Hi guys, today was one of those days where I needed some (ok, a lot) of chocolatey goodness.
I happened to be watching Nigella Lawson on television yesterday and saw her make a Devil's Food Cake and I thought I'd give it a go myself.
What you need for the cake:
50g cocoa powder
100g dark muscovado sugar
125g unsalted butter
150g caster sugar
225g plain flower
baking powder and bicarbonate of soda
What you need for the frosting:
30g dark muscovado sugar
175g unsalted butter
300g dark chocolate
Firstly, preheat your oven to 180°C/Gas mark 4/350°F.
Put your cocoa powder and muscovado sugar into a container, boil the kettle and pour in 250ml (one cup full) of boiling water in with it.
Mix together and set aside for later.
Make sure your butter is soft, and cream together with the caster sugar.
Add a few glugs of vanilla essence, half a teaspoon of bicarb and half a teaspoon of baking powder.
Then crack in one egg and pour in half of your flour. Mix it all together and then add the second egg and the remaining flour.
Once mixed, add in the chocolatey concoction you set aside earlier.
The consistency is very runny...don't worry!
Pour your cake mix equally into two greased cake tins. Mine are about 7/8inches diameter.
Put your cakes into your preheated oven for 30 minutes.
Now we can move onto the frosting.
In a pan add 125ml water (half a cup), the butter and muscovado sugar. Turn on a low heat and allow the butter to melt and combine.
When the mixture starts to bubble slightly, add in your chocolate. It's best to chop it up finely so it melts quickly. Take the mixture off the heat.
Once the chocolate has melted, whisk until it's smooth and glossy. Allow to cool and thicken up. This can take a good hour or more.
After 30 minutes in the oven, your cakes should be done! Leave them on a wire rack for about ten minutes to cool slightly before turning them out of their tins.
Once your cakes have cooled, turn one upside down on your cake stand/plate.
Pour on a few dollops of your frosting mix and then place the second cake on top.
My frosting mixture had stood for over an hour and was still too runny as you can see in the picture above, so I decided to pop it into the freezer for another half an hour or so and it hardened up perfectly.
Spread the remaining mixture over the cake and round the sides.
And you're done!
Rich, chocolatey, gooey heaven.