Dessert Recipes - Devils Food Cake Recipe

Ingredients

• 175 g/6 oz/1 1/2 cups plain (all-purpose) flour

• 1.5 ml/1/4 tsp baking powder

• 5 ml/1 tsp bicarbonate of soda (baking soda)

• 100 g/4 oz/1 cup cocoa (unsweetened chocolate) powder

• 500 ml/7 fl oz/2 1/4 cups water

• 100 g/4 oz/1/2 cup white vegetable fat (shortening)

• 275 g/10 oz/1 1/4 cups caster (superfine) sugar

• 2 eggs, lightly beaten

• Oil, for greasing

• 450 g/1 lb/2 cups granulated sugar

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 15 ml/1 tbsp golden (light corn) syrup

• Whipped cream, to serve

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Method:

1. Sift together the flour, baking powder and bicarbonate of soda in a bowl. Blend half the cocoa powder with 200 ml/7 fl oz/scant 1 cup of the water.

2. Beat together the vegetable fat and caster sugar until fluffy. Beat in the eggs a little at a time, beating well after each addition.

3. Fold in the flour mixture alternately with the blended cocoa. Turn into two greased 20 cm/8 in sandwich tins (pans) and smooth the surfaces.

4. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for about 30 minutes or until a skewer inserted into the centre of each comes out clean. Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely.

5. Put the granulated sugar and the remaining water in a pan with the remaining cocoa, the butter and syrup. Heat gently, stirring, until the sugar has dissolved.

6. Bring to the boil and boil to the soft ball stage, when 5 ml/1 tsp of the mixture dropped into a cup of cold water forms a soft ball, or to 115°C/242°F on a sugar thermometer.

7. Do not stir or the mixture will become grainy. Leave to cool, then beat well until thick and spread able.

8. Sandwich the cakes together with some of the fudge icing, then spread the remainder over the sides and top. Chill until ready to serve with whipped cream.