Active Time

　　30 min

　　Total Time

　　2 1/2 hr

　　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.

　　

Ingredients

Makes 6 servings with leftovers

　　

For cake

2 cups all-purpose flour

　　3/4 cup unsweetened cocoa powder (not Dutch-process) plus additional for dusting

　　1 1/4 teaspoons baking soda

　　3/4 teaspoon salt

　　2 sticks unsalted butter, softened

　　1 1/2 cups packed dark brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　1 1/3 cups water

　　

For frosting

2 large egg whites

　　1/2 cup sugar

　　1/4 cup light corn syrup

　　2 tablespoons water

　　1 teaspoon pure vanilla extract

　　

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.