Devil’s Food Cake


50 gr Cocoa powder (sifted)
100 gr Dark brown sugar
250 ml Boiling water
125 gr Soft butter 
150 gr Caster sugar
225 gr Plain flour
½ teaspoon Baking powder
½ teaspoon Bicarbonate of soda
teaspoons Vanilla extract
2 Eggs

Frosting125 ml Water + 30 gr Dark brown sugar + 175 gr Butter (cubed) + 300 gr Dark chocolate (finely chopped)

Recipe: Preheat the oven to 180°C, and prepare two 20cm round sandwich tins with baking parchment and butter the sides. Put the cocoa and 100g / half cup dark sugar into a bowl, and pour in the boiling water. Whisk to mix, then set aside. Then cream the butter and sugar together, beating well until pale and fluffy, meanwhile stir the flour, baking powder and bicarb together in another bowl, and set aside for a moment.
Dribble the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula. Divide this chocolatey batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
Now get started on the frosting: put the water, 30 gr sugar and 175 gr sticks butter in a pan over a low heat to melt. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy. Leave for about 1 hour, whisking now and again – when you’re passing the pan – by which time the cakes will be cooled, and ready for the frosting.
Set one of the cooled cakes, with its top side down, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.

Thanks to NIGELLA for the recipe

Dedicated to: Pablo, my (not only super professional) hairdresser. PABLO, such a name could only hide a latin and caliente hombre. Oh yes, he was hot like Devil’s flames and he was also endowed with a big.. with a big back shop where he invited me for a massage. You might think I am a bit naive, but I thought he was gay like all the hairdressers, so I accepted the invite. After a couple of Monday’s massages, I understood he was not gay, but the flames that once burned… after a whille became only ashes and I stopped answering his calls. Yesterday I tried a new hairdresser, super gay this time, but I was a disappointed… I might need to call Pablo again to adjust this horrible haircut. And tomorrow it is Monday, mmmmh why not! Naughtiness please go awaaaaaaaaaaaaaaaaaaaaaaay

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