Devil's Food Cake with Fluffy Frosting
I must admit that I love chocolate cake and when I'm presented with a new type of chocolate I have to try it. This cake is so moist and fluffy and with the marshmallow-like frosting, what's not to love.
| Category: | Sweets Chocolate Cakes & Pies |
Ingredients
Batter
| 3/4 cup butter, unsalted, room temperature, plus more for pans |
| 1 cup cocoa, unsweetened, plus more for pans |
| 1 cup boiling water |
| 1 cup sour cream |
| 3 cups Frankie's gluten-free all-purpose flour blend, spooned and leveled |
| 3/4 tsp Kosher salt |
| 1 tsp baking powder |
| 1 tsp baking soda |
| 2 1/4 cups white sugar |
| 4 lg eggs |
| 4 tsp vanilla extract |
Frosting
| 1 1/2 cups white sugar |
| 5 lg egg whites |
| 1 tbsp corn syrup |
| 1 tsp vanilla extract |
Devil's Food Cake with Fluffy Frosting Directions
Preheat your oven to 350°F or 175°C and butter two 8inch round cake tins and line the bottoms with parchment paper, then dust each pan with cocoa powder.
Whisk water into cocoa until smooth; whisk in the sour cream. In a separate bowl, whisk together flour, salt, baking powder and baking soda.
In a large bowl or stand mixer beat butter and sugar until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in three additions and cocoa mixture in two additions, alternating between the two and beat until combined. Fold in the vanilla.
Divide the batter among the pans and bake until a toothpick inserted in centre comes out clean - approximately 45-50 minutes, rotating pans halfway through. Transfer pans to wire racks and let cool completely. Remove cakes from pans and discard parchment. Trim cakes if desired.
For the frosting: In a heat proof bowl set over (not in) a pan of simmering water, whisk together sugar, egg whites and corn syrup and whisk until sugar is dissolved. Remove from heat and beat on high using a mixer until stiff, fluffy peaks form, about 5 minutes. Fold in vanilla.
Transfer a cake layer to a serving plate and top with 1 cup of the frosting. Stack second layer on top and cover top and sides with remaining frosting.
This cake will setup on the counter. For an added touch lightly torch the tips of the frosting to give a more caramelized marshmallow look and smell.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup/measure-for-measure with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
