Devil’s Food Cake

954889_10152121450356959_740341566_nStrangely enough, I’m not a huge fan of chocolate cake. I like it ok, but I won’t eat a lot of it. I’m a much bigger fan of meringue, or sponge cake with whipped cream and fruit. I really enjoy baking it though, especially if it’s complicated and has multiple layers. I’m weird that way, I tend to enjoy baking/cooking sweet things, but I prefer savoury snacks for eating.

Today I felt like I needed to spend some time in the kitchen. I’m currently unemployed and starting to get a bit bored. I have a job interview on Monday though, so you never know! I’d been really wanting to do something big, to really use my KitchenAid mixer, and I thought of this Devil’s Food Cake recipe.

I found the recipe several years ago and saved it on Evernote (awesome for saving recipes!), and when someone asked me for the recipe I wanted to give them the original source (which was in Icelandic). It seems to be gone however, so I decided I’d just translate it and put it up here so more people can enjoy it.

The cake

  • 2 1/4 cups flour
  • 1/2 cups cocoa
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 100 grams butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 egg yolks
  • 1 1/3 cups cold water
  • 3 egg whites
  • 3/4 cups sugar

Heat the oven to 175°C. Start mixing sugar and butter together until they turn light and fluffy. Add the egg yolks one by one and mix well in between. Add the vanilla. Mix the dry ingredients (flour, cocoa, baking soda and salt) in a separate bowl and then add them to the sugar mixture a bit at a time with a bit of the water in between until it’s all well mixed together. Mix the egg whites and the last bit of sugar together in yet another bowl until they form stiff peaks. Then gently fold this into the other ingredients with a spatula.

Grease a 24cm round cake form with butter and dust with some flour. Pour in the cake mix and bake for about 60 minutes. Make sure not to over bake it. It’s supposed to be moist and soft. Once done, take it out and let it cool before cutting it into two layers. Cover the bottom layer with icing, add the top layer and the cover the whole thing in more icing. Yum!

The icing

  • 100 g dark chocolate
  • 125 g soft butter
  • 2 egg yolks
  • 75 g icing sugar (3/4 cups)

Melt the chocolate and let it cool. You can do this in a metal bowl over a pot of boiling water, or in the microwave (make sure you let the chocolate cool enough, otherwise it will melt the butter once added to the icing and ruin it). Mix the butter alone for about 10 minutes, or until it’s sort of light and fluffy. Then add the yolks one at a time, mixing well. Add the icing sugar and then the chocolate.

According to the original recipe the icing was only supposed to be used between the layers. The whole cake was then supposed to be covered with melted chocolate. I didn’t quite like that so I doubled the icing recipe to have enough for the whole cake. That ended up being too much icing (is there such a thing as too much icing?). It’s really up to you how much icing to make. I don’t mind having a bowl of extra icing to munch on later.

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About Halldora

I am a Geographer who has specialised in Public Health and International Development. I am passionate about human rights, LGBTQ issues, critical thinking, and the environment. I am also a very silly thing who likes cats, books, singing, baking/cooking and sleeping.
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