Indulge in the decadence of the Devil's Food White Out Layer Cake, a symphony of rich chocolate and ethereal white frosting. This towering three-layer cake boasts moist and fluffy chocolate cake layers, each one infused with the intense flavor of cocoa powder. The layers are generously frosted with a creamy white frosting, made from a combination of butter, confectioners' sugar, and vanilla extract, creating a stark and striking contrast against the dark chocolate cake. As you slice into this exquisite cake, you'll be greeted with a textural delight, as the soft and tender cake yields to the velvety frosting, creating an unforgettable taste experience. This recipe also includes variations for a chocolate frosting and a white chocolate frosting, allowing you to customize your cake to suit your preferences. Get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
DEVIL'S FOOD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
- To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
- Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
- With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
- Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
- Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
- Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
- Copyright 2001 Television Food Network, GP. All rights reserved
DEVIL'S FOOD WHITE-OUT CAKE
The cake is three layers of devil's food with a fourth one crumbled over the icing, artfully if your cake is neat, desperately if it's not. Crumb topping is a great mask for many of the aesthetic problems a cake might have.
Provided by Emily Weinstein
Time 2h40m
Number Of Ingredients 19
Steps:
- Center a rack in the oven and preheat to 350 degrees. Butter two 8-by-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.
- To make the cake: Sift together the flour, cocoa, baking soda, baking powder and salt.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, 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; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
- Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don't worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
- When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.
- To make the filling and frosting: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
- 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 on the candy thermometer. While the syrup is cooking, start beating the egg whites.
- When the syrup is at about 235 degrees, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. 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. 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. Although you could keep it in the fridge in a pinch, it's really better to use it right now.
- To assemble the cake: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with 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.
- Refrigerate the cake for about 1 hour before serving. (If it's more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 32 grams, TransFat 0 grams
OLD-FASHIONED DEVIL'S FOOD CAKE
If you love chocolate cake, you have to try this sinfully delicious recipe for Devil's Food Cake! It's an old-fashioned recipe that's intensely rich, moist yet dense, and totally decadent! Exploding with rich chocolate flavor and covered in chocolate frosting, it's sure to become your favorite chocolate cake recipe!
Provided by Ashley Manila
Categories Dessert
Time 2h40m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees (F). Spray two 9-inch round baking pans with non-stick baking pray. Line the bottom of each pan with a round of parchment paper. Then spray the parchment paper with non-stick baking spray. Set aside.
- In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium speed until smooth, about 1 minute.
- Gradually add in both sugars, one at a time, and beat until the sugar has been incorporated into the butter. Then increase the speed to high and beat until the mixture is light and fluffy, about 4 minutes. You may need to stop the mixer and scrape down the sides and bottom of the bowl once in a while to ensure no butter is getting stuck.
- Add in the eggs and egg yolks, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Add in the vanilla extract and beat until combined.
- In a spouted measuring cup, combine the oil and sour cream.
- On the lowest speed setting available, add the flour in three additions, alternating with the sour cream mixture, in two addition, beating until just combined! You should still see the lightest trail of dry ingredients when you stop the mixer.
- Pour in the hot coffee and let the mixture sit, undisturbed, for 30 seconds. Then, using a rubber spatula, gently stir until the batter is just evenly combined.
- Divide the batter evenly among the prepared pans (around 850 grams per pan) and smooth the tops with a rubber spatula.
- Bake in preheated oven for 38 to 45 minutes, or until a toothpick inserted into the center of a cake comes out clean, or with a few moist crumbs attached.
- Place the cakes, in the pans, on a wire rack and cool for 20 minutes. Then invert the cakes onto the rack and let cool completely, about 1 hour.
- Finely chop the chocolate using a large chef's knife. Place the chopped chocolate into the bowl of a stand mixer fitted with the whisk attachment.
- In a small saucepan heat the cream and corn syrup over medium-high heat until the mixture comes just short of a rolling boil. Remove the pan from heat and pour over the chopped chocolate.
- Allow the mixture to sit, undisturbed, for 2 minutes. Then, using a rubber spatula or metal spoon, gently stir until the chocolate is completely melted and the mixture is smooth and glossy. Stir in the vanilla.
- With the mixer on medium-speed, add in the butter, 1 tablespoon at a time, beating well after each addition, and not adding more until the first addition has been completely incorporated into the frosting. Beat in the salt.
- Refrigerate the frosting, loosely covered, for about 1 hour, or until it's firm enough to spread. Frosting may be made up to 24 hours in advance and stored, covered, in the fridge. You'll need to let it come to room temperature before using.
- Using a long, serrated knife, slice off the domed top of each cake layer so it is smooth and even. Then slice each cake in half horizontally, so that you have 4 even layers. Set all of the cake scraps aside, we'll use those later to decorate!
- Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely. Then top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.
- Using your hands, crumble up the remaining cake scraps until they're in fine crumbs. Pat the crumbs gently around the sides of the cake. You might have leftovers, which you may discard or enjoy as a snack!
- Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 5 days. Bring to room temperature before serving!
DEVIL'S FOOD WHITE-OUT LAYER CAKE
The cover pictuure on Dorie Greenspan's Baking: From My Home to Yours. The white marshmallow filling and frosting is a good contrast for the cake. Sweet and light, it balances the rich tasting chocolate cake. It is very easy to work with, spreading smoothly with very little effort. Chill time is included.
Provided by gailanng
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For the Cake: Preheat oven to 350°F.
- Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
- In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
- In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
- Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
- Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
- Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
- For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
- Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
- As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
- To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
- Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
- Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
- Refrigerate for at least one hour and up to overnight before serving.
DEVIL'S FOOD CAKE LAYERS
You will need three separate batches of this batter to create the Haunted-House Cake. Do not attempt to make a single large batch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake and one 11-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter an 11- by-2-inch round cake pan and a 9-by-2- inch round cake pan. Line bottoms with parchment rounds, then butter parchment. Dust pans with cocoa powder, and tap out excess.
- Mix cocoa powder and the boiling water in a bowl until smooth. Let cool. Sift together cake flour, baking soda, and salt into a large bowl. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 4 minutes. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition, and scraping sides of bowl as needed.
- Whisking constantly, pour milk into cocoa mixture in a slow, steady stream; whisk until smooth. With mixer on low speed, add flour mixture to butter mixture in three additions, alternating with cocoa-milk mixture, and starting and ending with flour mixture.
- Transfer 5 cups batter to the 11-inch pan and 3 cups batter to the 9-inch pan. Bake, rotating pans halfway through, until a cake tester inserted in centers comes out clean, 40 to 45 minutes. Transfer pans to wire racks and let cool completely. Invert cakes onto racks, then remove parchment and re-invert, top sides up. Use a serrated knife to trim top of each cake to make level.
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. Room temperature ingredients mix together more easily and evenly, resulting in a better-textured cake.
- Don't Overmix the Batter: Overmixing the batter can develop the gluten in the flour, which can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the Cake in a Preheated Oven: Preheat your oven to the correct temperature before you put the cake in. This will help ensure that the cake bakes evenly.
- Don't Open the Oven Door During Baking: Opening the oven door during baking can cause the cake to fall. Wait until the cake is almost done baking before you check on it.
- Let the Cake Cool Completely Before Frosting: Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting and running off the cake.
Conclusion:
The Devil's Food White Out Layer Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate cake layers, creamy white frosting, and festive sprinkles, this cake is sure to be a hit. By following the tips above, you can ensure that your cake turns out perfectly every time. So what are you waiting for? Preheat your oven and start baking!
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