Devils Food Cake
I know MOIST isn't exactly everybody's favourite word but if you wanted a bake to go with the definition, it would be this Devils Food cake!
Containing 70% cocoa chocolate and smothered in a rich chocolaty icing, this cake is a choccie lovers dream!
For the cake:
- 50g good quality cocoa powder, sifted
- 100g dark brown muscovado sugar
- 250mls boiling water
- 125g unsalted butter, softened
- 150g caster sugar
- 225g plain flour
- 1/2tsp baking powder
- 1/2tsp bicarbonate of soda
- 2tsp vanilla extract
- 2 large eggs
For the icing:
- 125ml water
- 30g dark brown muscovado sugar
- 175g unsalted butter
- 300g 70% dark chocolate
- two 20cm circular cake tins
- Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Line the cake tins with greaseproof paper and set to the side.
- Put the cocoa powder and dark muscovado sugar into a bowl and then pour on the boiling water. Whisk to mix and then leave to the side to cool.
- Cream the butter and caster sugar together until smooth.
- In a separate bowl, sift and mix together the flour, baking powder and bicarbonate of soda.
- Dribble the vanilla extract into the sugar and butter mix whilst whisking. Then pour in the eggs one at a team whilst adding a spoonful of the flour mixture in-between each one to prevent it from curdling.
- Keep mixing whilst you incorporate the rest of the flour mixture. Once all of this is added, finally fold in the cocoa liquid mix using a spatula or wooden spoon.
- Divide the mixture between the two prepared tins evenly and then place in the preheated oven to bake for 30-33 minutes or until a skewer inserted comes out clean (don't worry, the mixture will look VERY runny, but this is fine).
- Whilst these are in the oven, prepare your icing. In a bowl, put the water, muscovado sugar and butter into a pan over a low heat and allow it to slowly melt. Once the mixture begins to bubble and the butter is completely melted, remove from the heat and add all of the chocolate (ensuring all of the chocolate is submerged in the liquid).
- Leave this to rest for about 1 minute before whisking until smooth and glossy. Now leave this mixture to rest for approximately an hour; whisking every now and then whilst it thickens up.... I found that putting it in the fridge for approximately 10 minutes helps to speed up the process.
- Once the cakes are done, allow them to cool completely before using a palette knife to spread and sandwich together the two cakes. If you're like me and love the simple things in life, you'll leave it here but feel free to decorate with absolutely anything!
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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