Layered cakes, I feel like, are a handful. And it’s so sad when they don’t turn out right. That’s why I usually make them on special occasions. Two out of the three layered cakes I’ve made are from Dorie Greenspans book. Not the biggest fan of her cake recipes but it might be due to my own baking faults.
I made the Devil’s Food White-Out cake a week ago for my sister’s 4th wedding anniversary using Dorie’s book. The recipe said to add boiling water to the mixture and then chocolate chips. The choco chips made the cake stick to the bottom of the baking pan and made the cake layer crumble to pieces. Also, instead of 4 layers, I only ended up with two because the layers didn’t rise enough to split in half. Alilnibble thought that it was because I was using dutch processed which needs more baking soda and powder so I’ll have to watch out for that next time.
The frosting was not your typical frosting. It was a light and airy marshmallow type frosting. It was a little too sweet for my taste but it was a nice balance to the rich dark chocolate cake.
Devil’s Food White-Out Cake (from Dorie Greenspan)
For the cake
1 1/2 c AP flour
1/2 c unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 sticks (10 tbs) butter, room temp
1/2 c brown sugar, packed
1/2 c white sugar
3 large eggs, at room temp
2 oz bittersweet chocolate, melted & cooled
1/2 c buttermilk or whole milk, room temp
1/2 c boiling water
4 oz semisweet or milk chocolate, finely chopped or 2/3 c chips
Preheat oven to 350 F. Butter and dust with flour two cake pans. Line bottoms with wax or parchment paper (Ops i didnt do this…)
Sift together the flour, cocoa, baking soda & powder, and salt. In another bowl, beat the butter till creamy. Add in the sugars and beat for 3 min. Add eggs one by one, beating for 1 min after each addition. The mixture might look curdled but its okay! Mix in the melted chocolate. Add the dry ingredients in alteration with the buttermilk (or whole milk), adding the dry ingredients in 3 additions and milk in 2 (begin and end with dry ingredients). Mix until incorporated.
Add in the boiling water and stir in chocolate chips. Divide the batter into the two cake pans evenly and bake for 25-30 min or until cake springs back at touch. Unmold the cakes after 5 min, cooling them right side up. After the layers have cooled, inspect the cakes to see if they’ve crowned while baking. Even the tops off with a serrated knife. Slice the two layers in half, resulting in four layers. Crumble the last layer.
For the icing
1/2 c egg whites (about 4 large eggs)
1 c sugar
3/4 tsp cream of tartar
1 c water
1 tbs vanilla extract
Place the egg whites in a clean bowl. In a small saucepan, heat the sugar, cream of tartar, and water. Bring to boil and once the mixture (syrupe) has come to 235 F, start beating the egg whites. If the egg whites get close to the firm peak stage before the syrup reaches 242, reduce the mixer speed. Once the syrup is at 242, with the mixed still mixing, add in the syrup carefully. Add in vanilla and keep beating for about 5 min, until it reaches room temperature. At this point the frosting should be done and should be smooth and shiny.
To assemble the cake, lay the bottom layer cut side up on a cake cardboard round or on a cake plate with strips of wax and parchment paper to keep the cake from slipping around. Using a spatula, generously spread the frosting on the bottom layer. Top with second layer, cut side up. Frost it and add top layer with cut side down. Finish frosting the cake, it doesn’t have to be perfectly smooth. Cover entire cake with the crumbled cake crumbs. Refrigerate cake 1 hr before serving.