Devils Food Cake

Step 1/17

• 36 g caster sugar
• ¼ eggs

• stand mixer with whisk

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

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• 20 ml milk
• 10 g unsalter butter

• pyrex jug

Make the buttermilk: in a jug mix together milk and butter and ensuring that the butter is combined with the milk.

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

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• 12½ ml rapeseed oil

Add the rapeseed oil and continue whisking.

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• 31 g plain flour
• 10 g cocoa powder
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• ⅛ tsp salt

• bowl

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

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• 22 ml black coffee

Brew a cup of black coffee.

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

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Line the cake tins with parchment paper. Preheat the oven to 170°C (150 fan oven).

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Pour the cake batter to the cake tins. Bake the cake for 35- 40 minutes.

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Take the cakes out of the oven and leave them to cool and prepare the frosting.

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• 15 g unsalted butter
• 7½ g white chocolate

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

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• 30 g confectioner’s sugar
• ¼ tsp vanilla extract
• 2 g cocoa powder

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

Step 13/17

When stacking each cake layer, apply a thin layer of icing.

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

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Take the cake out of the fridge. With the remaining icing, coat all around the cake.

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Melt the chocolate. Rotating the cake- from the top edges of the cake, drip the melted chocolate, covering the top of the cake and letting the chocolate drip to the bottom.

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I made two 3-layered cakes and used milk chocolate for one cake and white chocolate for the other.

Enjoy your meal!