A devilish cake you’ll want to keep on eating!

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After watching a couple of our favourite baking programs I got a hankering for cake and so Mr Iced Vovo and I decided it was time to do get in to the kitchen and bake up our own. This was also an opportunity to expand Mr Iced Vovo’s repertoire of deserts. I recommended he try out an oldie but a goodie from the Women’s Weekly recipe cards – the Devil’s Food Cake.
Ingredients
2 1/4 cups of Self-raising flour
1 3/4 cups of castor sugar
1 teaspoon Bi-carbonate of soda
2/3 cup of Cocoa
155g softened butter
1 cup of water
1 teaspoon of vanilla extract
3 eggs

Method
Sift dry ingredients into a large bowl of an electric mixer.
Add softened butter, water and vanilla. Beat on medium speed for 3 minutes.
Add eggs, increase speed slightly, beat for a further 3 minutes.
pour mixture into two well greased and lined (at least on the bottom) 20cm cake tins.
Bake in a moderate oven 35-40 minutes.
When cold sandwich together with jam of your choice (if you wish – I do but it isn’t required) and whipped cream.
Top with chocolate glade icing.

Chocolate Glace Icing
45g dark chocolate (I used mixed choc bits)
1 teaspoon of oil or butter
2 tablespoons of water
1 1/4 cups of icing sugar (approx)
Combine chocolate, oil and water, stir constantly over hot water until chocolate is melted.
Gradually beat in sifted icing sugar, beat until smooth and of good spreading consistency.
Quickly spread over cake.

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Prepped and ready to bake
Prepped and ready to bake

Adding the cocoa
Adding the cocoa

Mix the ingredients well
Mix the ingredients well

Chocolate lava
Chocolate lava

Baked and ready to assemble
Baked and ready to assemble

Then a thick layer of cream - whipped with a dash of vanilla
Then a thick layer of cream – whipped with a dash of vanilla

Melt the choc bits, butter and water over a hot water bath and add the icing sugar
Melt the choc bits, butter and water over a hot water bath and add the icing sugar

Spread more chocolatey goodness over the top layer
Spread more chocolatey goodness over the top layer

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Measuring out the dry ingredients
Measuring out the dry ingredients

Then comes the softened butter, vanilla, water and eggs
Then comes the softened butter, vanilla, water and eggs

Buttering the tins
Buttering the tins

x 2
x 2

Add some of your favourite name for an added depth of flavour - like this strawberry and rhubarb jam
Add some of your favourite name for an added depth of flavour – like this strawberry and rhubarb jam

Pop on the top layer of cake
Pop on the top layer of cake

Beat until smooth and the right consistency
Beat until smooth and the right consistency

A delicious Devil
A delicious Devil

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