In June, pastry chefs and activists alike mobilized to raise money via bake sales across the U.S. under the banner of Bakers Against Racism. One of the bakers who contributed to the over $1,300,00 raised was Auzerais Bellamy, the founder of Blondery — a virtual bakery based in Brooklyn, specializing in bite-size mail-order blondies. Bellamy donated 50 percent of sales from her Brooklyn Blackout Blondies during the bake sale period to the Equal Justice Initiative.
Bellamy’s business is built on blondies — as are some of her favorite recipes, like her 11-layer cake. The epic confection involves a feuilletine ganache, multiple layers of chocolate buttercream, slabs of blondies and a moist devil’s food cake. Bellamy is showing off how to make this layered creation on Eater’s Instagram as part of our Eater at Home series, including the devil’s food cake — which you can try yourself with the recipe below.
Devil’s Food Cake
6 large eggs
700 grams granulated sugar
2 teaspoons vanilla extract
482 grams mayonnaise
580 grams water
565 grams flour
14 grams baking soda
2 grams baking powder
170 grams cocoa powder
5 grams salt
* Note: Bellamy recommends using a scale and measuring ingredients out in grams for accuracy.
Preheat over to 350 degrees. In a stand mixer fitted with a whisk attachment, whisk eggs and sugar for 8 minutes on medium-high speed.
Meanwhile, in a separate bowl, whisk together vanilla extract, mayonnaise, and water. Set aside.
In a different bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
Alternating between dry with wet ingredients, add mixtures to the whisked eggs while on low speed.
Divide between two 1⁄2 inch sheet pans (about 800 grams per sheet). Bake until set. Tip: You can also use a convection over, just be sure to turn the fan off.