I am still in post-vacation bliss. I don't want to run errands or handle my responsibilities. I want to sightsee with my family and have cake for breakfast.
I introduced my kids to Magnolia Bakery while we were on our #MancationNYC. I have been a fan of the shop and cookbook for years. The cupcakes have always been a huge hit at the home, but the boys had never seen the real deal.
They loved the Devil's Food Cake. The MEN have made me promise that I would make it. I certainly will as soon as I feel like turning on the oven. In the meanwhile, here is the recipe.
3 cups all-purpose flour
11/2 teaspoons baking powder
11/2 teaspoons baking soda
3/4 teaspoon salt
3 large eggs, separated, at room temperature (see first Note)
3/4 cup (11/2 sticks) unsalted butter, softened
2 cups firmly packed light brown sugar
8 ounces unsweetened chocolate, melted (see second Note)
2 cups milk
11/2 teaspoons vanilla extract
Magnolia recommends separating the eggs when cold and then allow them to come to room temperature before proceeding with the recipe.
To melt chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5–10 minutes.
Preheat oven to 350 degrees.
Grease and lightly flour two 9 × 2-inch round cake pans, then line the bottoms with waxed paper.
In a large bowl, sift together the flour, the baking powder, the baking soda, and the salt. Set aside.
Lightly beat the egg yolks until thick and lemon colored, about 2 minutes.
In a large bowl, cream the butter and the sugar until smooth, about 3 minutes.
Add the egg yolks, beating until well combined.
Add the chocolate, mixing until well incorporated.
Add the dry ingredients in thirds, alternating with the milk and the vanilla, beating after each addition until smooth.
In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form.
Gently fold into the batter.
Divide the batter between the prepared pans and bake for 40–45 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on wire racks.
When cake has cooled, ice between the layers, then ice top and sides of cake.
MAKES 1 TWO-LAYER 9-INCH CAKE