I would love to make the Devil's Food Cake, but it needs dark brown muscovado sugar. In the Netherlands, where I live, we unfortunately don't have this ingredient. Is it possible to replace it with something else?
Nigella's Devil's Food Cake (from KITCHEN) uses a dark, soft brown sugar called dark muscovado sugar. This sugar has a slightly deeper flavour than regular sugar and helps to enhance the chocolate flavour in the cake. It also contains some invert sugars, which helps to keep the cake moist.
Originally dark and light muscovado sugars were less refined than white sugars, though nowadays it is more likely that they are made with a combination of white refined sugar and added molasses. So if you want to make the cake at home you can use a fine crystal white sugar and add 2 (x 15ml) tablespoons of molasses (or treacle) for every 200g sugar used. For the Devil's Food Cake you will need to add 1 tablespoon of molasses to the sugar for the cake batter and 1 teaspoon to the frosting ingredients.