Vermont Farmhouse Devil’s Food Cake

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 737

Dietary: Vegetarian

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

Cake flour
Baking soda
Salt
Unsalted butter, softened
Dark brown sugar
Unsweetened chocolate, melted and cooled
Eggs
Sour cream
Vanilla extract
Boiling water
Egg whites (for frosting)
Sugar (for frosting)
Light corn syrup (for frosting)
Salt (for frosting)

Directions

1
Preheat oven to 350°F (175°C).
2
Butter a 10-inch springform pan and line the bottom with a disk of parchment or wax paper.
3
In a medium bowl, sift together the cake flour, baking soda, and salt. Set aside.
4
In a large bowl, beat the softened butter with an electric mixer on medium speed until soft and light.
5
Add the dark brown sugar and beat until the mixture is very light and fluffy, about 5 minutes.
6
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.
7
Beat in half of the sour cream, followed by half of the flour mixture. Scrape down the sides of the bowl and beaters.
8
Repeat with the remaining sour cream and flour mixture, scraping the bowl again to ensure everything is incorporated.
9
Combine the vanilla extract and boiling water, then gently beat this mixture into the batter until just combined.
10
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.
11
Cool the cake in the pan on a wire rack for 5 minutes, then unmold and cool completely on the rack.
12
For the frosting, combine egg whites, sugar, corn syrup, and salt in the bowl of an electric mixer.
13
Place the mixer bowl over a pan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
14
Whisk gently and constantly until the mixture is hot to the touch and the sugar is completely dissolved.
15
Remove from heat and whip on medium speed until the frosting is cooled, thick, and holds soft peaks, but is not dry.
16
Spread the frosting over the top of the cooled cake, swirling it from the center outward for a decorative finish.
17
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 servings

Amount Per Serving
Calories 737kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Cholesterol 54mg18%
Sodium 244mg11%
Total Carbohydrate 122g41%
Dietary Fiber 3g12%
Sugars 85g
Protein 12g24%

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

Read it online: https://www.chefs-mate.com/recipe/vermont-farmhouse-devils-food-cake/