Classic Devil's Food Cake

Ingredients

• 0.5 cup Unsalted butter, softened (Approximately 1 stick or 113g)
• 1 cup Granulated sugar (for butter) (Half of the total 2 cups of sugar)
• 4 units Large eggs, separated (Yolks and whites separated)
• 1 cup Granulated sugar (for egg yolks) (Remaining half of the total 2 cups of sugar)
• 1 cup Whole milk
• 2.33 cups All-purpose flour (2 and 1/3 cups)
• 4 teaspoons Baking powder
• 2 squares Unsweetened baking chocolate (Approximately 2 ounces or 56g, melted)
• 0.5 teaspoon Vanilla extract

Instructions

1. 1Grease and flour a 10-inch angel food cake pan (tube pan). Preheat your oven to 350°F (175°C). Separate the eggs, placing yolks in one bowl and whites in another. Measure out all remaining ingredients.
2. 2In a large mixing bowl, cream the softened butter until light and fluffy. Gradually add 1 cup of granulated sugar (half of the total amount), beating until well combined and lightened in color, about 3-4 minutes.
3. 3In a separate bowl, beat the 4 egg yolks until they are thick and lemon-colored, about 2-3 minutes. Gradually add the remaining 1 cup of granulated sugar, continuing to beat until the mixture is pale and creamy, about 2 more minutes.
4. 4Gently fold the beaten egg yolk mixture into the creamed butter and sugar mixture until just combined.
5. 5In a separate bowl, sift together the all-purpose flour and baking powder.
6. 6Add the milk and the sifted flour mixture alternately to the wet batter, beginning and ending with the flour mixture. Mix on low speed or by hand until just combined after each addition, being careful not to overmix.
7. 7In a clean, dry bowl, beat the 4 egg whites until stiff peaks form, about 3-4 minutes. In a separate microwave-safe bowl or over a double boiler, melt the 2 squares of unsweetened chocolate, about 1-2 minutes.
8. 8Gently fold the stiffly beaten egg whites, melted chocolate, and vanilla extract into the cake batter until just combined and no streaks remain. Be careful not to deflate the batter.
9. 9Pour the batter into the prepared angel food cake pan. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should spring back when lightly touched.
10. 10Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cooled, cover with White Mountain Cream or your favorite frosting. (Note: The recipe for White Mountain Cream is not provided in the original text.)