Devils food cake
This cake recipe has got it all, chocolate, cream, rich and delicious, the name says it all. It takes a while but you will you ever enjoy every slice of it when its done. I have made it with a butter cream icing as well which makes a nice change from the chocolate icing.
What you need
280g soft brown sugar
40g cocoa powder
250ml milk
90g chopped dark chocolte
125g softened, unsalted butter
1 teaspoon vanilla essence
2 eggs, separated
185g plain flour
1 teaspoon bicarbonate of soda
Filing
1 cup cream
1 tablespoon icing sugar
1 teaspoon vanilla essence
Chocolate Icing
50g dark chocolate, chopped
30g unsalted butter
1 tablespoon icing sugar
The Process
Preheat the oven to 160 degrees celsius. Lightly grease two deep 20cm round cake tins and line the bases with baking paper.
Combine third of the brown sugar with the cocoa and milkin a small saucepan. Stir over low heat until the sugar and cocoa have been dissolved. Remove from the heat and stir in the chocolate until it is melted. Cool.
Cream remaining brown sugar with the butter with electric beaters until light and fluffly. Beat in the vanilla, egg yolks and cooled chocolate mixture. Stir in the sifted flour and bicarbonate of soda.
Beat the egg whites until soft peaks form. Fold into the chocolate mixture.
Divide the mixture evenly into the two cake tins and bake for 35 minutes. Leave in tin for 5 minutes before turning out onto wire rack to cool.
For the icing, put the butter and chocolate into a heatproofbowl. 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 icing sugar and stir until smooth.
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. You may not be able to contain yourself but you should use a peeler and shave some milk choclate over the top.
Sure wish you would use the “cups” and Teaspoons method instead of grams. I don’t have a conversion chart yet but would like to try it. Looks yummy. Thanks Sandy
Hi, would u pls help me with a recipes for poppy seeds muffins pls from Ernah
Hi there, here is a great recipe for you to try
http://allrecipes.com/recipe/poppy-seed-muffins/
Happy days G
Dear Graham,
I did bake the cake on the weekend. Best ever chocolate cake. you can click on my blog to view the post.
cheers
anju
Thanks Anju, so glad you loved, your visual step by step is fantastic, well done. G
Yum!looks so good, will have to bake this during the weekend.
Hi Anju, Love to hear that, it’s a truly delicious cake 🙂
Hi again Graham,
I want to make this Devil’s Food Cake and would like to know why unsalted butter? It is a question that I have always wanted to know the answer to.
Gail
Hi Gail, Ingredients in baking need measured for best results and salt serves not only as flavoring but a levening agent as well. Becuase the different salted butters contain different amounts of salt baking is better done with unsalted butter. That being said your cake will come out just fine with salted butter, most brands available in SA don’t contain crazy amounts of salt. Have a delicious weekend G
thanks Bianca, it is a great one ….. got me thinking again..
My friend tried this cake out wow what a moist delicious cake the best chocolate cake i have ever taste.