Sunday, July 10, 2011

Bake! Devil's food bombe

The next recipe that I baked from Nick Malgieri's Bake! was devil's food bombe, chosen by Margaret to celebrate her birthday on Father's Day weekend. We were out of town that weekend, and when we returned, I just didn't have a cake-worthy occasion; hubby and I do not need a giant cake just sitting around waiting to be eaten.

So when my mom and stepdad agreed to come over for dinner tonight to celebrate their 29th wedding anniversary with us, I figured it would be a good time to try it out. Hubby hates raspberries (I know, crazy, right?), so I had him pick up some strawberries to use instead. Happily, Kayte had already made this recipe and scaled it down, so I just used her math: half the cake recipe fit two six-inch pans and perfectly filled a 5.25" tall, 3.25" deep bowl (my 1 quart glass mixing bowl).

The cake was easily thrown together last night, with unsweetened chocolate, boiling water, white sugar, brown sugar, flour, salt, baking soda, safflower oil, sour cream, vanilla extract, and an egg. My two six-inch cakes baked for 32 minutes and popped easily out of the pans. After cooling them, I wrapped them up and stuck them in the fridge, figuring they would be easier to cut if they were chilled a bit.

This morning I assembled the cake, which only took about 25 minutes. The cake is thinly sliced and then patched together to line the bowl and separate the layers. In between the layers of cake, I dolloped sweetened whipped cream (I made a half batch, which was 2 cups of whipping cream, 1/4 cup of sugar, and 1 teaspoon of vanilla extract, and I had quite a bit left over) and strawberries. NM gives the option of sprinkling rum, too; I was curious about the flavor, but didn't want too much alcohol since I knew I'd be serving the cake to my kids, so I just sprinkled a tiny bit on the outer layer of cake and none of the rest. I had about 1/2" slice of cake left, which fit perfectly as a cap over the top. Then the cake went into the fridge until this evening, when I dumped it out of the bowl and finished it with more sweetened whipped cream.

My mom took her first bite while I was photographing the cake outside and all I could hear was, "Oh my! Oh my! Oh my! This is sooooooo good!" Seriously, this cake was ah-maze-ing. The devil's food cake was moist, chocolately, with just the hint of rum. Together, with the whipped cream and the strawberries...well, I just don't have the words to describe how good it was. The little girl said, "Mommy, this was the best cake ever of my life." And hubby said, "Next time I have to take something in to work, this is what you're making!" Thanks, Margaret, for such an excellent pick!


  1. This cake looks fantastic! I'm glad to hear it was easy to put together because it certainly looks complicated!

  2. I don't even like chocolate and I thought this one was fun to put together and makes a show stopping appearance when you bring it out, doesn't it? Yours looks great. I am working on a non-chocolate version so I can have some next time. Fun to hear what your family thought of it all...they sound pleased!

  3. What a showstopper!! So glad it worked well with the strawberries, although I imagine it would have been wonderful with raspberries too!