This week’s Tuesdays With Dorie recipe was Devil’s Food White-Out Cake aka “the cover cake.” This cake was actually the very first Dorie Greenspan recipe I made, long before I owned Baking. I had somehow come across this piece on the internet, which, of course, made me want to bake the cake. Since I had tried this cake before, I knew that it is scrumptious and I had planned to make a whole cake this time rather than a mini version, which I have taken to doing weeks that I’m not so enthusiastic about the TWD recipe. But then on Saturday I was eating some blood orange sorbetti from a local gelateria, and I was reminded how delectable blood oranges are and that I had recently seen a fantastic looking blood orange tart recipe over on Smitten Kitchen. Since blood oranges have a short season, not to mention they were on sale, the tart won as the main dessert of the week.
I couldn't skip two weeks in a row of Tuesdays With Dorie, so I went ahead and made a min version of the cake. How can anyone resist a rich, fudgy cake with marshmallow frosting? I certainly can’t. I quartered the recipe and used two small springform pans (I think they’re a little over four inches). The cakes crowned a bit, but even after cutting the tops off, I was able to get three nice layers and plenty of crumbs. One of my favorite parts of this cake is the crumb coating. I am not the neatest cake froster, so I love that you just cover it up. I have decided that making mini versions of desserts is not really less effort than making full-size ones, and in some cases, such as beating a single egg white for frosting, it may be more. (It seemed to take the mixer a long time to froth the white.)
Regardless of the size, this recipe gets a 9 for Deliciousness and a 3 for Effort, giving it an EDR of 3. Many thanks to Stephanie of Confessions of a City Eater for selecting this wonderful cake. You can find the recipe on Stephanie's site, and to see what other bakers thought of this cake, check out the TWD blogroll.