Serves 6
120 min
Devil's Food Cake with Angel Frosting
Recipe GLPRab433edd3853c4
A decadent two-layer devil's food cake featuring rich dark chocolate and cocoa, paired with silky angel frosting made from meringue. This classic combination creates a stunning dessert with tender, moist cake and fluffy, sweet frosting, decorated with chocolate sprinkles.
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Ingredients
1 1/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 oz dark chocolate, broken into small pieces
1/2 cup dark unsweetened cocoa powder
2/3 cup hot coffee
1/3 cup whole milk
10 tbsp unsalted butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
5 large egg whites, room temperature
1 1/4 cups granulated sugar (for frosting)
1 tbsp light corn syrup
1 tsp vanilla bean paste
Chocolate sprinkles for decoration
Directions
Preheat your oven to 325°F.
Grease two 8-inch round cake pans and line the bottoms with parchment paper. Grease the parchment paper as well.
In a medium bowl, combine the broken dark chocolate and cocoa powder. Pour the hot coffee over this mixture and whisk until smooth. Stir in the milk until well combined and set aside.
In another bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, dark brown sugar, and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 3 minutes.
Add the 3 eggs one at a time to the butter mixture, beating well and scraping down the sides of the bowl after each addition.
Mix in the vanilla extract and scrape down the bowl again. Beat for 30 seconds more.
Add the flour mixture and the chocolate-coffee mixture in alternating batches, starting and ending with the flour mixture. Mix until just combined after each addition.
Divide the batter equally between the prepared cake pans and smooth the tops.
Bake for 35 to 40 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in their pans for 15 minutes, then turn them out onto a wire rack. Let cool completely.
While the cakes cool, prepare the frosting. Place the 5 egg whites in the bowl of a stand mixer fitted with the whisk attachment.
In a medium saucepan over low heat, combine 1 1/4 cups sugar, corn syrup, and 1/4 cup water. Stir until the sugar dissolves, then increase heat to medium-high and cook without stirring until the mixture reaches 235°F on a candy thermometer.
As the sugar cooks, begin whisking the egg whites on medium speed in the stand mixer until soft peaks form.
When the sugar syrup reaches 235°F, remove from heat. Add the remaining 1/4 cup sugar to the egg whites and reduce the mixer to low speed.
Slowly pour the hot sugar syrup into the egg whites while the mixer runs on low. Once all the syrup is added, increase the speed to high and beat for 7 minutes, or until the frosting is thick, shiny, and forms stiff peaks.
Add the vanilla bean paste to the frosting and beat for 10 seconds more.
Place one cooled cake layer on a serving platter and use a serrated knife to level the top if needed.
Spread approximately 1 cup of the frosting evenly over this cake layer.
Place the second cake layer on top and level the top as needed.
Spread the remaining frosting over the top and sides of the cake, creating a smooth or textured finish as desired.
Garnish the frosted cake generously with chocolate sprinkles.
