This Vermont Farmhouse Devil’s Food Cake is a decadent treat that balances deep chocolate flavor with a tender, moist crumb. Made with cake flour, unsweetened chocolate, and a touch of sour cream, the batter creates a luxurious texture that feels indulgent yet homey. The standout feature is the old-fashioned boiled frosting, a silky, vanilla-kissed topping that adds a nostalgic sweetness and smooth finish. This dessert is perfect for Sunday suppers, holiday gatherings, or any occasion calling for a show-stopping finale. It captures the essence of comfort baking, offering a sophisticated twist on a classic chocolate favorite that pairs beautifully with coffee or tea.
Vermont Farmhouse Devil’S Food Cake
Description
This Vermont Farmhouse Devil's Food Cake is a decadent treat that balances deep chocolate flavor with a tender, moist crumb. Made with cake flour, unsweetened chocolate, and a touch of sour cream, the batter creates a luxurious texture that feels indulgent yet homey. The standout feature is the old-fashioned boiled frosting, a silky, vanilla-kissed topping that adds a nostalgic sweetness and smooth finish. This dessert is perfect for Sunday suppers, holiday gatherings, or any occasion calling for a show-stopping finale.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Butter a 10-inch springform pan and line the bottom with a disk of parchment or wax paper.
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In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside.
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In a large bowl, beat the softened butter with an electric mixer on medium speed until soft and light.
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Add the dark brown sugar and beat until the mixture is very light and fluffy, about 5 minutes.
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Beat in the melted chocolate until combined. Then, add the eggs one at a time, beating well after each addition until the batter is light and smooth.
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Beat in half of the sour cream, followed by half of the flour mixture. Scrape down the sides of the bowl and beaters.
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Repeat with the remaining sour cream and flour mixture, scraping the bowl again to ensure everything is incorporated.
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Combine the vanilla extract and boiling water, then gently beat this mixture into the batter until just combined.
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Pour the batter into the prepared springform pan and bake for 45 minutes, or until the cake is firm to the touch and well-risen.
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Cool the cake in the pan on a wire rack for 5 minutes, then unmold and cool completely on the rack.
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For the frosting, combine egg whites, sugar, corn syrup, and salt in the bowl of an electric mixer.
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Place the mixer bowl over a pan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
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Whisk gently and constantly until the mixture is hot to the touch and the sugar is completely dissolved.
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Remove from heat and whip on medium speed until the frosting is cooled, thick, and holds soft peaks, but is not dry.
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Spread the frosting over the top of the cooled cake, swirling it from the center outward for a decorative finish.
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To serve, cut the cake with a moist knife, wiping the blade with a wet cloth between each slice for clean cuts.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 737.2kcal
- % Daily Value *
- Total Fat 21.8g34%
- Saturated Fat 12.9g65%
- Cholesterol 53.8mg18%
- Sodium 2438.0mg102%
- Total Carbohydrate 121.5g41%
- Dietary Fiber 2.5g10%
- Sugars 0.2g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Frosting Safety:
Storage:
Ingredient Substitutions:
Cutting Tip:
