Devil's Food Cake Recipe

 

A few of you did ask for the recipe, so I thought I would post it for you. This photo is from a few years ago, but I'm posting just so you get the idea what this cake looks like when finished.

Devil’s Food Cake Recipe

Cake Ingredients

11/2 cups soft brown sugar

1/3 cup cocoa powder

1 cup milk

90g (3oz) dark chocolate, chopped

125g (4oz) unsalted butter, softened

1 teaspoon vanilla essence

2 eggs, separated

11/2 cups plain all purpose flour

1 teaspoon bicarbonate of soda (baking powder)

Chocolate Icing

50g (13/4oz) dark chocolate, chopped

30g (1oz) unsalted butter

1 tablespoon icing sugar (powered sugar)

Filling

1 cup cream

1 tablespoon icing sugar (powdered sugar)

1 teaspoon vanilla essence

1       Preheat the oven to warm 160 degrees Celcius (315 degrees Fahrenheit)  Lightly grease two deep 20cm(8inch) round cake tins and line the bases with baking paper.  (or grease and dust with flour)  Combine a third of the brown sugar with the cocoa and milk in a small saucepan.  Stir over low heat until the sugar and cocoa have dissolved.  Remove from the heat and stir in the chocolate, stirring until it is melted.  Cool. 

2       Cream the remaining brown sugar with the butter in a small bowl with electric beaters until light and fluffy.  Beat in the vanilla and egg yolks and the cooled chocolate mixture.  Transfer to a large bowl, and stir in the sifted flour and bicarbonate of soda. (baking soda). 

3       Beat the egg whites in a small bowl until soft peaks form.  Fold into the chocolate mixture. Divide the mixture evenly between the tins.  Bake for 35 minutes, or until a skewer inserted in the centre of the cakes comes out clean.  Leave in the tins for 5 minutes before tuning out onto a wire rack to cool.

4       For the icing, put the chocolate an butter in a heatproof bowl.  Place the bowl over a pan of simmering water, making sure it does not touch the water, and stir until the mixture is melted and smooth.  Gradually add the sifted icing sugar and stir until smooth.

5       For the filling, whip the cream, icing sugar and vanilla in a small bowl with electric beaters until stiff peaks form.  Spread over one of the cold cakes, top with the second cake and spread with icing, over the top or top and sides.