“Devil’s Food Cake with Coffee Meringue Buttercream” from “Cooking for Jeffrey”

Ordinarily I wouldn’t include the title of the icing of this cake, but given the time and the effort involved to make what was probably the best cake icing I’ve ever made*, it would be remiss of me to leave it out.

*Not a typo. Truly. THE BEST CAKE ICING I’VE EVER MADE.

But the distinction of having been the best icing I’ve ever made– and I’ve made A LOT, believe me– comes with this caveat: it also took the longest amount of time and the most equipment.

For this is no ordinary buttercream, but MERINGUE buttercream. This involved me using my candy thermometer to create sugar syrup, beating said syrup into the egg white meringues for ONE HOUR (again, not a typo) and then beating in the butter and the flavourings. For the “Great British Bake Off” fans among you, this is the Italian meringue buttercream that some bakers have made in the past. If I ever try out for the show again**, I will make this.

**A story for another time.

So sure, it was a total pain to make. But honestly I can’t overstate how good and delicious this was. It also was super-easy to pipe with, because it was so light.

Barefoot Contessa advises you in the introduction of the icing that it’s a bit complicated to make and you may want to do a test run first before doing it for real. I didn’t follow this advice. Life is too short. If my skills were lacking in making this for the first time and it proved to be a disaster, I would have just made one of my tried-and-true buttercreams instead. To be fair, this does require some skill (not to mention a candy thermometer), but if you follow the directions, you should be fine.

This cake, which is the big stonking slice of cake that the Barefoot Contessa holds on the cover of the cookbook, is also good. It’s a good basic Devil’s Food Cake. The recipe was straightforward and it’s delicious.

Would I make this again? I would. I doubt very much that I would make Italian meringue buttercream for every cake I make in the future, as I’m pretty sure I’m going to reserve it for special occasion cakes only. But honestly, it was worth the time and the effort.

To reiterate: It was the best icing I’ve ever made in my life. Yum. Yum. Yum.

If you’d like to make this yourself, click through this paragraph to find the recipe on Food52.

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“Devil’s Food Cake with Coffee Meringue Buttercream” from “Cooking for Jeffrey”