Jane Asher's Devil's Food cake
Skill level: Easy peasy
An all time classic chocolate cake recipe from the queen of cake making, this is a truly wicked treat for all you chocolate worshipers! Looks divine but it's really easy to make.
For the cake
- 75g spreadable butter
- 250g light soft brown sugar
- 3 medium eggs, lightly beaten
- 100g dark chocolate chips
- 175g plain flour
- 2 teaspoons (10ml) bicarbonate of soda
- Pinch of salt
- 185ml milk
- 1 teaspoon vanilla extract
- 150g chocolate chips (dark, milk or white will work well)
- 90g butter
- 160 ml condensed milk
Terrific filled with chocolate or vanilla butter cream! Beat 100g of butter till light and fluffy, then add 175g of icing sugar a little at a time.
- Preheat the oven to 180˚C (165˚C Fan assisted), 350˚F, gas mark 4. Prepare two 20cm non-stick sandwich tins.
- Cream the butter and the sugar together and beat well. This will have a strange texture- not pale and fluffy like usual creaming – because of the high proportion of sugar to butter. Then gradually add the egg, beating well all the time.
- Melt the chocolate in a bowl set over hot water or in the microwave (about 2-21/2 minutes on full power). Let it cool a little, then stir gently into the creamed mixture.
- Combine the flour, bicarbonate of soda and salt and add, gradually and gently, to the creamed mixture, alternating with the milk and vanilla.
- Spoon into the sandwich tins, dividing it evenly, and smooth the tops. Bake for 30-35 minutes, or until the cakes are springy and a knife inserted in the centre comes out clean. Allow to cool for a couple of minutes in the tins, then turn out on to a rack to cool completely.
- Put everything into a small saucepan and stir over a low heat until the chocolate and butter have melted and it becomes a smooth mixture. Remove from the heat and let it cool until it can be spread.