Tuesday, February 17, 2009

Devil's Food White Out Cake (TWD)


The Tuesdays With Dorie bakers can let out a collective cheer --- someone finally chose the cover cake!! Many thanks to Stephanie of Confessions of a City Eater, as she selected Devil's Food White-Out Cake for this week's recipe from Dorie Greenspan's Baking: From My Home to Yours.

Dorie Greenspan describes this dessert as "a dig-into kind of cake, not one meant to be cut daintily or eaten with restraint". Well, with that kind of introduction, who wouldn't want to make this! The cake recipe consists of a super moist chocolate cake that is studded with chunks of chocolate. The dense, fudgy cake layers are then covered with a fluffy white frosting.

As I had a quite a bit of other dessert making planned this weekend, I opted to make half of the recipe. I followed the recipe as written, using Callebaut bittersweet for the melted and chunked chocolate, as well as Hershey's unsweetened cocoa powder.

The cake batter was poured and baked in an 8" square pan. Once cooled, I cut the square in half and stacked the two halves to create this rectangular loaf. I didn't bother cutting the cake crossswise for more layers --- I'll admit I was being lazy about the process, but I do prefer having a higher cake to frosting ratio, so the thicker cake layers are much more preferable to me. I loved making the frosting --- it never ceases to amaze me how a few egg whites, sugar and water can transform into this marshmallow-y goodness.
Instead of crumbling a cake layer to decorate the cake exterior, I couldn't resist reaching for my kitchen torch to toast the frosting on the finished cake.
In a way, this cake reminded me of a favorite snack cake of my childhood, Hostess Suzy-Qs --- but a much more delicious, decadent version (and without the transfats and artificial flavorings/stablizers).
The cake layers were perfectly moist and tender, with an intensely deep chocolate flavor. The light and airy marshmallow frosting is a fantastic complement to the cake. I wouldn't change a thing about this combination.
Thanks Stephanie for a terrific pick this week --- for the recipe, please visit Stephanie's blog or visit NPR (which highlighted this recipe a while back). Also, be sure to check out the TWD blogroll to see other delicious versions of this cake.

30 comments:

G in Berlin said...

This looks fabulous! My next purchase is a torch, just so I can do this. I actually found the taste reminiscent of a Devil Dog, but that was fine for a slice of nostalgia. Looks better broiled.

Danielle said...

Very pretty cake! I need a kitchen torch LOL

Marthe said...

Sounds like you really loved this cake!!

Isabelle said...

j'adore ta meringue gratinée ! c'est franchement superbe :)

Steph said...

Your cake looks really good. The torch burner was sucha great idea.

Stephanie said...

Your cake looks amazing! I love what you did with it :)

chocolatechic said...

I want your icing!

Jules Someone said...

Oooooh. I love the toasted marshmallow on the outside. MMmmmmmm.

farah said...

Your cake looks fantastic, good job!

n.o.e said...

Oh the toasting is indeed the perfect finishing touch. I love the chocolate cake layers - with those pieces of chocolate - yum! Your rectangle is a refreshing change.
Nancy

Natalie said...

it looks like a completely different cake, but completely gorgeous! Dorie would be proud. :)

Teanna said...

I loved that you torched the frosting! I didn't particulary like it... I would have loved to have set it on fire! hahah! But seriously, it looks gorgeous!

creativecarryout said...

I love the look (and taste) of the toasted marshmallow. Great interpretation of the recipe!
Michelle
http://oneordinaryday.wordpress.com/

Carol Peterman said...

I torched my cake too! The caramelization was so tasty.

Passionate Baker said...

WOW.
your cake looks amazing!
Love your creative spin on it!
greaaat job
<3

The Food Librarian said...

Seriously love the torch. You know I love the torch and use it at every opportunity! What a fantastic idea!!

finsmom said...

Oh my! What creative and beautiful frosting! So love it!!!

Beryl said...

Love, love, love the toasted marshmallow!

vibi said...

Woahhh... if mine looks like the perfect Valentines cake, yours looks like the perfect Holiday cake!
What a nice change from the usual circle cake!

...and what to say about a brûlé icing! Hummm... impressive!

steph- whisk/spoon said...

i love, love, love the toasted meringue! it looks gorgeous...in fact, i'm going to jot that down as a note in my book now!

Erin said...

I love the way you baked this, and the toasted meringue it just genius!

Tracey said...

I love the look of the toasted marshmallow. I really wish I had a torch when I see a dessert like yours :)

Jacque said...

I wish I'd have thought of toasting the icing. That looks fantastic!

margot said...

What a great idea to toast the marshmallow frosting. It looks fantastic.

pinkstripes said...

I love the toasted look and the rectangle shape. Your cake looks gorgeous. YUM.

lily.violet said...

Mmmm! Your frosting looks so delectable! Great job!

Ingrid said...

Love what you did to the frosting! Fantastic idea.
~ingrid

TeaLady said...

Love how you made this cake. Looks fantastic with the browned meringue. Beautiful.

I agree with Danielle - I need a torch.

Engineer Baker said...

See, this is why I need a kitchen torch. I love the shape of that cake, and the swirls of toasted frosting look to-die-for. Fabulous job!

Mermaid Sweets said...

Wow, this is the coolest white out cake version. Love your pictures and your blog - added you to my google reader =)

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