Chocolate Devil’s Food Cake

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March 17, 2017 by dgarnett2013

Chocolate Devil’s Food Cake: The Violet Bakery Cookbook by Claire Ptak

 

 

THIS KEEPS WELL FOR A COUPLE OF DAYS. IF ICING: GOOD TO MAKE THE DAY BEFORE SO IT SETTLES. GOOD BIRTHDAY CAKE.

GREAT WITH SALTED CARAMEL ICING AND/OR MARSHMALLOW ICING

Makes one 20cm cake or 24 cupcakes

  • 220g plain flour
  • 100g cocoa powder
  • 1 tsp fine sea salt
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 450g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200g buttermilk or plain yoghurt
  • 100g vegetable oil
  • 225g hot water

 

Preheat the oven to 160℃. Butter and line either 1 or 2 20cm cakes with paper (try two, as it takes ages to bake when in just one deep tin) or line 2 12-cup muffin trays with paper cases.

Measure the dry ingredients, including the caster sugar, into a large mixing bowl and whisk with a balloon whisk to distribute the salt, bicarbonate of soda and baking powder evenly throughout the other dry ingredients.

In another bowl, whisk together the wet ingredients (except for the hot water). Once they are well whisked together, slowly whisk in the hot water.

Make a well in the centre of the dry ingredients and pour in half of the wet mixture.

Starting in the middle of the bowl, whisk in a clockwise, circular motion. Resist the temptation to switch direction or you’ll end up with lumps of dry ingredients.

Gradually add the remaining wet ingredients until you have a smooth, liquid batter.

If you are making a large cake, pour the batter into your tin or tins right way and bake for 40 – 50 mins (or 1 hour – 1hr 10mins if all in one tin) until the top is springy to the touch and an inserted skewer comes out clean.

If you are making cupcakes, scrape the batter into a container that will fit into your fridge and place a lid on top. Chill the batter for at least an hour. This will thicken it and make it easier to spoon into your cupcake cases.

Bake the cupcakes for 18 – 20 mins, until the tops are springy to the touch and an inserted skewer comes out clean.

Decorate the tops and side of your cooled cakes with salted caramel icing or Marshmallow icing.

Made for Rose’s 7th Birthday

 

 

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