This recipe may seem a bit fiddly as the egg are separated and beaten. Then added to the butter - sugar mixture followed by folding in beaten egg whites. These additional steps take are minor compared to the pay off - iced chocolate cake for the next few days!
The iced cake keep well and can be made at least 2 days ahead. I kept it in the pantry which always stays cooler than the rest of the house. An easy way to melt chopped chocolate ( I prefer to use Ghiradelli) is to microwave it for 10 seconds, stir and repeat until chocolate is melted.
Devils' Food Cake
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 large eggs - separated
3/4 cup unsalted butter - at room temperature
2 cups brown sugar
8 oz semi sweet chocolate - chopped and melted
2 cups whole milk
1 1//2 tsp vanilla extract
a pinch of espresso powder
Preheat oven to 350 degrees, Grease and line two 9 by 2 round cake pans with parchment paper and set aside.
Using a stand mixer beat three egg yolks until thick and light colored for about 3 minutes (on medium speed) and set aside. Sift flour, salt, baking soda and baking powder. Cream butter and sugar until light and creamy, pour in beaten egg yolks until well combined. Alternately add melted chocolate, milk and vanilla extract to the creamed butter mixture. Beat egg white separately until light and fluffy and gently fold into the cake batter.
Divide batter between lined cake pans. Bake for 45 minutes or until cake tester comes clean. Cool for 15 minutes and remove from cake pan . Ice cakes with chocolate buttercream or ganache once cakes are cooled.
Chocolate Buttercream
1 cup butter - at room temperature
1 tb plus 1 tsp whole milk
6 oz melted semisweet chocolate
1 tsp vanilla extract
1 1/4 cup sifted confectioners' sugar
Beat butter till creamy. Add add melted chocolate and milk, beat till smooth. Pour in vanilla extract and sifted confectioners' sugar and mix till creamy.
Recipe from Magnolia Bakery Cookbook
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