This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. You'll want to dive headfirst into this version, a tall layer of moist, dark devil's food with fluffy marshmallow frosting.
Recipe information
Total Time
2 1/2 hr
Yield
Makes 6 servings with leftovers
Ingredients
For cake
For frosting
Preparation
Make cake:
Step 1
Preheat oven to 350°F with rack in middle. Butter and flour an 8-inch square cake pan (2 inches deep).
Step 2
Whisk together flour, cocoa powder, baking soda, and salt.
Step 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.
Step 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.
Make frosting:
Step 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.
