It’s taken more than a year, but this week Tuesdays with Dorie is finally tackling the Devil’s Food White-Out Cake. The black-and-white beauty on the cover of “Baking: From My Home to Yours.” The cake of inspiration.
What, you didn’t recognize it?
A few weeks ago, Jeff’s dad, Dan, was joking about wanting a birthday cake topped with a jeep – one like his white Jeep Cherokee. He told his wife, Tina, who told Jeff, who told me that this idea needed to be on like “Donkey Kong.” So, I used this week’s Dorie recipe to make the cake, a crumbly devil’s food with a marshmallowy filling, and a batch of Rice Krispies Treats® for sculpting the jeep and rocks. Jeff sculpted, I added the fondant, and he painted the details. He had never worked with fondant. Remember how my first fondant experience looked? No? EXACTLY. It was born for the landfill. But if you peek through Jeff’s tinted windows, you can see Dan laughing at the wheel while Tina screams. The only unrealistic thing is that the rock hill should be much, much steeper.
If you’re looking for an easy cake that looks (and tastes) impressive, Dorie’s Devil’s Food White-Out Cake could be your pick. The cake is covered in its own filling and crumbs, so you don’t even need a spatula to decorate it.
Devil’s Food White-Out Cake
Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”
Makes 12 servings
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
- 1/2 cup (packed) light brown sugar
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate, melted and cooled
- 1/2 cup buttermilk or whole milk, at room temperature
- 1/2 cup boiling water
- 4 ounces semisweet or milk chocolate, finely chopped
Filling and Frosting:
- 1/2 cup egg whites (about 4 large)
- 1 cup sugar
- 3/4 teaspoon cream of tartar
- 1 cup water
- 1 tablespoon pure vanilla extract
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
- For the Cake: In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
- Working with a stand mixer, beat the butter on medium speed until soft and creamy. Add sugars, and continue to beat for another 3 minutes.
- Add the eggs, one at a time.
- Add the vanilla.
- Reduce the mixer speed to low, and mix in the melted chocolate.
- When the chocolate is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the buttermilk in 2.
- Mix in the boiling water.
- Stir in the chopped chocolate, and divide the batter evenly between the two pans.
- Bake for 25 to 30 minutes, rotating the pans halfway through baking. Transfer the cake pans to a wire rack, and let them cool for 5 minutes. Run a knife around the sides of the cakes, unmold them, invert and cool to room temperature right side up.
- When the cakes are cool, slice each layer horizontally in half. Set 3 layers aside, and crumble the fourth layer into a bowl. Set the crumbs aside.
- For the Filling and Frosting: Put the egg whites in a clean, dry mixing bowl. Have a candy thermometer at hand.
- In a small saucepan, stir together the sugar, cream of tartar and water. Bring the mixture to a boil over medium-high heat, cover the pan, and boil for 3 minutes.
- Uncover and allow syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
- When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or a hand mixer. (If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup reaches temperature.)
- With the mixer at medium speed, carefully pour the hot syrup into the egg whites. Add the vanilla extract, and keep beating the whites until they reach room temperature, about 5 minutes.
- To Assemble the Cake: Put a bottom layer, cut-side up, on a cake plate protected by strips of wax paper or parchment paper.
- Using a long metal spatula, cover the layer generously with frosting.
- Top with a second layer, cut-side up, and frost it.
- Finish with the third layer, cut-side down, and frost the sides and top of the cake.
- Cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling.
- Refrigerate the cake for about 1 hour before serving.
48 thoughts on “Devil’s Food White-Out Cake”
Very cool looking cake! Great job.
Wow! That looks so good. The ‘dirt’ was totally appropriate for this cake..haha
Hehe, I love that title. Saw it and went… whaaa?? But the cake looks fantastic – nice looking jeep too :)
That cake rocks! :-) I love your Jeep! Talk about over the top in creativity! I don’t think we’ll see too many Jeep cakes but the TWD bakers do surprise me. I have never worked with fondant but now I want to give it a try. Thanks for always giving us inspiration!
That is SO cool!
You totally rocked this.
Love the oreo cookie tires! Rock on, baby!
Very cool cake – especially since I love our Cherokee!
What an awesome-looking cake! Dan is one lucky birthday boy, that’s for sure.
Awesome cake! You are very creative! I love it!
Great job..love the jeep idea. Your cake looks very yummy too!
How cool is THAT?? Sweet job.
Oh…my…heck!!! That is adorable!! Great job!
Wow, Rebecca — I’m thinking it’s a safe bet that I won’t see another cake quite like this today. Great team effort — it is the most beautiful Jeep cake I’ve ever seen! And it’s off-roading no less!
AH! Tell me that is not the most awesome cake you have ever seen in your life! I love it!!!
That is pretty cool. You belong on Ace of Cakes!
That’s awesome! I’ve never tried fondant, but I love the idea of putting it on RK treats and then using “regular” frosting on the cake.
Nice handiwork —- what an awesome cake!!!
Great way to top it! I received Dorie’s book recently and this cake has been calling my name….
I am so impressed with your cake and the fondant work! That’s really, really cool.
You are so FANCY with your sculpting and your fondant! :-) That is one great-looking cake and the recipe sounds fabulous.
Oh my gosh! There is a truck on your cake!! Amazing!!
That is awesome! The Oreo tires are having no problems climbing over those boulders either.
Awesome. I just love it. My boys are looking at it right now and think it is so cool!
Every week, I think, “Oh, what will she do this week to crank it all up a notch or two?” I wasn’t expecting this, however! Wow…that is quite the cake. I will assume he was very very pleased with your joint efforts. You are amazing…can’t miss a week over here!
Oh that is amazing! Great work!!
You guys can challenge Charm City Cakes to a throw down!
You should send a photo to your local dealer. You are so creative! Those little rice crispie elves might just take off in your jeep…. LOL Seriously, Great job with a fun cake.
wow, amazing job on the decorations!
WOW! I love how you turned this into a perfectly rugged boy’s b-day cake! The decor is fantastic! BRAVO!
Awesome. Love your cake!!
Not to sound like an echo here, but all I could think of was AWESOME. I love your description of them sitting in there. I can just imagine them both – him laughing maniacally. Very cool cake.
neat! i love it! the cake crumbs make for perfect off-roading!
Awesome. I am impressed!!
wow–this is the most creative cake i’ve seen:) excellent job! i hope the cake was a hit!
That cake is fantastic! I hope he really enjoyed it.
This is so cool! You are awesome!
Love it! How cool is that?!
The cake may be easy, but all that cool stuff on top sure as heck isn’t. It’s amazing!
I only have one word for your cake – WOWIE!!!! What a great job. So creative. Hope Dan liked it – a lot….
Awesome looking cake! That’s impressive how the two of you just whipped that together!
Vroom, vroom! So cool! My cake was a test of wills, but I did finish it. Yummy!
I love what you did with this cake!!
Ok – that’s the most creative white-out cake I’ve seen! Really nice job – and you’ve made it look so delicious! Nice job!
Very interesting version of the cake. And creative!
This looks great!!!
i am searching for grooms cake ideas. love it.
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