Name: Devil’s Food Cake with Angel Frosting
Yield: Yield: one 8-inch, 2-layer Cake
Cuisine: United States
Ingredients: 1½ cups granulated sugar; 5 large egg whites, at room temperature; 1 teaspoon pure vanilla extract; 1 cup firmly packed dark brown sugar; 3 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla paste (or 1½ teaspoons pure vanilla extract); 1 tablespoon light corn syrup; ⅓ cup whole milk; ⅔ cup hot coffee; 1⅓ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 10 tablespoons (1¼ sticks) unsalted butter, cut into ½-inch cubes, softened; ½ cup dark unsweetened cocoa powder (like Valrhona); 1 ounce good-quality dark chocolate (60 to 72%), broken into a few pieces

Preparation info

Yield:
one
8 inch , 2-layer Cake

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

The origins of the term “devil’s food” to describe chocolate cake are extremely difficult, if not impossible, to identify. However, even a cursory investigation shows that devil’s food cake recipes started to appear at least as early as the 1920s. The recipes all vary slightly. There are versions with heaps of cinnamon, versions including a variety of nuts, and quite a few with mashed potatoes. In the end, however, devil’s food cake is really just a chocolate cake that’s more chocolaty than