Devil's Food White Out Cake

I made this cake for a charity dessert auction.  The charity supports local and global efforts to enable everyone to have access to healthy, sustainable and local food.  Mostly though, I just wanted an excuse to make this cake.  This cake has a lot of chocolate in it, so if you're a fan of the it may be the right choice for you.

The marshmallow frosting for this cake is a little more complicated than most.  If it seems intimidating, use any thick frosting.

This batter is so rich and fudgy.  I could eat the batter on it's own.  I also like the decoration approach, no need to be fussy about it or have it perfectly arranged.   

I screwed the frosting up a bit by overheating the sugar and having it start to caramelize.  It turned out okay, and I just called it toasted marshmallow frosting.  It wasn't quite "White out cake" but it still tasted good.

Devil's Food Cake

CAKE
1 1/3 cups all-purpose 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 packed light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
2 oz bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling woater
4 oz semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate-chips
MARSHMALLOW FROSTING
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 tsp cream of tartar
1 cup water
1 tbsp pure vanilla extract
1. For the cake: Center a rack in the oven and preheat the oven to 350 degrees F.  Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper.  Put the pans on a baking sheet.
2. Sift together the flour, cocoa, baking soda, baking powder and salt.
3. Beat the butter on medium speed until soft and creamy.  Add the sugars and continue to beat for another 3 minutes.  Add the eggs one by one, beating for 1 minute after each addition.  Beat in the vanilla.
4. Reduce mixer speed to low and mix in the melted chocolate.  When it is fully incorporated, add the dry ingredients alternately with the buttermilk.  Mix only until  the ingredients disappear into the batter.
5. Still working on low speed, mix in the boiling water.  Using a rubber spatula, scrape down the sides of the bowl and stir in the chopped chocolate.  Divide the batter evenly between the two pans and smooth the tops with the spatula.
6. Bake for 25-3o minutes, rotating the pans at the midway point.  When fully baked the cakes will be springy to the touch and a knife inserted into the center will come out clean.  Cool for 5 minutes in the pan and then remove from pans and cool to room temperature.
7. For the frosting: Put the egg whites in a clean, dry mixer bowl or in another large bowl.  Have a candy thermometer at hand.
8. Put the sugar, cream of tartar and water in a small saucepan and stir to combine.  Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.  Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer.
9. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed.  If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up.  With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl.  Splatters are inevitable --  don't try to scrape them into the whites, just carry on.
10. 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.
11. To assemble: Us a long serrated knife to even the cakes.  Slice each cake in half.  Set three layers aside and crumble the forth.  Set the crumbs aside.
12. Put a bottom layer cut side up on a cake round.  Cover the layer generously with frosting.  Top wit a second layer, cut side up and frost it.  Finish with the third layer, cut side down, and frost the sides and top of the cake.  Don't worry about smoothing the frosting; it should be swirly.  Now cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
13. Refrigerate the cake for about 1 hour before serving.  I can be chilled 8 hours or more; cover it loosely and keep it away from foods with strong odors.

From: Baking: From my home to yours by Dorie Greenspan

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