Devil’s food cake
- November 2018
- Serves 12
- Hands-on time 45 min, oven time 30 min
For afternoon tea heaven, try devil’s food cake: a rich, fudgy chocolate sponge slathered in a devilishly decadent double-chocolate ganache. Listen to the devil on your shoulder and make it, make it now.
Too devilish? Bake our angel cake instead…
- 80g dark cocoa powder (we used Green & Blacks)
- 350g light muscovado sugar
- 1 tbsp espresso powder
- 300ml boiling water
- 300g unsalted butter, softened, plus extra for greasing
- 150g dark chocolate, roughly chopped
- 6 medium free-range eggs, beaten together cold from the fridge
- 1 tbsp vanilla bean extract
- 220g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- Pinch fine sea salt
For the milk chocolate ganache
- 200g milk chocolate, roughly chopped
- 100g dark chocolate, roughly chopped
- 100g unsalted butter, cubed
- 250ml double cream, at room temperature
You will need…
- 2 x 23cm cake tins, greased and lined
- Heat the oven to 170C/150C fan /gas 3 1/2. Put the cocoa powder,100g of the muscovado sugar and espresso powder in a large measuring jug. Pour over the boiling water and whisk with a balloon whisk until smooth.
- Over a low heat melt the butter and remaining sugar in a medium pan. Add the dark chocolate and slowly melt together, stirring occasionally.
- Once melted, pour in the cocoa, sugar and coffee mixture, eggs and vanilla bean extract and whisk with a balloon whisk until combined. In a large mixing bowl sieve in the flour, bicarb and baking powder, then pour over the chocolate mixture with a pinch of salt. Gently mix with a balloon whisk to form a smooth batter.
- Divide the batter equally between the prepared tins and spread evenly using a spatula. Bake in the centre of the oven for 30 minutes until the cake has risen, formed a crust, smells chocolatey and a skewer inserted into the centre comes out clean.
- Meanwhile prepare the ganache. Sit a clean mixing bowl on top of a pan of gently simmering water (don’t let the bowl touch the water). Melt the milk and dark chocolate together in the pan with the butter. Once melted, remove from the heat and leave to stand for 15 minutes. When the chocolate has cooled a little, vigorously whisk in the double cream a couple of tbsp at a time using a ballon whisk.
- When the cake is baked, leave to cool in the tins for 10 minutes then turn out onto wire racks to cool completely. To assemble, put one cake onto a serving plate, spread a third of the icing in the centre, then sandwich the next layer of cake on top. Spread the remaining icing all over the cake using a spatula. Chill in the fridge for 30 minutes then serve.
Once the cake is a few days old, slice a piece and warm through in the microwave for a few minutes then serve with cream and seasonal fruit.
Prepare the iced cake up to 24 hours in advance and store in a sealed container in the fridge. Or freeze the un-iced cake, wrapped in cling film, for up to 1 month in a sealed container.
Make, cover and chill the ganache up to 48 hours in advance. Let it come to room temperature before decorating the cake.
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