One of the things on my agenda for my trip to NYC was to meet up with my friend J and for us to cook and bake together. J and I have exchanged literally hundreds of emails talking about food, cookbooks, cooking gadgets, baking pans, Food Network hosts and recipes. I think we even have each other to blame for the other’s KitchenAid mixers. Naturally, we just HAD to cook and bake together when I came over.
We knew what we wanted to cook months ahead of time (champagne risotto from Giada and a chicken dish), but we didn’t know what we wanted to bake. Then it hit us. Duh. We had to bake the cake on the cover of Dorie Greenspan’s cookbook:
We both have the cookbook (it’s J’s fault that I bought one) and have been talking about making the Devil’s Food White Out Cake it for ages, but none of us never got around to it. There really was no other cake we should make together.
The cake layers were pretty straightforward to make. It was the frosting that required a lot more rereads of the instructions, as neither J nor I have ever made a cooked frosting before. To me, it was all very complicated, since a candy thermometer was required (hahaha) and very specific temperature was needed. Between J and I, though, we managed the frosting quite well.
I had a bit of a tough time crumbing the cake for the topping, as the cake was moist, and the chocolate chips in the layers (yes, there are chocolate chips in the cake!) tended to mush things up. A fork didn’t really work either because of the aforementioned moistness. But I’d rather have big crumbs on my topping than a dry cake, as you can see from the picture.
I thought the cake looked wonderful (if not entirely professional-looking), but we made it, so I’m biased. But the ultimate seal of approval came from Dorie, herself, who replied when I tweeted this Instagrammed picture of the cake:
And yes, we loved it. The cake was moist and chocolaty, and the addition of chocolate chips was genius, because you had pockets of real, gooey chocolate embedded in the already chocolaty cake layers. And the frosting was light and smooth, and not too sweet at all. With most marshmallow-y looking icings, you already know they’re too sweet just from looking at them. But this particular one, you have none of that cloying sweetness that makes most people scrape off the frosting from the cake. So even with three layers of frosting, none was left on the dessert plates once we were done with our slices. Yep, even after risotto and chicken.
Now that I think about it, maybe it’s a good thing J and I don’t have that many chances to cook together. I shudder at how much weight we would gain (and how much money would be spent on ingredients) if we cooked together as much as we would like.