Devil’s Food White Out Cake
I actually prepared to make this cake few days ahead of Kitchen Produce’s Bloggersary anniversary in my head. Well, I didn’t quite have a time to make them. So, I am so sorry my blog, although I was late to present you with this cake, at least I still did something special 
What could I say about this cake. It is a very chocolaty cake and I am sure for big chocolate lovers out there, they will absolutely love them. It is not my type of cake though as I am not a big fan of chocolate and my tooth isn’t sweet enough. However, for all of the member of my house, this is the type of cake to die for.
At first, I wasn’t really sure that I will succeed making this cake as Dorie’s. Few reasons behind that:
- Mixing boiling water to the cake batter.
- Mixing hot sugar syrup to the egg white mixture.
Hmm, but they all turned out OK. I guess you can really judge the final result until you have a go.
I admit that I am not that generous with the frosting as Dorie’s. She had the frosting in between layers almost as thick as the cake layer. Well I have reasons for that. First, my house members are not a big fan of frosting. And last, because I don’t have a candy thermometer handy at my home, I kinda work my way through cooking the syrup. So, 1/3 of my frosting actually turned into liquid. OMG, I kinda glad that I was not divide the layer into 4, because there will be not enough frosting to go around.
Ingredients for The Cake
Recipe adapted from Baking: From My Home to Yours by Dorie Greenspan
- 1 1/3 cups AP flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 sticks unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup sugar (I used 1/4 cup sugar)
- 3 large eggs, at room temperature
- 1 tsp 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
Ingredients for The Filling and Frosting
- 1/2 cup egg whites (about 4 large eggs)
- 1 cup sugar
- 3/4 tsp tsp cream of tartar
- 1 cup water
- 1 tbsp pure vanilla extract
Instructions for The Cake
- Preheat the oven to 180 C. Line round 22 inch cake pan with baking paper.
- Sift together flour, cocoa, baking soda, baking powder and salt.
- In a large bowl, beat butter on medium speed until soft and creamy.
- Add the sugars and continue to beat for another 3 minutes.
- Add eggs one at the time, beating for 1 minute after each addition.
- Beat in vanilla; don’t be concerned if the mixture looks curdled.
- Reduce the mixer speed to low and mix in the melted chocolate.
- When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into batter. At this point, the batter will be thick, like frosting.
- Still working on low speed, mixing the boiling water, which will thin the batter considerably.
- Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate.
- Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
- Bake for 25 to 30 minutes, rotating the pans at the midway point. Take it out when it is cooked or until the skewer inserted is clean. Don’t worry if tops have a few small cracks.
- Set aside to cool down. (Dorie actually slice each cake into 2 layers so there are four layer together. 3 layers for the cake and last one is to be crumbled on the side and top of the frosting. I didn’t. I left them as 2 layers and used chocolate cookie crumble for the side and top of the frosting.)
Instructions for The Filling and Frosting
- Put the egg whites in a clean, dry mixer bowl. Have a candy thermometer at hand.
- Put the sugar, cream of tar tar and water in a small saucepan and stir to combine. Bring the mixture to boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow syrup to boil until it reaches 242 F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
- When the syrup is at about 235 F, begin beating egg whites on medium speed with a mixer. If the whites form firm, shiny peaks before the syrup reaches the temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up.
- With the mixer at medium speed, carefully pour in the hot syrup, pouring in between the beaters and the side of the bowl. Splatters are inevitable, don’t try to scrape them into the whites, just carry on.
- Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right away.
- Frost the cake and refrigerate the cake for about 1 hour before serving.
Preparation time (duration): 60
Culinary Tradition: American
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!
itu yg coklat2 berantakan apa ya? seperti abon
Ketahuan nih loe gak baca wkwkw.. resep aslinya sih sebenarnya pake kuenya yang dihancurin.. tapi gua pake arnotts cookie yg gua crumble.. abisnya ada tinggal dikit nanggung bgt, ga tahan liat bungkusnya di shelf.. ya udah gua pake buat itu… kok seperti abon sih?