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Devil’s Food Cake

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

The origins of the term “devil’s food” to describe chocolate cake are extremely difficult, if not impossible, to identify. However, even a cursory investigation shows that devil’s food cake recipes started to appear at least as early as the 1920s. The recipes all vary slightly. There are versions with heaps of cinnamon, versions including a variety of nuts, and quite a few with mashed potatoes. In the end, however, devil’s food cake is really just a chocolate cake that’s more chocolaty than most, This cake is dense and moist without being heavy, and it’s full of a rich chocolate flavor imparted by the combination of dark chocolate, dark cocoa powder, and coffee.

It is in my nature to cover any and every chocolate cake in a thick chocolate frosting, but I rather love the contrasting flavor of this fluffy, white Angel frosting. It is worth noting that this recipe makes a great cupcake. If you are adapting it for cupcake use, be sure to reduce the baking time by 25 minutes, keep a watchful eye on the oven, and only fill the cup holders three-quarters of the way full.

Yield: One 8-inch, 2-layer cake

Ingredients

For the Devil’s Food Cake:

  • 1 ounce good-quality dark chocolate (60 to 72%), broken into a few pieces
  • ½ cup dark unsweetened cocoa powder (like Valrhona)
  • 2/3 cup hot coffee
  • 1/3 cup whole milk
  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons (1¼ sticks) unsalted butter, cut into ½-inch cubes, softened
  • 1 cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the Angel Frosting:

  • 5 large egg whites, at room temperature
  • 1½ cups granulated sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon, vanilla paste (or 1½ teaspoons pure vanilla extract)

Directions

To make the Devil’s Food Cake:

Preheat the oven to 325 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment, Dust the parchment with flour and knock out the excess flour.

Place the chocolate and cocoa powder in a medium heatproof bowl, Pour the hot coffee directly over them and whisk until combined. Add the milk and whisk until smooth.

In another bowl, sift together the flour, baking soda, and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy, about 3 minutes. Add the eggs, one at a time, heating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.

Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture.

Divide the batter into the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and let cool for 45 minutes. Turn the cakes out onto the rack and let them cool completely. Remove the parchment.

To make the Angel Frosting:

Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.

In a medium saucepan over low heat, stir together 1¼ cups of the sugar, the corn syrup, and ¼ cup water. Once the sugar is dissolved, increase the heat to medium-high, and clip a candy thermometer onto the side of the pot. Heat the mixture, without stirring, to almost soft-ball stage (about 235 degrees F)-do not let it go above 235 degrees F.

While you wait for the syrup to reach the soft-ball stage, whip the egg whites on medium speed until soft peaks form-do not beat beyond this.

As soon as the sugar mixture reaches the soft-ball stage, remove the pan from the heat.

Sprinkle the remaining ¼ cup sugar over the soft peaks of the egg whites and turn the mixer to low. Slowly stream in the hot sugar syrup. Once all the syrup has been added, increase the speed to medium-high and beat the icing for about 7 minutes until it is thick and shiny. Add the vanilla and beat again for 10 seconds.

To assemble the Devil’s Food Cake:

Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 cup frosting on top. Place the next layer on top, then trim and frost it the same way. Frost the sides of the cake with the remaining frosting. Serve immediately.

Angel frosting tastes best if it is served within 4 hours of being made.

Notes

Even though this recipe uses almost an entire cup of hot coffee, the taste is undetectable in the final dessert. The coffee merely enhances the chocolate flavor while cutting a little hit of the sweetness. If you want, you can substitute the coffee for 2 teaspoons of instant espresso powder dissolved in 2/3 cup boiling water.


© 2010 Matt Lewis and Renato Poliafito

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

469kcal (23%)
51mg (5%)
0mg (0%)
122mcg RAE (4%)
199mg
37mg
7g
64g
2g
81g
95mg (32%)
306mg (13%)
9g (44%)
15g (23%)
2mg (11%)
 

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