Tuesday, June 10, 2008

Devil's Food Cake

10 Jun 2008

This is meant to be a birthday cake for my sister. The frosting is not done very nicely, haha! But the taste is so good that I'm still drooling at the thought of it. Two layers of chocolate cake sandwiched between rich chocolate frosting. Are you drooling already too? ;P


I got this recipe from one of the Australian Women's Weekly Cookbooks. I'm beginning to become a big fan of their Cookbook series. Their recipes are simple and easy to follow with pictures that inspire you to bake. My first try of this Devil's Food Cake proves that the recipes are worth keeping.


Devil's Food Cake
(Recipe from Sweet Old-Fashioned Favourites, The Australian Women's Weekly, English q641.86 SWE-[COO])

Ingredients
180g butter
385g caster sugar
3 eggs (60g each)
225g self-raising flour
75g plain flour
1/2 tsp bicarbonate of soda
66g cocoa powder
3 tsp dry instant coffee
1/2 tsp red food colouring (I omit this)
125ml water
125ml milk

Rich Chocolate Frosting:
60g dark chocolate
60g unsalted butter

Method
1. Grease 2 deep 20cm round cake pans, line bases with paper; grease paper.
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy; add eggs 1 at a time, beating well after additions.
3. Transfer mixture to large bowl, fold in sifted flours, soda and cocoa with combined coffee, colouring, water and milk, in 2 batches.
4. Pour mixture into prepared pans; bake in preheated oven at 180C for about 45 minutes. Turn cakes onto wire rack to cool. Join cold cakes with whipped cream, top with rich chocolate frosting. (I use rich chocolate frosting for both layers.)

Rich Chocolate Frosting:
Combine chocolate and butter in heatproof bowl over pan of simmering water, stir until smooth. Remove from heat. Cool at room temperature until spreadable, stir occasionally while cooling.

* I have halved the recipe for a 6 inch round cake.
* I scooped 2 spoons of the batter into a cup case and baked it as a cupcake. The cake was very very soft and delicious!

16 comments:

  1. wow, this cake looks so delicious! would love to have a slice of it :)

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  2. Thanks HHB! Oh, can't wait for u to be back. I'm sure you will have lots to share about your trip. :)

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  3. Your sister must be really happy! How i wish my sis would bake me a cake for my birthday haha.

    And the cake looks so yummy, aw just look at the chocolate frosting!

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  4. I also like the Australian Women's Weekly cookbooks.

    Delicious cake .. and i think the frosting done is fine .. esp with the extra from the top dripping down ..

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  5. Hi Zhengning, yes I think she likes the cake. :)

    Hi Sherlyn, at first I was trying to avoid the frosting from dripping down as the photo in that book just spread the frosting on top only. Then my sis said why don't u let it drip down, never mind. I thought the result was surprisingly good. :)

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  6. Wow, I'm drooling already too! :P

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  7. I just bake this cake yesterday...and the taste is so wowww.... the best choc cake i've ever bake. Got the recipe from David Lebovitz's site.

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  8. Hi Fanny, agree! It's the best choc cake I've ever baked too! Nice to know u and discover another great blog of yours! :)

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  9. Hi!
    May I know how to replace the self-raising flour with plain flour? And was this cake overly sweet (385g of sugar)?

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  10. Hi MH, I replaced self-raising flour from this ingredient substitution guide: http://www.joyofbaking.com/IngredientSubstitution.html

    140g self-raising flour = 140g plain flour + 1 1/2 tsp baking powder + 1/4 tsp salt

    I also reduced the sugar to 300g. The sweetness is just nice for me. Hope it helps. :)

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  11. Hi
    May I ask if the cake is overly sweet coz the sugar content is rather high?

    Tks for your advice.

    Cheers
    Olivia

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  12. Hi Olivia, I used 300g sugar and it is just nice for me. :)

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  13. Hi, I'd like to try making this cake. May I check if I need to dissolve the instant coffee totally with the liquidr. When you mentioned to fold in flour and liquids in 2 batches, it meant alternate between flour and liquid? Lastly, I supposed I can prepare more the of chocolate frost and frost the whole cake right? Thanks very much!

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    Replies
    1. Hi Serene,

      You dissolve the instant coffee with water and milk (and colouring if added). So you have a flour mixture and a liquid mixture. Then fold in flour, liquid, flour, then liquid. Just mix till combined, don't overfold.

      Yes, you can prepare more frosting, it is supposed to cover the whole cake. Mine just not enough. :)

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  14. Hi, thanks for your reply. Jus attempted the cake, is yummilicious! May I check how should I make the frosting thicker and easier to spread as is rather watery and runny hence can't cover the 'flaws'. Thanks again for sharing!

    Serene

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    Replies
    1. Glad that you like it! You can cool down the frosting first, it will thicken when it is cooled. If you want to be quick, chill in the fridge for a while, but not too long, or else it is harder to spread when it turns hard. :)

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