Prep 30 mins
Cook 30 mins
Another of Magnolia Bakery's fabulous recipes - my favorite cake!
- 3 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 2 cups light brown sugar
- 3 large eggs (room temp, separated)
- 9 ounces unsweetened chocolate, melted
- 2 cups milk
- 1 1⁄2 teaspoons vanilla
- 3 egg whites
- 2 1⁄4 cups sugar
- 1⁄2 cup cold water
- 1 1⁄2 tablespoons light corn syrup
- 1⁄8 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- sweetened flaked coconut
- Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
- Sift dry ingredients and set aside.
- Using medium speed of mixer, cream butter until smooth.
- Add sugar and beat until fluffy for 3 minutes.
- In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
- Add beaten yolks to butter mix and beat well.
- Add chocolate, mixing well.
- Add dry ingredients in thirds, alternating with milk and vanilla.
- With each addition, beat until well mixed, but do not overbeat.
- Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
- In separate bowl, beat egg whites on high to soft peaks.
- Gently fold into batter.
- Divide batter into pans and bake at 350º for 30 to 35 minutes.
- Cool in pans 10 minutes.
- Remove from pans and cool completely on wire rack.
- Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
- Place over rapidly boiling water.
- Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
- Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
- Use immediately.
- On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
- Sprinkle top and sides generously with coconut.
Loved this cake. It is moist & of medium density. I followed the cake recipe precisely but did not make the coconut frosting. The 3 rounds are easily able to be split (with a long serrated/bread knife) because the cake is sturdy & thick enough. This is the only devil's food cake I've seen that uses real melted chocolate instead of the usual cocoa powder! I will usually be making this when a chocolate cake is needed.
I made cupcakes with buttercream frosting instead of the coconut listed here and they were great! I didn't make the recipe exactly as followed, with seperating the eggs and all that, and I'm glad I didn't waste my time! These puffed up beautifully and were all eaten up for my sons birthday!
I have to start out by saying I truly LOVE Magnolia Bakery's recipes; however, this cake just fell apart. I am not a novice baker by any means and followed the recipe to the "T". I was quite disappointed to have an extremely dry layer cake. Don't get me wrong, the flavor was fantastic and I will make some changes of my own and try it once again..maybe this will be a cupcake recipe with a filling...but it definitely disappointed last night for an 18th birthday party.