CakeChocolateMeringue

Devil’s Food White-Out Cake

I felt like making a cake so I leafed through one of Dorie Greenspan’s cookbooks. I didn’t have to look very hard because the cover of BAKING From My Home to Yours was staring at me. Well, it was actually the cover photo that was staring at me: a gorgeous layered cake that was just begging to be eaten. So I decided to make this cake called the Devil’s Food White-Out Cake. This cake turned out to be a moist, spongy cake with nice chocolate chunks in each cake layer, held together by layers of vanilla flavored Italian meringue. This makes a great birthday cake for adults because it’s really not that sweet.

The ingredients list for this Devil’s Food White-Out Cake is really long: 14 separate items make up the list just for the cake (5 ingredients for the filling/frosting).
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First thing was to prep the chocolate because there wouldn’t be much time to do this later. I chopped the semi-sweet chocolate into bits (which would turn out being the unexpected chocolate chunks in the cake layers), and melted down some bittersweet chocolate before doing anything else.P1110677

The next prep step was greasing and flouring two-8″ round cake pans. I didn’t read the instructions carefully so I missed the part where Dorie said to line the bottoms of the pans with parchment paper. Oops.P1110678

With the prep-work being done, it was time to start making the cake batter. First was creaming the butter and sugars until they were fluffy.P1110679

Eggs were added one-by-one, followed by vanilla extract.P1110680

The Devil’s Food White-Out Cake batter looked curdled at this point, but this is how it’s supposed to look (Dorie said so herself!). The melted chocolate was added at this point.P1110683

The dry ingredients were then added to the wet, but only mixed until just combined. This was done in stages: 1/3 dry ingredients were added, followed by half of the milk, step and repeat.P1110684

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The batter was nice and thick at this point. I was feeling pretty good about this recipe already! Then it was time to add water. The nice thick batter got runny and I started to have my doubts.P1110686

Below is the runnier batter with the chocolate bits I chopped up being mixed in.P1110688

The batter turned out nicely. Everything worked out fine. I should really have more faith in Dorie by now.P1110691

The cakes went into the oven. I rotated my pans after 15 minutes and baked them for an additional 10 minutes after that. I did a toothpick test and my cakes were ready!P1110693

I waited for the cakes to cool completely before slicing them in half.P1110696

While the cakes cooled, it was time to prepare the filling/frosting, which was a vanilla Italian meringue.P1110695

For an Italian meringue, there are 2 parts: 1) boil a sugar/water mixture until it reaches a certain temperature (I went to 118 degrees C); and 2) adding the sugar/water mixture to egg whites, which cooks and stabilizes the egg whites.
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So above is the sugar/water mixture heating up, and below is a photo of the egg whites starting to get frothy right before the hot sugar/water mixture is added.P1110716

The meringue gets very thick and fluffy after being beaten for a few minutes on a high setting on a stand mixer. P1110719

It was time to start spreading the meringue!P1110720

Just spread the meringues between 3 cake layers, and then ice the entire cake after. P1110723

When you’re done icing the cake, you will have a nice clean canvas to work with! It’ll finally start looking like a Devil’s Food White-Out Cake! There should be 1 more cake layer reserved for decorating the outside of the cake. Break that apart, and start playing with your food! P1110726

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Devil’s Food White-Out Cake recipe is on page 247 of BAKING From My Home to Yours by Dorie Greenspan.

One thought on “Devil’s Food White-Out Cake

  1. I love this cake. I made it one year for my birthday, I love chocolate. I have been baking my way through Dorie’s cakes and trying not to do repeats until they are all baked. I may have to revisit this one.

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