Devil's Food Cake Recipe

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

• Preheat oven to moderate 180^oC. 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.