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Sunday, August 15, 2010

Devil's Food Cake

I made this one for a misty, foggy, typical San Francisco picnic. I was a little concerned it would not brave the elements, but it held up just fine! It's another Magnolia Bakery recipe. The more goodies I make of theirs, the more I like them. They definitely live up to the hype!

It's a great double-layer cake. The frosting is thick and similar to marshmallow or meringue, and the cake is chocolatey, moist, and delicious. Then I just added some raspberries and sugary pearl decor for an extra touch. I need to figure out how to make it perfect like the pictures, but overall I was pleased with it.

Here's how you make it:

Preheat the oven to 350


  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs, separated (you'll be using the yolks and the whites at different moments, so be sure to keep both)
  • 1 1/2 sticks unsalted butter, softened
  • 2 cups firmly packed brown sugar
  • 8 oz unsweetened chocolate, melted
  • 2 cups milk
  • 1 1/2 tsp vanilla extract
  • 3 egg whites
  • 2 1/4 cup sugar
  • 1/2 cup cold water
  • 1 1/2 tablespoons light corn syrup
  • 1/8 tsp salt
  • 1 1/2 tsp vanilla extract


  • Melt the chocolate over a double boiler for 5-10 minutes. You can just put a metal bowl over a pot of boiling water, works fine.
  • Remove it from the heat and let it cool.
  • In a large bowl sift together the flour, baking powder, baking soda, and salt. Set it aside.
  • Lightly beat the yolks until lemon colored
  • In a large bowl beat together the butter and sugar until smooth, about 3 minutes. Add the egg yolks until well combined.
  • Add the chocolate until well mixed
  • Add the dry ingredients to the above butter mixture, in thirds. Alternate with the milk and vanilla.
  • Beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter.
  • Divide the batter between two 9", greased, pans and bake 40-45 minutes

  • Combine egg whites, sugar, water, syrup, and salt in a metal bowl over boiling water
  • On the high speed of an electric mixer, beat constantly for 6-8 minutes, or until the icing stands in soft peaks
  • Remove from the heat, add the vanilla, and beat for another minute until you get the right consistency for spreading
  • Use immediately

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