Devil’s Food Cake with Fluffy White Icing

Name: Devil’s Food Cake with Fluffy White Icing
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter (softened); 1 1/2 cups dark brown sugar (firmly packed); 2 teaspoons vanilla extract; 3 large eggs; 3 ounces (75 grams) unsweetened chocolate (melted and cooled); 1 cup milk or buttermilk; 4 large egg whites (room temperature); Large pinch salt; 1 1/2 cups granulated sugar; 1/2 cup light corn syrup

A moist, rich American chocolate cake topped with light, fluffy white icing.

1h 0m

Hard

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Devil’s Food Cake with Fluffy White Icing

Ingredients

all-purpose flour (spoon flour into a dry-measure cup and level off) 2 1/2 cups

baking soda 1 teaspoon

salt 1/2 teaspoon

unsalted butter (softened) 8 tablespoons (1 stick)

dark brown sugar (firmly packed) 1 1/2 cups

vanilla extract 2 teaspoons

large eggs 3

unsweetened chocolate (melted and cooled) 3 ounces (75 grams)

milk or buttermilk 1 cup

large egg whites (room temperature) 4

salt Large pinch

granulated sugar 1 1/2 cups

light corn syrup 1/2 cup

Instructions

Step 1

Set a rack in the middle of the oven and preheat to 350°F (180°C).

Step 2

Combine the flour, baking soda, and salt and stir well to mix.

Step 3

Combine the butter, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until lightened in color and texture, 3 to 4 minutes.

Step 4

Beat in the eggs, one at a time, beating well after each. Beat in the cooled chocolate.

Step 5

Decrease the mixer speed to lowest and add 1/3 of the flour mixture. Stop and scrape down the bowl and paddle.

Step 6

Beat in half the milk and stop and scrape the bowl and beater.

Step 7

Repeat steps 5 and 6 adding half of the flour and the remaining milk. Stop and scrape. Beat in the remaining flour mixture.

Step 8

Increase the speed to medium and beat the batter continuously for 3 minutes.

Step 9

Divide the batter equally between the prepared pans and smooth the tops. Bake the layers until they are well risen and feel firm when pressed in the center with a fingertip, 25 to 30 minutes.

Step 10

Cool in the pans on racks for 5 minutes, then unmold, turn right side up again. and cool completely on racks.

Step 11

For the icing, half-fill a saucepan with water and bring to a boil over medium heat. Combine the egg whites, salt, sugar, and corn syrup in the bowl of an electric mixer and whisk by hand, just to mix together.

Step 12

Regulate the heat under the pan of water so that it boils gently and place the bowl on the pan. Whisk gently just to keep the mixture moving until it is hot (about 130°F/55°C) and all the sugar is dissolved. Place the bowl on the mixer with the whisk and whip the icing until it has cooled and become white and fluffy.

Step 13

Put one of the cake layers rightside up on a cake cardboard or platter. Spoon a little less than half the icing on the layer, using a medium offset metal spatula to spread it evenly and to the edge all around. Invert the second layer on the icing (the smooth bottom of the layer is now on top) and gently press the layer into the icing. Spread the entire outside of the cake with the remaining icing, using the point of the spatula to swirl it all over as opposed to spreading it straight and flat.