Like all the best devil's food cakes, this six-layer beauty has a deeply fudgy flavor and a light and feathery texture. In between the tender cake layers, a black pepper and vanilla buttercream creates a soft and creamy contrast to the dense fudge frosting on the top and sides. With six layers and two frostings, this cake is definitely a project, but one well worth making if you want to impress. And you can make it in stages. The frostings can be made up to a week ahead and stored in the refrigerator. Bring them to room temperature and briefly beat with an electric mixer before assembling the cake. The cake layers themselves can be baked a day ahead. Store them, well-wrapped, at room temperature.
Provided by Melissa Clark
Categories project, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Make the cake: Heat oven to 350 degrees. Grease 3 8-inch round baking pans, line the bottoms of each with a round of parchment paper and grease the paper. Use a little cocoa powder to coat the insides of the pans, rotating pans so the cocoa comes up the sides, then tap out excess.
- In a small bowl, whisk together cocoa powder and 2/3 cup boiling water. Whisk in milk. In a separate bowl, whisk together cake flour, baking soda, baking powder and salt.
- In a large mixing bowl fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in eggs 1 at a time, until incorporated. Beat in vanilla. With the mixer running on low speed, beat in a third of the dry ingredients, followed by half the cocoa mixture. Add remaining portions, alternating between two mixtures. Beat until smooth.
- Divide batter evenly among prepared pans. Bake until the centers of the cakes are firm to the touch, 30 to 40 minutes. Cool cakes in their pans on a wire rack for 10 minutes; turn them out onto the rack to cool completely. (Peel off parchment paper if it sticks to the cakes.)
- Make the buttercream: Fill a medium pot halfway with water (or use a double-boiler) and bring to a simmer. In a heatproof bowl that fits over pot, whisk together egg whites, sugar and salt. Cook, whisking constantly, until the sugar dissolves and mixture reaches 140 degrees on a candy or instant-read thermometer, about 5 minutes.
- Using an electric mixer, whip until completely cooled and thick, about 5 minutes. Beat in butter a little at a time, until the frosting is smooth and spreadable. Beat in vanilla bean seeds and pepper.
- Using a serrated knife, slice each cake in half horizontally. Place one bottom layer on a large platter or cake stand. Top evenly with a thin layer of buttercream. Repeat, alternating between cake and frosting, ending with a layer of cake. Cover cake loosely with plastic wrap and refrigerate while you prepare fudge frosting. (Cake can rest in the refrigerator for up to 1 day.)
- Make the frosting: In a medium saucepan over medium heat, combine sugar, heavy cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Set bowl over a larger bowl filled with ice. Use a hand mixer or an immersion blender with the whisk attachment to whip until mixture is thick and cool, about 5 minutes. Spread frosting over the top and sides of the cake.
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Bhati
[email protected]This cake was so easy to make and it tasted amazing! The black pepper buttercream was the perfect finishing touch.
Nazianaro Nazianaro
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and fluffy, with a rich chocolate flavor.
Fornia Royal
[email protected]This cake was a bit too sweet for my taste, but the black pepper buttercream was delicious.
Zayed Monir
[email protected]I would definitely recommend this cake to anyone who loves chocolate and black pepper. It's a unique and delicious dessert that is sure to impress.
Tyler Rossi
[email protected]This cake was amazing! The black pepper buttercream was the perfect complement to the rich chocolate cake.
Mentor Milla
[email protected]I'm not sure I would make this cake again, but it was definitely an interesting experience.
Nbnahidhasan Naim
[email protected]This cake was a bit too dry for my taste, but the black pepper buttercream was delicious.
jakhylen
[email protected]I love the unique flavor of this cake. The black pepper buttercream is a great way to add a little bit of spice to a classic dessert.
BIKAS REEMAL
[email protected]This cake was so easy to make and it tasted amazing! The black pepper buttercream was the perfect finishing touch.
Zohiab Rauf
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and fluffy, with a rich chocolate flavor.
Emmanuel Ogbonna
[email protected]This cake was a bit too spicy for my taste, but my husband loved it. He said it was the perfect balance of sweet and heat.
Mahar Yousaf
[email protected]I'm not a big fan of black pepper, but I was pleasantly surprised by how well it worked in this cake. The buttercream was smooth and creamy, with just a hint of spice.
Clarence Shinette
[email protected]This cake was easy to make and turned out perfectly. The black pepper buttercream was a nice change from the usual vanilla or chocolate frosting.
Brandon Sanchez
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the unique flavor of the black pepper buttercream.
Synodia Mashambanaka
[email protected]This devil's food cake was so decadent and rich. The black pepper buttercream was a unique and delicious twist that added a subtle warmth and spice to the cake.