Devil Dog Cake

Name: Devil Dog Cake
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting; 1 1/4 teaspoons baking soda; 3/4 teaspoon salt; 2 sticks unsalted butter, softened; 1 1/2 cups packed dark brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 1/3 cups water; 2 large egg whites; 1/2 cup sugar; 1/4 cup light corn syrup; 2 tablespoons water; 1 teaspoon pure vanilla extract

14 ingredients

5 steps

Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting
1 1/4 teaspoons baking soda
3/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/3 cups water
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon pure vanilla extract

Directions

1

Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
2

Whisk together flour, cocoa powder, baking soda, and salt.
3

Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
4

Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate.
5

Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder.