Jeff's birthday is today and each year I make him some sort of cake, though last year that didn't happen as we went to Disney instead! I made that
Mickey cake several years ago, a
Devil's Food Cake with a ring of homemade Mint Chocolate Chip Ice Cream hidden inside and the outrageous
Giant Chocolate Chip Cookie Cake and we certainly can't forget about those
Caramel Apple Cupcakes. What did I make this year?
Knowing his love for both chocolate and marshmallow and how well the previous Devil's food cake went over, I took it one step farther this time by making this snazzy
Devil's Food White-Out Cake.
Dorie once again came through and didn't let us down - while this cake does take some time to put together, it turned out to be alarmingly good and is really putting my will to resist it to the test.
Cocoa powder, melted bittersweet chocolate and bits of milk chocolate inside this cake made it dark, dangerous and so chocolaty down to each last crumb. I didn't change much to the original recipe, though the one I did do was adding a scoop of instant espresso powder to press the limits of the chocolate-ness.
Two cakes are baked, with little to no doming on either by the way, but you'll notice three layers in the finished piece. Each cake in halved, with the last layer torn apart to press into the frosting for a whimsical finish. Splitting the cakes is a snap as the cake is darn sturdy - if you don't think you can do this by eye, push a few toothpicks around the edges to help guide your knife.
I had the rounds already baked, so all I needed to do this morning was whip together the homemade marshmallow frosting. I think this cake could handle most types of frosting, but this fluffy, smooth marshmallow one is so light, billowy and not-too-sweet that it complimented the darkness of the chocolate, instead of fighting with it for control. It may seem a little off-putting dealing with boiling sugar syrup and egg whites, but this frosting is worth the effort and held up well to getting it on the cake and through slicing.
I noticed that the cake was a little lighter in texture after I cut each in two for layering, but as it sat chilling until we were ready to dive it, it turned almost fudge-like, but in cake form. Dense and moist, like a ridiculous brownie, yet not as rich that you couldn't finish a chunky wedge. With its flashy, impressive appearance, I urge you to make this cake for your next celebration - not only will your guests thank you, but you'll be patting yourself on the back as you sink into your own personal chocolate coma of delight. Devilish, indeed.
Knowing his love for both chocolate and marshmallow and how well the previous Devil's food cake went over, I took it one step farther this time by making this snazzy Devil's Food White-Out Cake. Dorie once again came through and didn't let us down - while this cake does take some time to put together, it turned out to be alarmingly good and is really putting my will to resist it to the test.
Cocoa powder, melted bittersweet chocolate and bits of milk chocolate inside this cake made it dark, dangerous and so chocolaty down to each last crumb. I didn't change much to the original recipe, though the one I did do was adding a scoop of instant espresso powder to press the limits of the chocolate-ness.
Two cakes are baked, with little to no doming on either by the way, but you'll notice three layers in the finished piece. Each cake in halved, with the last layer torn apart to press into the frosting for a whimsical finish. Splitting the cakes is a snap as the cake is darn sturdy - if you don't think you can do this by eye, push a few toothpicks around the edges to help guide your knife.
I had the rounds already baked, so all I needed to do this morning was whip together the homemade marshmallow frosting. I think this cake could handle most types of frosting, but this fluffy, smooth marshmallow one is so light, billowy and not-too-sweet that it complimented the darkness of the chocolate, instead of fighting with it for control. It may seem a little off-putting dealing with boiling sugar syrup and egg whites, but this frosting is worth the effort and held up well to getting it on the cake and through slicing.
I noticed that the cake was a little lighter in texture after I cut each in two for layering, but as it sat chilling until we were ready to dive it, it turned almost fudge-like, but in cake form. Dense and moist, like a ridiculous brownie, yet not as rich that you couldn't finish a chunky wedge. With its flashy, impressive appearance, I urge you to make this cake for your next celebration - not only will your guests thank you, but you'll be patting yourself on the back as you sink into your own personal chocolate coma of delight. Devilish, indeed.
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