Tuesday, 31 July 2012

Devil Food Cake - Almost A Disaster

 I've have been patting myself on my back over the last few days as although I've been doing a lot of eating I've managed to lose almost 5kg/11lbs in weight. Not sure if it's due to the amount of pills I'm taking, the exercising or the eating of lower fat foods or all three but I am so pleased I have decided to treat myself and attempt to make a big fat chocolate cake, called Devil Food Cake

It's been a long time since I've done any baking because of the complete disaster last time see HERE. I looked through several book for a Devil Food Cake recipe and actually found two and apart from the sour cream and chocolate they were very different. It was also made harder to choose because the recipes were in my two favourite books. The Good House Keeping Cookery by the Good Housekeeping Institute and The Great British Bake Off there second book. After a while I decided to pick the GBBO, seeing as I've tried several baking recipes from this book and have mostly been a great success apart from the chilli chocolate cake.

Well it went wrong again again the language in the house went so blue even the cat ran out of the house. :-). I am beginning to think about giving up baking cakes altogether

This time, as you can see, one of the cake tins wasn't greased enough and so when I went to take the cake out, it fell apart. But not to be too dishearten I made half a devil cake. Instead of having four layers I carried on making the cake but with only two layers. This is what I love about cooking, you make a mistake and you can just “change it”

As you can see by the finished picture my baking skills have a lot to be desired, but practice makes perfect and maybe one day it won't be a disaster and get to bake like Mary Berry.

The recipe below is for the full recipe, which has four layers and if you decide to make it, which I recommend as it's very tasty I hope comes out better successfully and if not, come and join my gang.

  • For the Sponge
  • 4tbsp chocolate powder
  • 175ml boiling water
  • 1tsp bicarbonate of soda
  • 100g dark chocolate (70% cocoa solids)
  • broken up
  • 125g unsalted butter, softened
  • 350g caster sugar
  • 2 large eggs at room temperature
  • 1tsp vanilla extract
  • 300g plan flour, sifted
  • 125ml sour cream at room temperature

  • For the Filling and Topping
  • 300g dark chocolate (70% cocoa solids)
  • broken up
  • 300ml soured cream, room temperature
  • 100g good quality white chocolate
  • broken up

Preheat the oven to 180/350f/gas4. Put the cocoa powder into a heatproof bowl and add the boiling water mixing it until you have a smooth liquid, then add the bicarbonate of soda, stir together and put to one side

Place a pan of water and bring to the boil, once boiling turn it down to a simple simmer (this is very important as you must not have boiling water or it will ruin the melting chocolate). Take a bowl and place it on top of the simmering pan, ensuring the bottom of the bowl does not touch the water. Place the broken chocolate and allow it to gently melt. Once completely melted stir it until smooth, move to once side and allow to cool.

Place the softened butter into a bowl and with beat for a minute with a wooden spoon or hand held mixer (much easier) until creamy. Gradually add the sugar and beat thoroughly for 4 to 5 minutes or until very light. Break open the eggs into a cup, add the vanilla extract and using a fork mix together. Add the egg mixture to the butter mixture a tablespoon at a time, ensure it's all mixed together before you add the next tablespoon.

Fold in the flour in 3 batches, alternately with the soured cream. Once all mixed together add the cocoa liquid into the melted dark chocolate and stir together. Then add fold into the cake mixture, until you get no visible streaks.

Bake in the oven for about 30 minutes or until risen and just firm. Insert a skewer into each cake and if it comes out clean then it is cooked. Using a rounded-bladed knife run around the edges of the tin to help loosen the sponge. Turn out the cake and place onto the wire rack to cool. Once completely cold, slice each one horizontally in half to make 4 sections.

To make the filling and topping, melt the chocolate as before. Remove the bow from the pan and stir in the sour cream. Reserve half the chocolate cream for covering the cake. Set one sponge layer, cut side up on a serving platter.

Spread one third of the remaining chocolate cream. Layer up the rest of the sponges in the same way, ending with a sponger layer, crust side up.

Spread the reserved chocolate over the top and the sides of the cake. (If the chocolate cream starts to stiffen before you have finished covering the cake, set the bowl over a pan of steaming water hot water for a few seconds and stir gently until it softens.

Melt the white chocolate as before, then spread, fairly thinly, onto a sheet of baking paper and leave to set. Break into long thing shards and scatter over the cake. Store he cake in an air tight container in a cool sport – NOT THE FRIDGE.

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