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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crazy Dark Chocolate Devil's food Cake Recipe

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This recipe for Crazy Dark Chocolate Devil's food Cake is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the chocolate frosting:
200ml double cream

350g butter

450g dark chocolate (36% cocoa solids), finely chopped

For the sponges:
75g cocoa powder, sifted

150g light brown sugar

2 tsp vanilla paste

375ml boiling water

200g butter, plus extra for greasing

225g caster sugar

3 large eggs

335g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda
Directions:
Directions:
Step 1
For the chocolate fudge frosting, pour the cream into a pan, add the butter and heat, stirring occasionally, until the butter has melted. Bring to just below boiling and remove from the heat. Add the chocolate and whisk until smooth and glossy. Pour into a bowl and leave to set at room temperature, whisking occasionally.

Step 2
Heat the oven to 180°C/160°C fan/Gas 4 and grease and line the base of three 20cm loose-bottom sandwich tins with baking parchment.

Step 3
Put the cocoa powder, light brown sugar, vanilla paste and boiling water in a bowl and whisk together until the sugar has dissolved. Set aside to cool slightly.

Step 4
Cream the butter and sugar together in a separate bowl until pale and fluffy, then add the eggs, one at a time, mixing between each addition.

Step 5
Sieve the flour, baking powder and bicarbonate of soda together in a bowl.

Step 6
Add the flour mixture to the egg mixture in three separate batches, beating well between each addition

Step 7
Fold in the chocolate mixture, then divide the mixture between the three lined tins and bake for 25–30 minutes until risen and a skewer inserted into the centre comes out clean.

Step 8
Remove from the oven, leave to cool in the tins for 5 minutes, then turn out onto wire racks to cool.

Step 12
Place one of the cooled sponges on a cake stand and spread with about one quarter of the frosting. Place another sponge on top and spread with another quarter of the frosting. Place the remaining sponge on top, then spread the remaining frosting over the top and sides of the cake, swirling with a palette knife.
Personal Notes:
Personal Notes:
I don't do the decorations. This cake( from Paul Hollywood) is dense and the frosting is unique and delicious and very dark chocolate. So take it slowly.

 

 

 

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