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It’s the commencement of September and here I am to excite the devil in you with this luscious Devil’s Food cake. This devil's food cake is an absolute quintessential chocolate cake. It is so dense, so moist and so rich with the dark chocolate frosting . This cake is absolutely gratifying only a true chocolate love would know. . The frosting is a dark chocolate frosting, so thick just sticks to the palate of your mouth. The combination of muscavado sugar and unsweetened chocolate, brings out this frosting so dark, so rich, and so intense. This frosting combined with the devil's food cake, this is simply a heavenly combination. There is something so special about this chocolate cake, no heaps of the densely sweet butter-cream, oh just the chocolate cake and the chocolate frosting. Don’t go by the name, you simply would love this chocolate cake. I choose the recipe from Nigella Lawson’s recipe and I simply adore all her recipes, they work out miracles for me. Everyone was so impressed with the Cake, they asked me more than once, ‘Did you make it?’
The Cake
50 Grams Cocoa powder sifted
100 Grams Dark muscovado sugar
250 Millilitres Water boiling
125 Grams Unsalted butter soft - (plus some for greasing)
150 Grams Caster sugar
225 Grams Plain flour
1 Teaspoon baking powder
1 Teaspoon bicarbonate of soda
2 Teaspoon Vanilla extract
2 Medium Eggs
Frosting
125 Millilitres Water
30 Grams Dark muscovado sugar
175 Grams Unsalted butter cubed
300 Grams Dark chocolate finely chopped
Preheat the oven to 180°C/gas mark 4.
Line the bottoms of both sandwich tins with baking parchment and butter the sides.
Put the cocoa and 100g 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;
While this is going on – or as soon as you stop if you’re mixing by hand – stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
Divide this fabulously 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.
But as soon as the cakes are in the oven, get started on your frosting: put the water, 30g muscovado sugar and 175g 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 – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
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. You can go for a smooth look, but I never do and probably couldn’t.
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