ad

Welcome to Nigella

Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo

Related Recipes

GRANDMA'S DEVIL'S FOOD CAKE

This is a cake for any chocoholic. It's one which tops my list. Very moist and better for keeping (if you can). The recipe is from Jim Foble's Old-Fashioned American Baking book.

Recipe posted by

Ingredients

  • Vegetarian

For The Cake:

  • 1/2 cup unsweetened cocoa
  • 1 cup boiling water
  • 1-1/2 cups sifted cake flour
  • 1 tbsp baking soda
  • 1/4 tbsp baking powder
  • 1/2 tbsp salt
  • 8 tbsp (1 stick) unsalted butter, softened
  • 1-1/4 cups granulated sugar
  • 2 large eggs
  • 2 tbsp vanilla extract

For The Fudge frosting:

  • 1-1/2 cups granulated sugar
  • 1 cup of heavy (double) cream
  • 6oz unsweetened chocolate, coarsely chopped
  • 8 tbsp (1 stick) unsalted butter, sliced
  • 2 tbsp vanilla extract

Method

Serves: 6

  1. Position a rack in centre of the oven and pre-heat to 350 F/ 175 C. Grease and flour, two 8 inch cake pans.
  2. Place the cocoa in a bowl and pour in the boiling water, stir to dissolve the cocoa and cool slightly.
  3. In a medium sized bowl with an electric mixer beat the butter until fluffy, about 1 minute then gradually beat in the sugar. Beat in the eggs, one at a time; add the vanilla extract and beat until light and fluffy, 1-2 minutes. Beat in the dry ingredients alternately With the cocoa mixture, beginning and ending with dry ingredients.
  4. Divide batter between the prepared pans, smoothing the tops. Bake for 25-30 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre comes out with just a few crumbs clinging to it; do not over bake or the cakes will become to dry. Cool in the pans on a wire rack for 5 minutes.
  5. Run a knife around the edges to loosen from the pans and turn layers out on the rack, placing one upside down and the other right side up.

For The Frosting:

  1. In a saucepan, combine the sugar and heavy cream. Place over a moderate heat and, stirring constantly, bring to the boil. Reduce heat and simmer for 10 minutes without stirring.
  2. Remove from the heat and stir in the chocolate, butter and vanilla extract, continue to stir until the chocolate and butter melt.
  3. turn into a bowl and cool to room temp, stirring occasionally. Refrigerate, stirring frequently, until thickened and of good spreading consistency.

To frost the cake:

  1. Brush any loose crumbs from the layers and place one upside down on a serving plate. Spread with some of the frosting. Centre the remaining layer, right side up over the top.
  2. use remaining frosting to coat top and sides making decorative swirls around sides and over the top.
  3. Chill to set frosting but return to room temp before serving.

Please note:

While all of Nigella 's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Comments

  • I think there is a typo for the amount of salt needed in the recipe - it should read 1/2 tsp (just made it using the above and it came out quite salty !)

    Posted by Meneka on 14th Nov 2011 at 16.30

Add Comment