Tuesday, August 15, 2017

Episode 014: Lucifer's Food Cake

A little bit spicy, extra fluffy, and just a bit of chocolate thrown in with that chocolate batter. We present Lucifer's Food Cake.

It's great straight out of the pan, but top it with a spicy ganache to make it a little bit more hellish.

Lucifer's Food Cake


1 3/4 cup sugar, processed in food processor for 2 minutes
1/4 tsp coarse kosher salt
1 cup cake flour
1 1/2 cup room temperature egg whites
1/3 cup luke warm water
1/2 tsp cream of tarter
heaping 1/3 cup cocoa powder


  1. Preheat oven to 350 degrees farenheit. 
  2. Sift the flour, salt, and cocoa powder three times and set aside while the sugar is processing. 
  3. Using an electric mixer (trust me, this takes a long time), whisk the egg whites and sugar. Once it's frothy, add the water and cream of tartar until it holds stiff peaks but is still glossy. 
  4. Transfer the meringue into a large bowl and fold the flour into it slowly by sprinkling the flour on top and folding the meringue over in a "J" shape as you turn your wrist over with a spatula or spoon until it is fully incorporated. Don't over-work the batter. 
  5. Spoon the batter into an ungreased tube pan and smooth with a small frosting spatula or spoon. Run a butter knife through the batter in snake-like movements to get air bubbles out. Wipe excess batter away. 
  6. Bake 35 to 40 minutes. My oven is garbage and I had to bake it for like 60 minutes. YOLOSWAG. 
  7. This part is so important, y'all. Cool the cake upside down inside the pan. Do it on a cooling rack or on top of a bottle of wine or liquor for at least an hour before removing from the pan. 
  8. To remove from the pan: run a large frosting spatula or butter knife along the outsides of the pan (be sure to go along the inner hole if using a tube pan) and it should just *pop* out.