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.
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:
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.
Very pretty cake! I need a kitchen torch LOL
Sounds like you really loved this cake!!
j'adore ta meringue gratinée ! c'est franchement superbe :)
Your cake looks really good. The torch burner was sucha great idea.
Your cake looks amazing! I love what you did with it :)
I want your icing!
Oooooh. I love the toasted marshmallow on the outside. MMmmmmmm.
Your cake looks fantastic, good job!
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
it looks like a completely different cake, but completely gorgeous! Dorie would be proud. :)
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!
I love the look (and taste) of the toasted marshmallow. Great interpretation of the recipe!
Michelle
http://oneordinaryday.wordpress.com/
I torched my cake too! The caramelization was so tasty.
WOW.
your cake looks amazing!
Love your creative spin on it!
greaaat job
<3
Seriously love the torch. You know I love the torch and use it at every opportunity! What a fantastic idea!!
Oh my! What creative and beautiful frosting! So love it!!!
Love, love, love the toasted marshmallow!
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!
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!
I love the way you baked this, and the toasted meringue it just genius!
I love the look of the toasted marshmallow. I really wish I had a torch when I see a dessert like yours :)
I wish I'd have thought of toasting the icing. That looks fantastic!
What a great idea to toast the marshmallow frosting. It looks fantastic.
I love the toasted look and the rectangle shape. Your cake looks gorgeous. YUM.
Mmmm! Your frosting looks so delectable! Great job!
Love what you did to the frosting! Fantastic idea.
~ingrid
Love how you made this cake. Looks fantastic with the browned meringue. Beautiful.
I agree with Danielle - I need a torch.
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!
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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