a naughty cake - devils food cake


when i bed with flu you should probably eat healthy stuff. kiwis, oranges - drink loads of tea to flush all the bad stuff out of your body system. i believe that when in bed with flu you are entitled to eat all the stuff you love the most. marshmallows, crisps with tomato ketchup and a decent piece of cake. if we are talking about "a decent piece of cake" here, there is really only one that deserves the title: devils food cake. a naughty rich and fabulous cake that tastes great and is so rich and buttery, that it keeps long enough in the fridge that it feeds you through the entire time you are in bed with a heavy flu, angina pectoris, pneumonia or any other nasty bug one can catch. - enjoy! and get better you fellow sneezing noses out there.

RECIPE (adapted from linda collisters chocolate)

110g plain chocolate, finely chopped
125 ml sour cream
175g muscovador or other brown sugar
300g plain flour
a good pinch of salt
1 teaspoon baking powder
3 tablespoons cocoa powder
115g butter, room temperature
200g caster sugar
2 large eggs, separated
2 teaspoons vanilla essence
175ml water, room temperature

ICING

520g chocolate, finely chopped
300ml sour cream
2-3 teaspoons vanilla essence

sugar flowers, to decorate


butter and line 2 sponge tins of 23 cm diameter & set aside.

put the chopped chocolate, sour cream and muscovado sugar into a heavybased saucepan and set over very low heat. stir from time to time until melted and smooth, dont let become hot. remove from the heat and set aside.
sift flour with the salt & cocoa & baking powder and put into a bowl.
put butter into a bowl and, using a wooden spoon or electric whisk, beat until creamy. gradually beat in sugar. beat well, then beat in the egg yorlks at a time, followed by the vanilla. mix in the flour mixture, 1 tablespoon at a time, alternately with the water. when thoroughly blended, work in the melted chocolate mixture. spoon the mixture into the prepared tins, to fill evenly, then bake in a preheated oven at 180 c° for about 30 minutes. the cakes are cooked when they spring back from the sides of the tins. let cool for 5 minutes, then invert onto a wire rack, remove the lining paper and cool completely.

to make the icing and filling, put the chocolate into a heavyproof bowl set over a saucepan of steaming but not boiling water and leave until melted. remove the bowl from the heat, stir in vanilla & mix gently until smooth, then whisk in the cream. leave until very thick and spreadable.

set one cake aside and spread icing on top of the remaining cake. sandwich the layers together, with the plain one on top. spread the top and sides of the cake with icing, decorate with sugar flowers. keep in a cool place until ready to serve.
best eaten within 5 days - uniced cakes can be frozen for up to 1 month.