for up to 8 hours if you cover it loosely and keep it away from odoius food.
Storing
The cake can be stored in the refrigerator for up to 2 days. Let stand at room temperature for 30 minutes before serving.
From MakeBetterFood.com. . (makebetterfood.com/recipes/devils-food-white-out-cake/). Adapted from Greenspan, Dorie. Baking: From My Home to Yours. (Houghton Mifflin, 2006)
½ cup buttermilk or whole milk, at room temperature
reserved dry ingredients
½ cup boiling water
⅔ cup semisweet chocolate chips
1 cup sugar
¾ teaspoon cream of tartar
1 cup water
½ cup egg whites (about 4 large eggs)
1 tablespoon pure vanilla extract
reserved cake crumbs
5/
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1 user.
Preheat oven to 350°F. Generously butter two 8-inch round cake pans and dust the insides with flour. Tap them over the sink to remove excess flour. Line with parchment paper.
Using a double boiler or your microwave, melt bittersweet chocolate. Once melted, remove from heat and set aside to cool.
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl or stand mixer, beat butter on high speed until light and fluffy.
Add sugars to bowl with butter and beat until well incorporated, about 3 minutes.
One at a time, add eggs and beat after each addition until incorporated.
Add vanilla extract and melted chocolate. Beat until incorporated.
Add half of the buttermilk and beat until incorporated. Add half of the dry ingredients and beat until incorporated. Repeat with remaining buttermilk and dry ingredients, scraping down the sides of the bowl as necessary. The batter should be thick like a frosting at this point.
With the mixer on low speed, add boiling water in a slow, steady stream and mix until fully incorporated.
Add chocolate chips to batter and stir with a rubber spatula until combined.
Pour batter into prepared cake pans, dividing evenly, and smooth with spatula.
Bake at 350°F until cakes are springy to touch, a knife inserted into the center comes out clean, or an instant read thermometer reads 195°F, about 25 to 30 minutes.
Remove from oven and let cool in pans on a wire rack for 5 minutes. Carefully remove cake from pans and cool, right side up, on wire rack, until room temperature, about 2 hours.
When ready to frost the cake, use a long serrated knife to cut off any round top from the cake to ensure a nice, flat top. Cut each cake in half for a total of four layers. Reserve three layers for the cake and crumble the smallest layer into crumbs in a small bowl and set aside.
Make sure you are wearing footwear and an apron for this to avoid any burns. In a small saucepan, combine sugar, cream of tartar, and water. Over medium-high heat, cover and bring to a boil. Boil for 3 minutes. Uncover pan and using a candy thermometer, boil until mixture reaches 242°F.
While syrup is cooking, put egg whites in a large mixing bowl. When the syrup his 235°F, beat egg whites until firm, shiny peaks form. If they appear before syrup hits 242°F, reduce speed and keep mixing.
With mixer running at medium speed, carefully pour syrup into bowl with egg whites and mix. Splatters will happen, but ignore them and carry on as you're trying to ensure the majority of the syrup is mixed at the right temperature.
Add vanilla extract and beat at medium speed until frosting reaches room temperature, about 5 minutes. The frosting should be smooth, shiny, and marshmallowy.
Place one of the cut cake layers on a plate or cardboard cake round covered with parchment paper. Using an icing spatula, generously frost layer. Top with second layer, cut side up, and frost generously. Repeat with third layer, cut side down and frost the top and sides of the cake. The frosting should be swirly, not smooth.
Generously cover top and sides of cake with reserved cake crumbs, gently pressing crumbs into frosting with your hands.
Refrigerate the cake for about 1 hour before serving. If necessary, you can chill for up to 8 hours if you cover it loosely and keep it away from odoius food.
The cake can be stored in the refrigerator for up to 2 days. Let stand at room temperature for 30 minutes before serving.
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