Devils Food Chocolate Cake

This cake is perfect for chocolate fans that like myself find mud cakes a little too rich and heavy at times.  It's moist and soft and layered with milk chocolate buttercream, making it the perfect addition to birthdays, high teas and well just about anywhere where with cake!

This recipes amount is perfect for a deep round 15cm tin or a shallow round 20cm tin.  I prefer to use a deep tin as the deeper the tin the more layers you can have.

What you need… CAKE
  • 90 grams good quality cooking chocolate, I used a milk chocolate, but dark would give you a richer result.
  • 2 teaspoons Cocoa powder
  • 3/4 cup Water
  • 125 grams butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla 
  • 2 Eggs
  • 1/3 cup coconut cream
  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 1/2 teaspoon bi-carb soda

How you do it… CAKE
  • Pre heat your over to 160° C
  • Grease and line your tin with baking paper.  With big cakes like this I like to have the baking paper at least 4 cm higher than tins lip around the side.
  • On the stove over a low heat mix the chocolate, cocoa and water together until all melted, set aside to cool for at least 15 minutes.
  • Using an electric mixer, mix together the butter, sugar and vanilla.  
  • Add in both flours and bi-carb, as well as the eggs and coconut cream
  • Once all combined turn the speed up and beat for up to 4 mins.
  • Use a spatula to fold in the cooled chocolate mixture. 
  • Bake for around 1 hour and 15 mins, keeping an eye on it towards the end and covering with tin foil if it starts to brown too much.  
  • Like all cakes tests with a skewer or butter knife to check it is cooked through before taking it out to cool.  If the cake isn't ready I like to check again at 7 minutes intervals.
  • Being a lighter cake let it cool fully in the tin before moving to a wire rack, this will help prevent it from collapsing.
  • Once completely cool, very carefully slice the cake horizontally into to thirds.

Now onto the Chocolate Buttercream

What you need…
  • 100 grams butter
  • 200 grams icing sugar
  • 70 grams milk chocolate, once again you can use dark chocolate for richer flavour
  • splash of milk
How you do it…
  • In a Mixer beat the slightly soften butter for 5 mins so it lightens in colour and texture.
  • Add in the icing sugar 50 grams at a time, beat for another 5 mins.
  • While the buttercream is beating, melt the dark chocolate in a heatproof bowl over a simmering saucepan.  Let cool slightly (not hot to touch)
  • Turn your mixer off and using a spatula fold in the melted chocolate.
  • Mix in a splash of milk if the butter cream is too thick.

Putting it together/ Caramel Sauce
  • smooth a thin layer of the buttercream over the top of all three slices of the cake, creating a crumb coating.
  • After the crumb coat has set, this takes about an hour, divide the buttercream into thirds and lather it onto each piece of cake.
  • Carefully re-assemble the cake
  • Decorate with some chocolate swirls. To make the swirls, melt some chocolate in a heat proof bowl over simmering water, once melted smear some onto a clean cool bench or the back of a tin, let it cool enough to start setting, use a metal spatula or butter knife to scrape the chocolate and make it swirl. I found the easiest way to do so was to push the knife away for me. 
  • Serve with a simple caramel sauce, I wasn't planning too, but my 4 year old looked at oddly when she asked if it had caramel in the cake and I said no.  So I basically caved to peer pressure from my pre schooler.
  • I whipped one up with 1 cup of brown sugar, 4 tablespoons of butter and 1/2 a cup of milk (I didn't have any cream)
  • In a saucepan over medium heat whisk all the ingredients together for 5 minutes. 
  • you can serve it hot, warm or cold!

*** If you want to have a thicker layer of butter cream, simply double the amount, the process is exactly the same.

Fun fact, your cake will take much longer to cook if your 2 year old enters the kitchen and turns the oven down to 90 degrees without your knowledge!

Happy Baking 

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