Name: Devil’s food cake
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 185 gram butter, chopped; 1 3/4 cup (385g) caster sugar; 3 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (75g) plain flour; 1/2 teaspoon bicarbonate of soda; 2/3 cup (70g) cocoa powder; 3 teaspoon instant coffee granules; 1/2 teaspoon red food colouring; 1/2 cup (125ml) water; 1/2 cup (125ml) milk; 1 1/4 cup (310ml) thickened cream, whipped; Rich chocolate frosting; 60 gram dark eating chocolate, chopped; 60 gram butter, chopped

Ingredients

185 gram butter, chopped

1 3/4 cup (385g) caster sugar

3 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (75g) plain flour

1/2 teaspoon bicarbonate of soda

2/3 cup (70g) cocoa powder

3 teaspoon instant coffee granules

1/2 teaspoon red food colouring

1/2 cup (125ml) water

1/2 cup (125ml) milk

1 1/4 cup (310ml) thickened cream, whipped

Rich chocolate frosting

60 gram dark eating chocolate, chopped

60 gram butter, chopped

Method

1.Preheat oven to 180°C. Grease two deep 20cm (8 inch) round cake pans and line bases with baking paper.

2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

3.Transfer mixture to large bowl and fold in sifted flours, bicarb soda and cocoa. Combine coffee, colouring, water and milk and add to mixture in two batches.

4.Pour mixture evenly into pans and bake about 45 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

5.Meanwhile, make rich chocolate frosting by combining chocolate and butter in a small heatproof bowl over a small saucepan of simmering water. Stir until smooth. Remove from heat. Cool at room temperature until spreadable, stirring occasionally.

6.Sandwich cold cakes with whipped cream and top with rich chocolate frosting.

Woman's Weekly Food

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Ingredients

Method

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