Clara's Birthday Surprise!
Now i'm not entirely a fan of chocolate cake... But this one was REALLY good. On top of being good and all... it caused a storm in my kitchen. Much to the horror of my mother. When I was done baking and decorating, there were chocolate crumbs in varying shapes and sizes strewn all over the kitchen table, and the floor and every possible empty table space in the kitchen. Who said good chefs had to be neat? I bet the best ones turn the kitchen topsy turvy.
Once again, this recipe is from my all time favourite Dorie Greenspan's book. It's the kind of cake that isn't too heavy, and the meringue frosting is light and fluffy unlike cream that makes u feel 'ugh' after a feel mouthfuls. This is the kind of cake that makes you wanna go on and on and on... IF you weren't worrying about your calories. True to it's name... the "Devil's Food White out Cake", I find this cake is rich, "mean" and sinful, in a positive manner of course. Putting it in more angelic words... Chocolaty, creamy, crumbly, all rolled into one big surprise!
This cake was made specially for clara... Happy Birthday Clara!!.. once again :)
Devil's Food White Out Cake adapted from "Baking: From my Home to Yours"
For the Cake:
1 1/3 cups all purpose flour
1/ 2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks unsalted butter, at room temperature
1/2 cup (packed) light brown sugar (i just used brown sugar)
1/2 cup sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup whole milk room temperature
4 ounces semisweet or milk chocolate, finely chopped
Preheat oven to 180 degrees C. Butter 2 8 by 2 inch round cake pans, dust insides with flour, tap out excess and line the bottoms with parchment or wax paper.
Sift together the flour, cocoa, baking soda, baking powder and salt.
Beat butter on medium speed with a mixer, until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in vanilla; don't be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients and the milk in 2 (begin and end with the dry ingredients). Mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Stir in chopped chocolate. Divide batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 25 to 30 minutes. When fully baked, the cakes will be springy to touch and a thin knife or satay stick inserted will come out clean. It's quite alright to have a couple if cracks on top. Let cool for 5 minutes, then run a knife around the sides of the cakes, unmould them and peel off paper liners. Cool to room temperature.
When cooled, cut each pan's cake into two layers. Keep the 3 layers and crumb the 4th.
Meringue Frosting and Filling
This is the tricky bit! I didn't have a candy thermometer which made things a bit difficult. But the cake turned out fine in the end. Anyway... here's the recipe with the usage of the candy thermometer. For those who don't have one.. here's the cold water test for candy making.
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1 tablespoon pure vanilla extract
Put the egg whites in a clean, dry mixer bowl or another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to boil over medium-high heat, cover the pan and boil for 3 mins. Uncover and allow the syrup to boil till it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
When the syrup is about 235 degrees F, begin beating the egg whites on medium speed with a mixer. If the whites form firm shiny peaks before the syrup reaches temperature desired, lower the speed and keep mixing till the syrup catches up. With the mixer and medium speed, stand back slightly, carefully pour in the hot syrup, add the vanilla extract and keep beating the whites at medium speed until they reach room temperature. You will have a smooth, shiny, marshmallowy frosting.
Frost the cake!
