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 ..
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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
- ⅔ 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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