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!
