11/24/2017
Devil’s-Food Cake With Toasted-Marshmallow
Frosting
By Tejal Rao YIELD 16 servings
INGREDIENTS
FOR THE CHOCOLATE LAYER CAKE:
1 ½ cups (340 grams/3 sticks)
butter
1 ½ cups (354 milliliters) black
coffee
1 cup (85 grams) Dutch-processed
cocoa powder
1 ¼ cups (170 grams) finely
chopped dark chocolate (about 72
percent)
2 packed cups plus 1 tablespoon
(453 grams) light-brown sugar
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal kosher
salt
6 large eggs
3 large egg yolks
2 cups (255 grams) all-purpose
flour
1 tablespoon baking soda
FOR THE MARSHMALLOW
FROSTING:
1 cup (226 grams) egg whites
1 ¾ cups (340 grams) sugar
½ teaspoon Diamond Crystal
kosher salt
¼ teaspoon cream of tartar
¼ teaspoon vanilla extract
https://cooking.nytimes.com/recipes/1019050-devils-food-cake-with-toasted-marshmallow-frosting?smid=fb-nytimes&smtyp=cur
Devil’s-Food Cake With Toasted-Marshmallow Frosting Recipe - NYT Cooking
TIME 1 hour plus baking/cooling
PREPARATION
Step 1
Place oven rack in the middle position, and heat the oven to 350
degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with
parchment paper, and grease them.
Step 2
Combine butter and coffee in a 5-quart saucepan, and set over low
heat to melt. Remove from heat, and whisk in the cocoa, chocolate,
brown sugar, vanilla and salt, until there are no lumps of cocoa or
unmelted chocolate. After mixing, add the eggs and yolks, and whisk
well to combine. Sift flour and baking soda right into the pan, then
whisk thoroughly to combine, making sure there are no pockets of
flour. Divide batter among the three cake pans (about 23-24 ounces
each).
Step 3
Bake for 30 minutes, or until the cakes are firm, but a light touch
with a finger still leaves an impression, and a few crumbs cling to a
toothpick inserted into the center of the cake.
Step 4
Set aside on a wire rack until the pans, and the cakes, are completely
cool to the touch, about 90 minutes.
Step 5
Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-
low heat. In the bowl of a stand mixer, combine the egg whites,
sugar, salt, cream of tartar and vanilla. Place the bowl over the
steaming water bath, and use a spatula to stir and scrape down the
bowl, keeping the mass moving over the steam for about 10 minutes,
or until a digital thermometer inserted into the mixture reads 175
degrees.
Step 6
Place the bowl in the stand mixer with the whisk attachment, and
whip on high speed until it quadruples in volume and turns thick
and glossy, about 5 minutes.
Step 7
Loosen the sides of the cakes with a knife and invert them onto a
wire rack. Peel away the parchment paper, then flip cakes right-side
1/2
11/24/2017 Devil’s-Food Cake With Toasted-Marshmallow Frosting Recipe - NYT Cooking

up again. Use a long serrated knife to evenly trim the puffy tops off
the cakes (set these aside for snacking).

Step 8
Place one cake, cut-side up, onto a serving plate. Top with a cup of
frosting, and spread it into an even layer with a small palette knife
or the back of a spoon. Repeat with the second and third layers,
placing these cut-side down. Finish the sides of the cake with
remaining frosting, then lightly torch with a blowtorch, so the
frosting turns golden brown.

PRIVATE NOTES

Leave a Private Note on this recipe and see it here.

Adapted from "BraveTart: Iconic American Desserts” by Stella Parks

https://cooking.nytimes.com/recipes/1019050-devils-food-cake-with-toasted-marshmallow-frosting?smid=fb-nytimes&smtyp=cur 2/2