Devil's food cake
This has to have been created by the devil because it's so chocolatey, rich and delicious you won't want to share it!
Preparation time: 30 minutes
Cooking time: 35 minutes
What you need:
- 125 g (4 oz) butter, at room temperature
- 250 ml (8 fl oz) milk
- 1 tbsp lemon juice
- 225 g (8 oz) plain flour
- 1 teaspoon bicarbonate of soda
- 50 g (2 oz) cocoa
- 250 g (9 oz) Billington's Light Muscovado Sugar
- 3 x eggs
For the frosting
- 325g /12oz Billington's Golden Caster Sugar
- 1/2 tsp cream of tartar
- 2 egg whites
- Holly leaf, dipped in chocolate to decorate
What you do:
- Grease and base line 2 x 20 cm (8 inch) sandwich tins with non-stick baking paper. Preheat the oven to 190C/170C/gas mark 5
- Pour the milk into a jug and add the lemon juice.
- Sift together the flour, bicarbonate of soda and cocoa powder.
- Cream together the butter and half the Light Muscovado Sugar until soft and fluffy.
- Gradually whisk in the eggs, then whisk in the rest of the Light Muscovado Sugar.
- Add soured milk, then fold in the flour mixture until smoothly combined.
- Spoon equally into the prepared cake tins and level over the surface of both.
- Bake in a preheated oven for 30 minutes until risen, springy to the touch and shrinking away from the edges of the tin.
- Cool in the tins for 10 minutes then upturn the cakes onto a wire rack to cool.
- For the frosting, put the sugar, cream of tartar and egg whites into a large bowl. Rest over a pan of simmering water and whisk with an electric mixer for 3-4 minutes until the mixture holds its shape.
- Slice each cake in half horizontally to make 4 layers. Put one layer onto the serving dish and spread with 1/4 of the frosting.
- Top with another chocolate layer and some more frosting.
- Continue layering chocolate and frosting, ending with frosting on top. Finish with a chocolate holly leaf decoration.
- For a muscovado and mascarpone devils food cake, instead of the sugary frosting make up this creamy concoction. Take 500 g (1 lb) mascarpone cheese, add 50 g (2 oz) Light Muscovado Sugar, 1 teaspoon vanilla extract and 1 tablespoon chocolate liqueur. Mix everything together until smooth, then spread on top of each chocolate cake layer.
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