This American beauty is named for its insanely gluttonous nature. It’s moist & fudgey and incredibly naughty, in other words the perfect birthday cake!
Devil’s Food Cake
For the cake:
- 2x 20cm springform cake tins
- 85g cocoa powder
- 120ml boiling water
- 200ml full-fat milk
- 300g unsalted, softened butter
- 475g caster sugar
- 4 eggs, beaten
- 475g plain flower
- 1tsp bicarbonate of soda
- 1/2 tsp salt
For the frosting:
- 300g icing sugar
- 100g unsalted butter, softened
- 40g cocoa powder
- 40ml full-fat milk
- 5 squares of 70%+ dark chocolate
Preheat your oven to 170c. Grease your tins and dust with cocoa. In a jug stir the cocoa into the boiling water, leave to cool slightly then stir in the milk. In a bowl, cream the butter & sugar until light & fluffy. Then add in the beaten eggs a little at a time.
To the wet mixture add in the flour, bicarbonate of soda & salt. Stir this in with a wooden spoon: it’ll stop the gluten in the flour becoming over-worked, which means a tastier cake. Finally, stir in the cocoa mixture.
These go into the oven for 35 minutes or until a cocktail stick comes out clean. When cooked leave to cool. The frosting is made my whisking together the butter, cocoa, milk & icing sugar and metled dark chocolate for a good 5 minutes until light & fluffy. Slather it between the layers of cake and spread generously on top.
Finish with some shavings of dark chocolate.
I cannot begin to tell you heavy this cake is! It definitely has the wow factor for special occasions!
So very chocolatey and dense inside.
Worth. Every. Calorie.