Devils Delight Cake

chefs-mate chefs-mate 0 Comments
Servings: 29 Difficulty: Intermediate
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A rich, vintage chocolate layer cake with a light, airy texture and deep cocoa flavor.
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This vintage-inspired Devil’s Delight Cake is a masterpiece of texture and flavor, featuring a dense yet tender chocolate crumb lifted by folded-in egg whites. The batter relies on a chocolate-milk custard base that infuses every bite with deep, roasted cocoa notes. It’s a nostalgic treat that feels both indulgent and comforting, perfect for birthdays, holidays, or a special Sunday dinner. The layers are traditionally finished with a favorite frosting and garnished with citrus and nuts for a bright contrast to the dark chocolate. Simple to assemble with pantry staples, this cake brings a touch of 1930s elegance to your modern kitchen.

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Devils Delight Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 29 Calories: 1578.9

Description

This vintage-inspired Devil's Delight Cake is a masterpiece of texture and flavor, featuring a dense yet tender chocolate crumb lifted by folded-in egg whites. The batter relies on a chocolate-milk custard base that infuses every bite with deep, roasted cocoa notes. It&# 226;ÂÂs a nostalgic treat that feels both indulgent and comforting, perfect for birthdays, holidays, or a special Sunday dinner. The layers are traditionally finished with a favorite frosting and garnished with citrus and nuts for a bright contrast to the dark chocolate. Simple to assemble with pantry staples, this cake brings a touch of 1930s elegance to your modern kitchen.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Butter and flour two 9-inch round cake pans.
  2. Melt the Hershey's baking chocolate with 2/3 cup packed brown sugar, 1 cup milk, and 1 beaten egg yolk over simmering water, stirring until smooth. Remove from heat and let cool slightly.
  3. In a large bowl, cream 1/3 cup butter until fluffy. Gradually add 1/3 cup packed brown sugar, beating constantly.
  4. Add 2 egg yolks to the butter mixture and beat until well blended.
  5. In a separate bowl, sift together 2 cups cake flour, 1/4 teaspoon salt, and 1 teaspoon baking soda three times.
  6. Add the sifted dry ingredients to the creamed butter mixture alternately with 1/2 cup milk, beginning and ending with the dry ingredients. Beat thoroughly after each addition.
  7. Stir in the cooled chocolate mixture and 1 teaspoon vanilla extract.
  8. In a clean bowl, beat 3 egg whites until foamy. Gradually add 1/2 cup packed brown sugar and beat until stiff peaks form.
  9. Gently fold the beaten egg whites into the chocolate batter until just combined, taking care not to deflate the mixture.
  10. Pour the batter evenly into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely before frosting.
  12. Frost with your favorite icing and garnish with thinly sliced oranges, minced nuts, and minced citron or candied ginger if desired.

Nutrition Facts

Servings 29

Amount Per Serving
Calories 1578.9kcal
% Daily Value *
Total Fat 51.6g80%
Saturated Fat 29.9g150%
Cholesterol 179.8mg60%
Sodium 1536.2mg65%
Total Carbohydrate 250.4g84%
Dietary Fiber 13.5g54%
Sugars 139.7g
Protein 24.1g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cake, devils delight, vintage, dessert, layer cake, hersheys, baking, chocolate layer, egg whites, custard base, classic, 1930s, indulgent, comfort food, birthday cake, holiday dessert, homemade, from scratch, moist
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