Devils Food Cake
A moist devilly delicious layered chocolate cake
- 50 grams good quality cocoa powder (sifted) – I used Green&Blacks
- 100 grams dark brown muscovado sugar
- 250 ml boiling water
- 125 grams soft unsalted butter (plus some for greasing)
- 150 grams caster sugar
- 225 grams plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons vanilla extract
- 2 large eggs
- Ingredients For The Frosting
- 125 ml water
- 30 grams dark brown muscovado sugar
- 175 grams unsalted butter (cubed)
- 300 grams good quality dark chocolate (finely chopped) – I used Green&Blacks 85%
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Method For The Cake
1. Preheat the oven to 180°C/gas mark 4/350°F.
Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
Put the cocoa and 100g / half cup dark muscovado sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
Stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
Add the vanilla extract into the creamed butter and sugar – mixing all the while – then add in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
Keep mixing and add the rest of the dried ingredients for the cake, then finally mix in the cocoa mixture.
Divide the chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
Method For The Frosting
Put the water, 30g / 2 tablespoons muscovado sugar and 175g of butter in a pan over a low heat to melt.
When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy.
Leave for about 1 hour, whisking now and again.
Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula.