Devil’s food cake with chocolate fudge icing
*sigh*
It’s bloody January again (to quote Flanders and Swann). Apparently there is no news in the whole world apart from the fact that it’s snowing. And if that, plus the fact that fate decided to dump 4″ of it upon English Towers II wasn’t quite bad enough, it seems that no teacher can possibly drive in slush, so the kids are off as well. It’s enough to make you want to make a big fat sodding great chocolate cake and eat it all yourself.
So I did. Well, I didn’t eat it all myself, but I did make it. This is, technically, a ‘devil’s food cake’, originally from some dog-eared 1980s Good Housekeeping cookery book, but twiddled and tweaked to make it easier and, well, more fattening basically.
I thought I’d treat you to a little ’step by step’ with photos. If you’re on a diet, I suggest you step away from the screen, stick your fingers in your ears and shout ‘la la la’ until someone turns your computer off for you. Just saying.
Devil’s Food Cake
75g good quality dark chocolate
250g brown sugar
200ml milk
75g butter
2 eggs
175g plain flour
1 flat teaspoon bicarbonate of soda
Chocolate fudge icing:
225g caster sugar
75g butter
1 tin condensed milk
25g dark chocolate
30g cocoa powder
3 tbsp water
1. Preheat your oven to gas 4/ 180 degrees and butter and line two shallow round cake tins:
2. Bung the chocolate and sugar into a saucepan:
Add the milk and butter in as well. Once it’s all melted, remove from the heat and allow to cool.
3. Whisk the eggs until light and creamy:
4. Then fold in the flour, bicarbonate of soda and the cooled chocolate mixture. Pour into the two prepared tins and bake for about 25-30 minutes until the centres are just firm to the touch.
5. Meanwhile, make the fudge icing. Add all the ingredients into a heavy-based saucepan. Heat it gently until all the sugar has dissolved, then allow to boil and let it keep on bubbling until it’s looking fudgy (put a teaspoonful onto a plate and have a look , you want a spreading consistency – it’ll thicken when it cools). If you want to be poncy you can measure the temperature with a sugar thermometer – it should get to about 105 degrees C. Keep stirring, you don’t want it to burn on the bottom. When it’s ready, turn it off and leave to cool.
6. Now just spread a load of the icing on one cake, sandwich with the other cake and bung the rest of the icing all over the top. Stuff into face. Oh, and if you’re still miserable, you can always take it out on your husband’s car:
What? That wasn’t me.
Your cake looks yummy.
*US vs. UK vehicles, I know.
And look, the cake part of the recipe has only 75g choco … not even a whole bar. But just reading the icing has made me bulge
I needed this last night when it took me 5 hours to do a 30 minute journey and I lost the will to live and got off the bus and stayed in my sisters.
Our cats have now probably started to eat one another and have scratched the banister to a toothpick to voice thei displeasure at the adverse weather conditions and lack of proper kitty food!
Fucking hate snow! and yes I feel very strongly about that! ;-D
That’s the most beeeautiful cake I’ve ever seen…yuuuuum.
Will I be making it? No, don’t be ridiculous!!
It’s almost enough to tip me off the healthy January bandwagon……
oh how you’ve made me chuckle.xxx
xx
LOL!
[...] the original recipe post by By [...]