Tuesday, 14 July 2015

devil's food cake - a chocolate lover's dream!

Go Brucie! My little sister quipped when I sent her a photo of the finished cake, reminding me of one of our favourite books and film, Matilda. And even though my blood, sweat and tears didn't go into this cake, a whole lot of happiness did. Cake is my absolute favourite thing in the whole wide world. It truly does make me happy, and I promise it’ll make you happy too!




This is the ultimate chocolate cake, a dense cake crumb filled and covered with a deep chocolate ganache, inspired by Ina Garten's Beatty's chocolate cake. So whenever there's an excuse to bake one I'm in the kitchen like a shot, apron on and mixing bowl in hand. The batter itself is delicious so you may just find yourself digging into it before it finds its way to the baking tin!

You don't need an occasion to bake this cake, you don't need a birthday party an anniversary, or even a dinner party but by all means bake one if you want to share the love. It cuts like a dream and is perfect for an indulgent dessert or afternoon tea. Or you may prefer a thick slab of it paired with a scoop of vanilla ice cream, in your pyjamas and all to yourself;)






Ingredients (serves 12)
220g plain flour
80g cocoa powder
280g sugar 
2 tsp baking powder 
180ml milk (for buttermilk)
1 tsp vinegar 
180ml oil 
1 tsp instant coffee mixed with 30ml hot water 
3 medium free range eggs 
100g dark chocolate 
100g milk chocolate 
225ml single cream

Method 
200c or 180c fan/gas mark 6

For the batter
Add the vinegar to milk for the buttermilk and let it sit for at least 5 mins.

Whisk eggs, oil and sugar and add buttermilk.

To this wet mix add the cocoa powder, baking powder and coffee.

Slowly add flour to this in two or three increments, until well incorporated and divide between two 8 inch sandwich tins.

Bake for 25 mins or until a cake tester comes out clean from the centre. 

For the ganache
Heat the cream in a glass bowl placed over a pan of boiling water and add chopped chocolate and stir until it’s blended to a silky consistency. Don’t worry if it appears runny as it will thicken.

Remove off the heat and let the ganache sit for at least 15-20 mins and stir before adding 
about ¼ of the mix to the top of one cooled cake and sandwich with the second layer.

Cover the rest of the cake with a butter knife of an offset spatula. Working upwards as you cover the sides and making decorative swirls on the top of the cake. 


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