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Wowzas! This cake was quite complicated, with many moving parts, but the end result was just as beautiful and yummy as I thought it would be.

Because I had no special occasion to bake this for, and I didn’t want a giant cake sitting around for days, I halved the recipe and baked it in a 9-inch square pan. I knew it would bake up relatively flat, so instead of having to split layers, I simply cut the cake into four 4.5-inch squares, leveled three of the layers, and saved the fourth for crumbling. I thought a small, square cake would be perfect for B and me to share.

Making the frosting was…an experiment. The whole time, I had no idea if I was making it properly or not. For one thing, I didn’t have cream of tartar, so I used vinegar instead. Then, the egg whites splattered all over the place, and the sugar mixture hardened in some places while it cooled. But I forged on, and even ended up tinting the frosting a light pink, in honor of Valentine’s Day. :) It was fluffy and reminiscent of marshmallows…mmmm.

This cake was messy to make, no? Pressing the crumbs into the sides of the cake proved to be quite the task, and by the end, my fingers were very chocolate-y and frosting-y. But who’s complaining, right? It was all yummy to lick off!

I’ve posted my variation on the recipe below, but to see Dorie’s original recipe, visit Stephanie of Confessions of a City Eater, who chose this recipe this week–thanks for a great pick! To see how the other group members did, please visit the TWD blogroll!

You May Also Like…

• Double Chocolate Layer Cake (Epicurious.com)
• Ice Cream Double Chocolate Layer Cake (Ina Garten)

Recipe: Devil’s Food White-Out Cake
Makes 1 4.5-inch square layer cake

For the cake

• 2/3 all-purpose flour
• 1/4 cup unsweetened cocoa powder
• < 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 5 tablespoons Smart Balance 50/50 Butter Blend, at room temperature
• 1/4 cup (packed) light brown sugar
• 1/4 cup turbinado sugar
• 1/2 cup Egg Beaters
• 1/2 teaspoon pure vanilla extract
• 1 ounce semisweet chocolate, melted and cooled
• 1/4 cup buttermilk, at room temperature
• 1/4 cup boiling water
• 2 ounces semisweet chocolate, finely chopped

For the filling and frosting

• 1/4 cup egg whites (about 2 large)
• 1/2 cup turbinado sugar
• 1/2 teaspoon vinegar
• 1/2 cup water
• 1/2 tablespoon pure vanilla extract
• 1 drop red food coloring

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch square cake pan, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pan on a baking sheet.

TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the Egg Beaters and beat for 1 minute. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for approximately 25 minutes, rotating the pan at the midway point. When fully baked, the cake will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the top has a few small cracks. Transfer the cake pan to a rack and cool for about 5 minutes, then run a knife around the sides of the cake, unmold it and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layer can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layer. If the cake has crowned, use a long serrated knife and a gentle sawing motion to even them. Cut the cake into quarters. Set 3 quarters aside and crumble the fourth; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, vinegar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the 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 with 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 catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable–don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. Add a single drop of red food coloring and mix until blended. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing 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. Don’t worry about smoothing the frosting — it should be swirly. Now, cover the sides of the cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it’s more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: I think the cake is best at room temperature or just cool, but many people prefer it cold (the texture of the cake becomes fudgier after it has been refrigerated). No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.