Monday, July 27, 2009

Devil's Food Cake

Adapted from Linda Collister's incredible book, 'Chocolate', the Devil's Food Cake must be one of the densest things know to humans. It is my favourite recipe, so far.

Devil's Food Cake
  • 140g of Milk Chocolate (grated or finely chopped)
  • 125ml of Sour cream
  • 175g of Brown or Muscovado Sugar
  • 300g of Plain Flour
  • A pinch of Salt
  • 3 tablespoons of Cocoa
  • 1 teaspoon of Bicarbonate of soda
  • 115g of Unsalted Butter (room temperature)
  • 200g of Castor Sugar
  • 2 large Eggs (separated)
  • 1 teaspoon of Vanilla Essence
  • 175ml of Water (room temperature)
  • 280g of Milk Chocolate (grated or finely chopped)
  • 225ml of Sour Cream
Grating milk chocolate is an incredibly satisfying and tempting experience.
Put the chopped chocolate, sour cream and brown sugar into a heavy-based saucepan and set over very low heat. Stir occasionally until melted and smooth, but not hot. Remove from the heat and set aside.
Sift the flour, salt, cocoa, and baking soda onto a sheet of wax paper and set aside.
Put the butter into a bowl and beat until creamy. Gradually beat in the castor sugar. Beat in the egg yolks, one at a time, followed by the vanilla essence. Mix in the flour mixture and the water. When thoroughly blended, work in the melted chocolate mixture.
In a separate bowl, whisk the egg whites until stiff, then gently fold into the batter.
Spoon the batter into the prepared cake pans, and then bake at 180°C for 25 minutes (for 20cm cakes) or 30 minutes (for 23cm cakes). Let cool for 5 minutes, then invert on a wire rack, remove the lining paper, and cool completely before icing.
Melt the milk chocolate by suspending it in a bowl over a larger pot of steaming but not boiling water. Remove from the heat once melted and stir in the sour cream. Leave until very thick and spreadable.
Ice the cooled cakes by sandwiching three (for the 20cm cakes) or two (for the 23cm cakes) together and icing the sandwiches.

No comments:

Post a Comment

Mail & Guardian