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Classic Devil'S Food Cake Recipe
|Dark cooking chocolate||4 Ounce (125 Gram)|
|Milk||8 Fluid Ounce (250 Milliliter)|
|Light brown sugar||6 Ounce (185 Gram)|
|Flour||10 Ounce (300 Gram)|
|Soda bicarbonate||1 Teaspoon|
|Butter||4 Ounce (125 Gram)|
|Sugar||6 Ounce (185 Gram)|
|Vanilla essence||1 Teaspoon|
|Chocolate fudge frosting||1⁄2 Cup (8 tbs)|
|Single cream||8 Fluid Ounce (250 Milliliter)|
|Sugar||1 Pound (500 Gram)|
|Dark cooking chocolate||2 Ounce, grated (50 Gram)|
|Butter||1 1⁄2 Ounce (45 Gram)|
|Vanilla essence||1⁄2 Teaspoon|
|Walnuts||2 Ounce, chopped (50 Gram)|
Serving size: Complete recipe
Calories 7966 Calories from Fat 2756
% Daily Value*
Total Fat 314 g482.6%
Saturated Fat 162 g810.2%
Trans Fat 0.2 g
Cholesterol 1083.9 mg
Sodium 2307.5 mg96.1%
Total Carbohydrates 1254 g418.2%
Dietary Fiber 24.9 g99.6%
Sugars 989.5 g
Protein 77 g153.8%
Vitamin A 128.7% Vitamin C 4.4%
Calcium 80.8% Iron 180%
*Based on a 2000 Calorie diet
Heat gently, stirring, until the chocolate melts and the sugar dissolves.
Remove from the heat.
Sift the flour, soda and salt into a mixing bowl.
Cream the butter and sugar together in another mixing bowl until the mixture is light and fluffy.
Beat in the remaining egg yolks, one at a time.
Mix in one-third of the flour, then half the water.
Add the remaining flour and water and beat until the batter is smooth.
Stir in the vanilla essence and chocolate mixture.
Beat the egg whites until they will hold a stiff peak.
Fold into the chocolate batter.
Spoon into three greased shallow 20 cm/8 in sandwich cake tins.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 25 minutes or until a skewer inserted into the centres comes out clean.
Turn the cake layers out onto a wire rack and allow to cool.
To make the frosting, scald the cream in a saucepan.
Remove from the heat and stir in the sugar, salt and grated chocolate.
Return to the heat and stir to melt the chocolate, then cover and cook for 3 minutes.
Uncover the pan and boil until the mixture reaches 115°C/238°F on a sugar thermometer (the soft ball stage).
Remove from the heat and place the bottom of the pan in cold water.
When the mixture has cooled to 43°C/110°F, beat in the butter and vanilla.
Continue beating until the frosting is thick and of a spreading consistency.
Stir in the walnuts.
Sandwich the three cake layers together with three-quarters of the frosting and cover the tops and sides with the remainder.