DEVIL'S FOOD CAKE WITH FLUFFY WHITE ICING Recipe

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Ingredients:

A fantastic cake! I did not make the white icing, so I can't review it, but I'm sure it holds up to the quality of the cake. Instead, I used the delicious chocolate filling to both fill and frost the cake. I didn't have quite enough to cover the whole cake, so next time I'll increase the filling ingredients by around one third. In addition, I kept this as a two-layer cake instead of splitting the layers in half.
CAKE:
2 1/4 c. granulated sugar
1 3/4 c. cake flour ( I used 3 1/2 Tbsp cornstarch plus enough all-purpose flour to equal 1 3/4 cups - sifted several times)
1 1/4 c. unsweetened cocoa
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk ( I used 1 1/2 Tbsp white vinegar plus enough milk to equal 1 1/2 cups - can also use lemon juice instead of vinegar.
3/4 c. strongly brewed coffee ( I used espresso)
RICH CHOCOLATE FILLING:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla
FLUFFY WHITE ICING:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla

Directions:

Make cake:
1)Preheat oven to 350 F. (325 F for dark pans). Butter and flour bottoms and sides of two 9-inch round cake pans. *NOTE: I suggest using parchment paper - the cakes are so moist, they stick to the pans like glue!
2)In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3)In a medium mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4)Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. Invert cakes onto racks to cool completely.

Make filling:
1)Place chocolate in a medium bowl. In medium saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.
2)Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. Remove bowl of filling from ice water and set aside until ready to fill cake.

Make icing:
1)In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2) Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until stiff peaks, about 7 minutes.

Assemble cake:
1)Cut cake layers in half horizontally to make 4 layers total. (I omitted this step and kept it as a 2-layer cake). Place one layer cut side up on serving plate and scrape generous 1/2 c. chocolate filling onto. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.
2) Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls". Serve immediately or refrigerate and bring to room temperature before serving.

Yield: 10 - 12 servings

From March 2002, Chocolatier

Medium difficulty
Preparation: 2 hours, plus baking and cooling

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Submitted 6/13/05.
Source: Chocolatier
Submitted By: Meryl
merstarunicorn11@hotmail.com
DEVIL'S FOOD CAKE WITH FLUFFY WHITE ICING


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