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.
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.
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.
I waited for the cakes to cool completely before slicing them in half.
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.
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!
Devil’s Food White-Out Cake recipe is on page 247 of BAKING From My Home to Yours by Dorie Greenspan.