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Devil's Food Cake Recipe
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Ingredients : Makes one 20cm round cake |
1 1/3 cups
2/3 cup
1 teaspoon
1 cup
2 eggs
1 cup
1 teaspoon
125 g
1/2 cup
60 g
Feathered Icing
60 g
60 g |
Plain flour
Cocoa powder
Bicarbonate of soda
Caster sugar
Eggs, lightly beaten
Buttermilk
Imitation vanilla essence
Unsalted butter, softened
Cream, whipped
White chocolate, coarsely chopped
Unsalted butter
Dark chocolate, melted |
Method :
- Preheat oven to moderate 180oC.
Brush a deep, 20cm round tin
with melted butter or oil. Line base and side with paper, grease
paper.
- Sift the flour, cocoa and soda into
a large mixing bowl. Add sugar.
- Pour the combined eggs, buttermilk,
essence and butter onto dry ingredients.
- Using electric beaters, beat on low
speed for 3 minute or until just moistened.
- Beat the mixture on high speed for 5
minutes or until mixture is free of lumps and increased in volume.
- Pour mixture into prepared tin, smooth
the surface.
- Bake for 40 to 50 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave cake in the tin 15 minutes before
turning onto wire rack to cool.
- To make the Feathered Icing :
Combine butter and chocolate in a small pan, stir over a low heat until
melted, remove from heat. Cool.
- Cut the done off the cake to level the
surface. Cut cake in half horizontally.
- Spread whipped cream over half of cake
from which dome was sliced. Sandwich with the other layer. Spread icing
over top using flat-bladed knife. Place white chocolate in glass bowl.
Stir over barely simmering water until melted, remove from heat. Cool
slightly.
- Spoon melted chocolate into a small
paper icing bag, seal open end. Snip tip off the piping bag, pipe 8 to
10 small to large circles around the top of the cake.
Drag a skewer from the centre circle to the outside of the cake. Clean
the skewer and repeat this process, working around the cake in wedges.
This is called feathering.
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