Devils food cake
We haven’t been back home in a few weeks. Usually we would go back and see our families one weekend a month but its has been longer this time with people visiting and our 10k charity run. So this time we invited Hana’s parents down to visit us instead, and made this delicious devils food cake for them.
It was Hana’s fathers birthday a couple of weeks ago, we felt a little bad for not going back or seeing them sooner but sometimes life just seems to get in the way. Its nice to have people over for a nice Sunday lunch and to make a bit of an effort with it. We haven’t done it since we hand Martin over to visit a month for lunch and a nice walk through Chiswick. To make up for not getting back to Harpenden for Hana’s fathers birthday itself we decided to make him this delicious cake.
It isn’t the quickest or easiest cake to make but it is well worth the effort. I am posting the recipe in tow parts as you make the recipe over two days. Half way through it goes in the fridge for 3-4 hours if your in a hurry or if you have time, over night. I last made this cake for my birthday two years ago. Making my own birthday cake! I hear you say. Well I love baking and getting to bake it was a treat. I found the recipe in a Sainsburys magazine it’s a really indulgent and so very chocolaty, very rich but sooo good!
So lets get into the Devils food cake part one. Here you will make the chocolate sponges before refrigerating them. You can read the rest in part two.
for the chocolate sponges
- 225g butter
- 200g dark chocolate
- 6 large eggs
- 200g caster sugar
- 40g flour
- 25g ground almonds
- 1/4tsp salt
for the ganache
- 350ml double cream
- 150g dark chocolate
- 50 butter
for the filling and decoration
- 250ml double cream
- 1tbsp icing sugar
- 150g raspberries
- 100g white chocolate
Recipe for the chocolate sponges.
You will also need two cake tins lined with grease proof paper.
Get all of the ingredients out of the fridge and let them get up to room temperature before doing anything. Preheat your oven to 180c/fan 160/ gas 4. In a glass bowl melt together the dark chocolate and the butter over a pan of boiling water whilst stirring. Remove from the heat and leave to cool to room temperature.
Seperate the egg yolks and white. In a mixing bowl whisk the egg yolks and 150g of caster sugar till you have what looks like a thick milkshake. When the chocolaty mixture is cooled pour this in.Carefully fold them together without knocking all the air out then fold in the almonds and flour.
In another mixing bowl (you go through a lot in this recipe) whisk the egg whites and the other 50g of sugar with the salt. Beat together till you have soft peaks. A little at a time use a metal spoon to scoop this into the chocolaty batter and again fold it in carefully. As before be gentle and take your time with it.
Once everything is combined pour it into two lined cake tins and bake in the oven for around 30 minutes or until they have risen and are firm to the touch. check they are cooked through with a knife, if it comes out clean then they are done. Cool the cakes in the tin for t10 minutes before transferring to a wire rack. Once they are at room temperature individually wrap them in cling film. chill them for 3-4 hours or if you can over night.
Okay. That’s it for part one. In part two I will show how to make the ganache topping and decorate the cake and to tempt you here is a picture of the finished article.