Today is a special day as ‘plateituprecipes’ celebrate its 1st Blog Anniversary. A big thank you to all my subscribers, followers, readers who take time in visiting and motivating me for further progress. It has been a truly amazing journey and a great learning experience. As I embark on my second year of blogging journey, I ask for your continued support and encouragement.
For the celebration, I baked Nigella Lawson’s Devil’s Food Cake. This cake is incredibly delicious, rich with tender crumb and luscious frosting; ah! so very chocolatey. Combine the batter and do not overbeat it. The icing takes little time to thicken; in case if you are short of time, do the icing first. Also, it thickens faster in warm weather.
Yields : 10-12
for preparing the cake batter :
50 grams best-quality cocoa powder (sifted)
100 grams dark brown muscovado sugar
250 ml boiling water
125 grams soft unsalted butter (plus some for greasing)
150 grams caster sugar
225 grams plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoons pure vanilla extract
2 large eggs
for the frosting :
125 ml water
30 grams/2 tablespoons dark brown muscovado sugar
175 grams unsalted butter (softened)
300 grams best-quality dark chocolate (finely chopped)
decorative sugar (optional)
Preheat the oven to 180°C.
Line the bottoms of two 20cm / 8inch round sandwich tins with baking parchment and butter the sides.
Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
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 – crack 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 batter between the 2 prepared tins and put in the oven for about 30-35 minutes, or until a cake tester comes out clean.
Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.
But as soon as the cakes are in the oven, get started on your frosting:
Put the water, muscovado sugar and 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, on a cake stand or plate, and spread with about a third of the frosting, then top that with the second cake, regular way up, and spread the remaining frosting generously over the top and sides, swirling away with your spatula. Sprinkle with decorative sugar, if using.
My observations/notes :
can use brown sugar if muscovado sugar is unavailable