Devil’s Food Cake

I am pleased to say that my Devil’s Food Cake recipes is proving popular and has recently been published on line on both:

Making Cakes and Bakes: http://makingcakesandbakes.co.uk/2013/05/24/devils-food-cake/

Simply Homemade: http://www.simplyhomemademag.com/blog-projects/item/348-devils-food-cake-recipe

Ingredients:

• 75g Mortimer Dark Chocolate Powder
• 150ml strong black coffee
• 150g butter
• 200g soft brown sugar
• 3 eggs, beaten
• 300g plain flour
• 1 teaspoon bicarbonate of soda
• 110ml plain yoghurt

You will need 2 x 21cm diameter cake tins greased and lined.

Method

Make up the black coffee. While it is still hot, add the chocolate powder and stir together.

In a large mixing bowl cream the butter and sugar together. Add the beaten egg, one at a time, together with a tablespoon of the flour and beat until well mixed.

Sift the flour and bicarbonate of soda. Fold some of the flour into the cake mixture, followed by some of the yogurt and finally some of the coffee. Alternate folding in the flour, yoghurt and coffee until it is all evenly mixed in.

Spoon into the cake tins and bake at 170 deg C (150 deg C for fan ovens), Gas Mark 4, for 25 minutes, until the cake is firm to the touch.

Turn out and allow to completely cool, before decorating with the chocolate frosting.

Chocolate Frosting

• 100g Mortimer Dark Chocolate Powder
• 50ml water
• 2 egg yolks
• 200g icing sugar, sieved
• 125g soft butter, divided into 6 portions

Method

Heat the water in a pan over a medium heat, add the chocolate powder and whisk for about a minute until smooth.

Beat in the egg yolks, then remove from the heat.

Add the icing sugar and mix in thoroughly.

Beat in the butter a portion at a time, until melted.

Once all the butter is incorporated, place the pan in a bowl of cold water and beat the mixture until it is light and thick enough to spread.

Use to decorate your cake.

Cooks tips

This is a good cake recipe, but decorating it with the chocolate frosting turns it into something rather special.   We often make it for Birthdays and if our daughter has anything to do with it, then it may also get covered in maltesers!

Not all Coconut Creams are the same

Thank you to Gill who pointed out to me that not all coconut creams are the same.   For my Carrot Cake with White Chocolate Icing I used the brand Blue Dragon.   Their coconut cream comes as a soft block.   I assumed all coconut creams where similar, but some other brands are more liquid and therefore not suitable for this recipe, as the icing will not set.

 

Carrot Cake with White Chocolate Icing

The Mortimer Chocolate Company’s White Couverture Powder, the dairy-free White Chocolate has been awarded a Highly Commended at the prestigious Free From Food Awards 2013.  To celebrate I have come up with a diary-free Carrot Cake recipe.

You will need to make the icing first because it needs a couple of hours in the fridge, to set to a spreadable consistency.

Serves 8-10 – You will need 2 greased and lined 8inch (20cm) round cake tins

Ingredients:

For the Cake

225g self-raising flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

150g caster sugar

¼ pint (150ml) vegetable oil

2 eggs, lightly beaten

1 ripe banana, mashed

100g grated carrot

For the icing

100g White Couverture Powder

250ml coconut cream  (Blue Dragon)**

I have specified the brand of the coconut cream I used as this comes in a soft block form.   Some of the other coconut creams are much more liquid and not suitable for this recipe

Method

For the icing

·         Melt the White Couverture Powder in a bowl over a pan of simmering water.

·         Pour the coconut cream into a mixing bowl and gently beat until smooth.

·         Add the melted couverture powder and beat together until completed blended in.

·         Cover with some cling film and leave to set for 2 hours in the fridge.

For the cake

·         Sieve all the dry ingredients into a large mixing bowl.

·         Stir in the sugar.

·         Add the rest of the ingredients and stir with a wooden spoon until well mixed.

·         Divide the mixture between the two lined and greased tins and spread out evenly.

·         Bake in the oven 180⁰C (160⁰C for fan ovens) GM4, for 25-30minutes, until golden and firm to the touch.

·         Turn out and leave to cool.

·         Sandwich the two cakes together with half the icing, then spread the rest on the top.

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