A Wonderful Looking Devil’s Food Cake With Black Pepper Buttercream

A really wonderful cake is the Devil’s food cake , so I was so pleased that I found this recipe it is a  six-layer  fudgy  light and feathery texture cake that I known you will love , this cake between each layer has that slight twist as there is a black pepper and vanilla buttercream  which works amazingly  well with the  soft and creamy contrast of the  dense fudge frosting on the top and sides.

A really Impressive cake  that will grace any tea party table with style ..

 

This great recipe has been brought to you by cooking.nytimes.com website , thanks for sharing it with us

 

Here below is a list of the ingredients you will need to make this cake from the website

 

 

 

INGREDIENTS

FOR THE CAKE

  • 10 tablespoons/140 grams unsalted butter, softened, more for greasing pans
  • cup/70 grams unsweetened natural (not Dutch-processed) cocoa powder, more for pans
  • ¾ cup/180 milliliters whole milk
  • 2 cups/200 grams cake flour
  • 1 ½ teaspoons/10 grams baking soda
  • ½ teaspoon/3 grams baking powder
  • ½ teaspoon/3 grams kosher salt, more as needed
  • 1 ¾ cups/350 grams granulated sugar
  • 3 large eggs
  • 2 teaspoons/10 milliliters vanilla extract

 

 

FOR THE BUTTERCREAM

  • 5 large egg whites
  • 1 cup/200 grams granulated sugar
  • Large pinch kosher salt
  • 3 sticks plus 2 tablespoons/365 grams unsalted butter, softened
  • 1 vanilla bean pod, split lengthwise, seeds scraped
  • 1 teaspoon/5 grams coarsely ground black pepper

 

 

FOR THE FUDGE FROSTING

  • 1 ½ cups/300 grams granulated sugar
  • 1 cup/240 milliliters heavy cream
  • Pinch kosher salt
  • 6 ounces/170 grams unsweetened chocolate, coarsely chopped
  • 8 tablespoons/112 grams unsalted butter, diced
  • 2 teaspoons/10 milliliters vanilla extract

 

 

 

 

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