I felt like I just had to do one thing, Chocolate cake. Delinquent, overloaded and sinful chocolate cake, so what can be better than Devil’s Food Cake! I just can’t help but smile while making this gooey chocolate liquid that will transform into a luscious cake. The kitchen, the living room even me, start to smell like dark chocolate.
When I was a kid, I used to sit in front of my mother’s oven. To see a cake rise, or a lasagna get brown on top, I found it magical. I just find cooking reassuring and baking even more so. It’s a little bit like science, how when you mix certain ingredients it will rise or become crisp, it soothes me. I started reading about it more and more. What can you take away from this? It’s to read all there is to know about flour, butter types, what does egg yolk do. And, of course, do! Bake as much as you can and experiment too. It will sometimes fail and sometimes give you this amazing feeling you’ve created something all on your own.
Now enough of that and let’s get cracking 😉
Your turn; The Recipe
For the cake
- 225 gr of plain sugar
- 1 tsp pf bicarbonate
- 50 gr of cacao powder
- 125 gr of room temp. butter
- 250 gr of golden caster sugar
- 3 eggs
- 100 ml milk
- 150 ml full fat creme
- 1 tbsp of lemon juice
For the icing
- 200 gr of dark chocolate
- 3 tbsp of powder sugar
- 300 ml creme
- Some fruit to decorate your cake, I took blackberries
First off, we’ll make the cake. You’ll need one big bowl to fit in the cake bather, one middle sizes and one where you’ve measured the milk in. You can already grease two round 20cm cake pans. I like to line the bottom with baking paper to make it easer once it’s cooked.
Pre-heat oven at 180°C.
Sieve the flour, bicarbonate and cacao into the big bowl.
In another, beat up the butter and half the sugar until you have a smooth airy paste. Then gradually add the eggs one by one, until you have a runny substance where all the sugar, eggs and butter are combined. (If you do have lumps of butter, don’t be afraid, it might just mean your butter was to cold. It will still turn out damn good 😉 )
Into the bowl where you’ve measured your milk, add the lemon juice and then add into the big bowl with your dry ingredients together with the cream. Also pour in the butter/egg/sugar mixture and start combining all of it together into a smooth bather. Use a spatula, with a round movement in your wrist, to incorporate air. Do not beat to hard, you’ll loose the air instead of incorporating it. Do this until you no longer have lumps of flour.
Then pour the mixture into the cake tins. If you like to have identical cakes, weigh the bather while pouring OR if you have a bowl left of the same size you are using weigh it on your scale and use the magic tare button to know how much bather you have and divide it over the tins.
Put in your oven for about 30 minutes. During that time, you can make the icing. To do so, chop the chocolate into pieces (2cm squares I’d say) and heat up your cream just before it starts to boil. Take a bowl that is heat resistant with the chocolate and icing sugar in it so you can pour the warm cream on top. Keep stirring until all the chocolate is dissolved, set aside to cool down.
When the cakes are done, always test with a knife to see if it comes out dry, leave the cake inside their tins to cool.
Is everything cooled down? Then take your presenting plate, a pallet knife, the icing and the cakes to start sandwiching them. I like to put some icing on the plate, so that the cake won’t move if I walk it around, you know take it on a stroll :p. Then put on the first layer of cake and with your pallet knife pour some icing on top and bring it to the edges so you have this gourmand chocolate icing coming out of the cake. Second cake goes on and icing gets smooched on top and there you have it! A Devil’s Food Sandwich!
If you like like to decorate it some more, I used blackberries, some whipped cream and icing sugar. But feel free to add whatever you like to savor with your chocolate 🙂