2000s Recipes + Menus
Devil Dog Cake
Serves6 with leftovers
- Active time:30 min
- Start to finish:2 1/2 hr
February 2008
This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. You'll want to dive headfirst into this version, a tall layer of moist, dark devil's food with fluffy marshmallow frosting.
For cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/3 cups water
For frosting:
- 2 large egg whites
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
Make Cake:
-
Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
-
Whisk together flour, cocoa powder, baking soda, and salt.
-
Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
-
Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
Make Frosting:
-
Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.
Cook's Notes:
- Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
- The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
- Keywords
- dessert,
- nostalgia,
- cake,
- chocolate,
- ian knauer
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