Devils food cake

Chocolate cake

The cupcakes are perfect with an afternoon cup of tea.

Layers and layers of a rich, delicious mouth-watering chocolate cake. A perfect complement with Coffee or Wine.

*Made 2 separate 6 inches cakes (stacking three and four layers).

Serves 20 persons

Devils Food Cake overview video

40 mins.

Preparation

35-40mins.

Baking

25-30 mins.

Resting

Cake Ingredients

360g caster sugar
2 eggs
buttermilk (200g milk + 100g unsalted butter)
125ml rapeseed oil
310g flour
100g cocoa powder
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup (220 ml) brewed black coffee

Frosting Ingredients

Extras

Utensils

Electric Stand Mixer
Hand whisk
Stainless Steel mixing bowl
Glass bowl
Measuring jug
Saucepan
Pastry brush
6 inch Round Pan
Spoon/ drip spoon/ drip bottle

Instructions

1.

360g sugar
2 eggs

Using an electric whisk, on medium speed beat together eggs and sugar.

2.

220g milk
100g butter

To make the buttermilk: In a jug mix together milk and butter- ensuring that the butter is combined well with the milk.

3.

Add the prepared buttermilk to the egg mixture and continue whisking at low speed.

4.

125ml rapeseed oil

Add the Rapeseed oil and continue whisking.

5.

1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
310g plain flour
20g cocoa powder
1 cup brewed black coffee

In a bowl, mix together the baking powder, baking soda, cocoa powder, and salt with the flour.

Brew a cup of black coffee.

6.

Alternatively, fold in spoonfuls of the flour mixture and the brewed black coffee to the cake batter and mix to combine all the ingredients together.

7.

Line the cake tins with parchment paper.

Preheat the oven to 170°C / 150 Fan oven. Bake the cake for 35-40 minutes.

8.

Leave the cakes to cool and begin preparing the frosting.

9.

150g unsalted butter
250g confectioners sugar

Beat the butter until creamy. Then add spoonfuls of confectioners sugar and continue beating.

10.

2 tsp. vanilla extract
20g cocoa powder
4-6 tbsp. double cream

Add vanilla extract, cocoa powder, and double cream and continue beating, till all the ingredients are combined well together.

11.

Between each cake layer, apply a thin layer of icing and stack the cake layers.

12.

Crumb coat the cake: apply a thin layer of icing all around the cake. Refrigerate the cake for 10-20 minutes.

13.

Taking the cake out of the fridge. Icing the cake by coating all around the cake with the remaining icing.

14.

*(If you have made one cake- choose between melting either the milk or white chocolate).

Melt the chocolate. Rotating the cake- from the top edges of the cake, drip the melted chocolate. Then cover the top of the cake with the remaining melted chocolate.

15.

If you have made two cakes as I had, use the milk and white chocolate for the cakes chocolate drips.

Have you tried this recipe?

Mention us @ralahamivillage and tag #ralahamicinnamon #ralahamicake

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