Thursday, July 22, 2010

Devil's Food Cake! Ooooh!

A few posts ago I made Angel Food Cake for my Mom, and today I whipped out the cookbook again to make its counterpart for me! It really is just a chocolate cake with a few extra additions, such as my new friend food dye! It has a little bit of red dye in it which I know is in a red velvet cake that I really want to make soon!

It called for whipped cream, but my little country shop only had fresh cream, so I had to make do with that! I also added a little bit of strawberry jam between the layers and some chopped nuts to the top. Yum! Mary G called over to have some with tea and she enjoyed a big wedge and brought some home too:)

The birthday present I've been working on can finally be posted after the weekend as I'll have given it to a lovely friend at long last!
I've been scouring crafty blogs for ideas for my sewing box bits and listening to Tired Pony. It's quite a wonderful way to spend your time.
I've spotted a pair of beautiful key earrings on Etsy that I want, so I might purchase them tomorrow! I believe you should always get yourself little treats;)

Devil's Food Cake!
180g butter
385g caster sugar
3 eggs
225g self-raising flour
75g plain flour
1/2 tsp bicarbonate of soda
70g cocoa powder
3 teaspoons instant coffee granules
125ml water
125ml milk
1/2 tsp red food coloring
300ml whipping cream, whipped

rich chocolate frosting
60g dark eating chocolate. chopped
60g butter, chopped

-Pre-heat the oven to 170C. Grease and line bases of two 20cm round cake tins.
-Beat the butter and sugar until light and fluffy; beat in eggs, one at a time.
-Fold in sifted flours, soda and cocoa powder with combined ocffee, the water, milk and coloring, in two batches.
-Pour mixture into tins; bake for 40 minutes. Stand for 5 minutes before turning cakes onto wire racks to cool.
-Make the frosting!
-Sandwich the cold cakes with whipped cream, then top with frosting:)

For the frosting:
Combine the chocolate and butter in a small heatproof bowl over a small saucepan of simmering water, stir until smooth, then remove from the heat.
Cool at room temperature, stirring occasionally, until frosting is spreadable.


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