Devils Food White Out Cake Recipes

Steps:

• To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.
• To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
• Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
• With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
• Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.
• Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)
• Assemble the Devil's Food Cake. Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.
• Copyright 2001 Television Food Network, GP. All rights reserved

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Steps:

• Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit inside a 16-inch round cake pan and place inside. Grease the bottom and sides of the pan with butter. Dust with flour and tap out any excess. Set aside. Sift the flour, baking soda and salt into a bowl. Set aside. Combine the cocoa and the warm water in a medium sized bowl, whisk until smooth. In another medium sized bowl whisk the buttermilk, water and vanilla, set aside. Add the softened butter to the bowl of a standard mixer. Add the white sugar and the light brown sugar, beat with the paddle until very light in color and texture, about 3 minutes. Scrape the sides of the bowl with a spatula. Break 4 eggs into a small bowl. On low speed, add 1 egg at a time to the bowl. Add the additional eggs only after each is well combined. Scrape the bowl with a spatula. Raise the speed to medium, beat 1-minute until light and fluffy. Add the cocoa mixture, beat on low speed until just combined. Add the flour mixture and the buttermilk mixture alternately: 3 additions of flour, 2 of the buttermilk. I do this visually, a little more than 1 cup of flour, then about 1 cup of the buttermilk mixture, then repeating. Remember to scrape the sides of the bowl with a spatula after each addition. The batter will be smooth. Gently fold in the grated chocolate. Pour the batter into the prepared pan. Bake in the center of the oven until done, about 45 minutes. Do not over bake, the cake will fall firm in the center. Cool. Turn the cake over onto your work surface. Peel off the parchment paper. Cut the cake in half horizontally with a serrated knife. Fill the cake with Chocolate Cream Filling. Top the cake with Thick and Rich Chocolate Glaze.
• Warm the heavy cream in a heavy stainless pot. Add the chopped chocolate and butter. Stir over low heat until the chocolate is almost melted. Take off the heat, and stir until smooth. Cool, then refrigerate until cold. Whip until light and fluffy. Place the bottom layer of the devil's food cake on a cardboard cake circle. Top with the cream filling. Place the other cake layer on top. Press down gently with your hands. Finish the cake with the Thick and Rich Chocolate Glaze.
• Warm with heavy cream, in a heavy stainless pot until warm. Add the chopped chocolate and the butter. Stir over low heat until the chocolate is almost melted. Take off the heat and stir until smooth. Cool slightly. Whisk and pour over the filled cake when it has slightly thickened. Smooth with a spatula. For a perfect finish, refrigerate the cake with one coat of glaze on top. When cold and set, add another portion of glaze and smooth nicely with a spatula. Make sure that the second coat of glaze has not hardened. If so, reheat only for a few seconds to the desired consistency.

Steps:

• Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
• Whisk the boiling water and cocoa powder together in a small bowl and set aside.
• Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
• Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
• Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed.
• Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
• Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting.

Steps:

• For the Cake: Preheat oven to 350°F.
• Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
• In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
• In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
• Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
• Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
• Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
• For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
• Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
• As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
• To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
• Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
• Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
• Refrigerate for at least one hour and up to overnight before serving.