I don’t really know when a chocolate cake becomes a devil’s food cake, but here is my chocolate cake that I think could pass as a devil’s food cake. It’s rich, moist and very chocolatey. This is my go to cake for chocolate celebration cakes too.
You will need:
- 85g Cocoa Powder
- 350ml Boiling Water
- 170g Butter
- 370g Soft Brown Sugar
- 3 Eggs (beaten)
- 270g Self Raising Flour (sifted)
Butter Icing Filling:
- 90g Butter
- 180g Icing Sugar
- 30g Cocoa Powder
- 1tbsp Milk
- 200g Dark Chocolate
- 200ml Double Cream
- Combine the cocoa powder and boiling water, and stir well until there are no lumps. Allow to cool completely.
- Line and grease 2 x 18cm loose bottom tins. Preheat the oven to 170degrees
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beat well after each addition.
- Fold the flour and cocoa mixture into the eggs and butter, adding it alternately until both have been used up and there are no white lumps of flour.
- Divide evenly between the two tins and bake for 35mins or until cooked through.
- Turn out and leave to cool completely.
- Once cool, level the top of the cake to give a flat finish.
- Cream together the butter, icing sugar, cocoa powder and milk until light and fluffy.
- Spread on one layer of the cake and sandwich the two layers together.
- Over a saucepan of simmering water, melt the chocolate.
- Once melted remove for the heat and add the double cream.
- Stir until it is thick and glossy, then pour over the cake spreading evenly down the sides.
- Allow to set and serve.
If you have trimmed the tops off the cakes to level them, you can use up any butter cream and ganache and make what I call a ‘scrap cake’ – a smaller version to use up all the scraps! I hate waste.