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