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Devil's Food Cake w/ Fluffy White Icing




Source of Recipe


March 2002 Choclatier


List of Ingredients




Yeild: 10 servings
Medium difficulty
Preperation: 2 hours, plus baking and cooling

Cake:
2 1/4 c. granulated sugar
1 3/4 c. cake flour
1 1/4 c. unsweetened cocoa
2 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3 large whole eggs
1 large egg yolk
1 Tbsp vanilla
1/2 c.(1 stick) plus 1 Tbsp unsalted butter, melted and cooled
1 1/2 c. buttermilk
3/4 c. strongly brewed coffee

Rich Chocolate Filling:
9 oz. semisweet chocolate, chopped
1 c. heavy cream
1 tsp. vanilla

Fluffy White Icing:
5 large egg whites
1 3/4 c. granulated sugar
1/3 c. water
1/2 tsp. cream of tartar
2 tsp. vanilla

Recipe



Make cake: Preheat oven to 350 degrees. Butter and flour bottoms and sides of 2 (9 in.) round cake pans.

In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.

In a med. mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.

Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. Invert cakes onto racks to cool completely

Make filling: Place chocolate in a med. bowl. In med. saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate completely melted. Stir in vanilla.

Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is a spreadable consistency. Remove bowl of filling from ice water and set aside until ready to fill cake.

Make icing: In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.

Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160*F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until stiff peaks, about 7 minutes.

Assemble cake: Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape generous 1/2 c. chocolate filling onto. Spread filling evenly over layer. Repeat 2 times, then top with last cake layer.

Using offset spatula, spread frosting first on sides then over cake, in "dramatic swirls". Serve immediately or refrigerate and bring to room temperature before serving.