Kitchen Craft Episode 6: Delicious devil’s food cake

• Boiling water 1 cup
• Good quality cocoa powder 1 cup
• Milk chocolate 150 g, roughly chopped
• Instant coffee powder 1 T
• Cake flour 3 cups
• Bicarbonate of soda 1 t
• Baking powder 1 t
• Softened butter 350g
• Light brown sugar 2 cups
• 4 large free range eggs
• Vanilla extract 1 t
• Sour cream 1 cup

For the icing:

• Chilled cream 2 cups
• Icing sugar 6 T
• Good quality cocoa powder 5 T

To garnish:

• Assorted chuckles
• Chocolate shavings

1. Preheat your oven to 160°C.
2. Combine the boiled water, cocoa, chocolate and coffee powder in a small bowl, allowing the mixture to rest for 1 minute before stirring until completely smooth.
3. In a separate bowl, sieve together the flour, bicarb and baking powder.
4. In a large mixing bowl, cream together the butter and sugar until the mixture becomes lighter in colour and fluffier in texture.
5. Add the eggs one at a time, mixing through before adding the next egg, then add the vanilla and incorporate. Mix through the chocolate mixture.
6. Fold through half the flour mixture, almost fully combining before adding the sour cream and mixing through. Add the remaining flour mixture and fold through to form a thick cake batter.
7. Divide the batter between 2 springform cake tins that have been coated in non-stick kitchen spray. You could also line the baking tin with a sheet of baking paper to really ensure your cake won’t stick.
8. Place your cake tins in the oven and bake for 35-40 minutes, or until a cake tester comes out clean after testing.
9. For the icing, ensure that your cream is as cold as possible. You could even chill the bowl, which will help the cream thicken faster.
10. Sieve the cocoa and icing into the cream and beat until thick and well combined.
11. Layer each cake generously with icing and place on top of another. Garnish with assorted Chuckles and chocolate shavings.

Not keen on baking?

SHOP READY-MADE CAKES