I'VE been meaning to write up a post about my pal's Devil's Chocolate cake, I call it that for reasons that should be obvious as the post continues.
But it is a simple, easy-to-do chocolate cake that will impress and once you bake it you will probably be spoiled for store-bought cakes in the future; which is a good thing. It is also easy to remember as 666 3. (You'll see why in the ingredients.)
Course if you have kids, they will simply love it when you make it.
This recipe is so simple you can even tweet it.
Devil's Chocolate cake
This recipe gives you a lovely sponge cake, to make the chocolate version which is what we did use cocoa powder with your flour.
For the sponge:
6 oz of flour ( substitute 1oz flour for 1oz of cocoa powder)
6oz of butter
6oz of caster sugar
1 & 1/2 tsp of baking powder
For the topping:
Double cream (I don't have measurements, I just pour :) )
Dark chocolate, the higher the cocoa content the better
A knob of butter (optional)
To begin it is better to get the frosting out of the way as it takes a long time to set properly. Place a bowl over a pot of simmering water. Pour in your double cream and break up your chocolate and allow to melt while stirring. Once melted take off the heat and set to the side to cool down.
Sieve your flour and cocoa powder, add the sugar, baking powder and butter then mix together with a blender. Beat your eggs together and whizz into the mixture. Once combined you will have a very thick batter so add approximately a cup of water slowly until you get a loose batter.
Grease your cake tin and line with greaseproof paper before lightly greasing again. Then pour in your cake mixture, banging it onto your workspace to release any air bubbles and to help level it out.
Bake at 190 degrees for 45 mins, do not be tempted to look inside or your cake will fall. Once the time is up, test that it is cooked by inserting a toothpick. If clean it is cooked, in fairness I never do this, I just take it out and so far so good. Take it out of the cake tin, remove the greaseproof paper and allow to cool on a wire tray. I made two of these cakes recently and one mistake I made was attempting to cut the cake for icing before it was ready. Once you leave to cool for a sufficient time, ie, so that it is actually cool, it will make cutting it easier and it won't break like mine did. The second cake I made cut perfectly.
Now for the frosting, hopefully by this stage it has cooled sufficiently so that you can form some peaks in it. Cut across your cake making a top and bottom layer, and smear some of the frosting along the bottom, before sandwiching the top layer onto the bottom.
Then smear your frosting all over the top of the cake. Once you have it covered then you can make little swirls and because the chocolate frosting has nearly set, they will stay put. This gorgeous, hard to feck up (though it is possible as I've said) cake will last for a couple of days in an air-tight container. The reality is the cake doesn't last that long as it is too yummy and gets eaten.