Name: Devils Food Cake with Fluffy White Icing
Yield: Makes one 9-inch (23-cm) 2-layer cake, about 12 servings
Cuisine: United States
Ingredients: 3 large eggs; 2 teaspoons vanilla extract; ¾ cup milk or buttermilk; 3 ounces (75 grams) unsweetened chocolate, melted and cooled; ½ cup light corn syrup; 1 cups granulated sugar; ¼ teaspoon salt; 1 teaspoon baking soda; 1¾ cups all-purpose flour (spoon flour into a dry-measure cup and level off); Large pinch of salt; 1¼ cups dark brown sugar, firmly packed; 4 large egg whites; 8 tablespoons (1 stick) unsalted butter, softened

Preparation info

Makes one 9 inch 23 cm ) 2-layer cake, about
12
servings

Difficulty
Complex

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This is an American classic, and this is about the best recipe I’ve ever come up with for it. A devil’s food cake should be very chocolatey and also very moist, two qualities that don’t often coincide in this type of cake. Using brown sugar here makes all the difference—it makes the cake super moist and also boosts the chocolate flavor. The icing is easy to make as I’ve simplified the method. In the past, it was prepared like a cooked meringue, in which the egg whites are whipped and a hot