HAPPY BIRTHDAY HANNAH!!
So, for hannahs birthday I decided to bake her a cake. well, two cakes. because there were 20 people coming and i didnt think one would be enough. the first cake i decided to bake was a devils food cake. why? because hannah requested a chocolate cake. i got the recipe from david lebovitz, this random guy who lives in paris and has written books about chocolate. i think thats pretty cool!
now, ive always thought that devils food cake would be really hard to make and would involve lots of crazy ingredients. turns out, its actually pretty easy, and all the ingredients were in my pantry! YAY!
this cake is moist, not too crumbly, and definitley not as heavy as the raspberry ganache cake. its not a mudcake, but its heavier than a chocolate sponge. pretty damn yum if you ask me.
so pull out the cocoa and have a go at:
Devils Food Cake
9 tbspn cocoa powder (unsweetend if you can find it)
1 1/2 c flour
1/ tspn salt
1 tspn baking soda
1/4 tspn baking powder
113g butter
1 cup sugar
2 large eggs
1/2 c coffee
1/2 c milk
Preheat oven to 190 degrees. Prepare two cake tins (i used 2 different sized ones coz i didnt have the same sizes - used spring form and buttered the side, put baking paper circles on the bottom) Sift all the dry ingredients into a bowl. In another bowl, beat cream and sugar until creamy. (i used an electric mixer for the first time to do this. epic fail. will now stick to the wooden spoon. class.) Add the eggs into the butter and sugar mix one at a time, combining well. In a small bowl/glass combine the coffee and milk. Add 1/2 the dry ingredients to the wet mix. stir. add the milk and coffee. stir. add the rest of the dry ingredients. stir. Divide the cake batter into the two tins and bake for 25 minutes or until skewer comes out clean. Allow cake to cool completely before icing.
Chocolate icing
again, my icing was an epic fail. if you check out davids website you can see what the icing is SUPPOSED to look like. my icing was runny and i didnt have time to let it cool properly so i just poured it over the cake. still tasted GREAT.
250g chocolate(dark choc ftw)
1/2 c cream (or water, but seriously...water??)
90g butter (use softened to make it easier)
Melt chocolate in microwave. Let it cool for about 5 minutes. Add butter and stir well. Add cream, making sure you stir continuously so that the cold cream doesnt make the chocolate go hard. If you have time, let the icing sit until completely cool. If you dont, pour icing over the bottom cake and ice the sides. place other cake ontop, and pour icing over again. actually ends up looking pretty cool :)
Tips
to write on a cake, combine icing sugar + water until a little runny but not too much (about 1/2 c icing sugar and 2 tbspns water). place icing into piping bag, or plastic sandwhich bag (cut a small corner off and pipe icing through that) and write on cake!!
Enjoy!!
now, ive always thought that devils food cake would be really hard to make and would involve lots of crazy ingredients. turns out, its actually pretty easy, and all the ingredients were in my pantry! YAY!
this cake is moist, not too crumbly, and definitley not as heavy as the raspberry ganache cake. its not a mudcake, but its heavier than a chocolate sponge. pretty damn yum if you ask me.
so pull out the cocoa and have a go at:
Devils Food Cake
9 tbspn cocoa powder (unsweetend if you can find it)
1 1/2 c flour
1/ tspn salt
1 tspn baking soda
1/4 tspn baking powder
113g butter
1 cup sugar
2 large eggs
1/2 c coffee
1/2 c milk
Preheat oven to 190 degrees. Prepare two cake tins (i used 2 different sized ones coz i didnt have the same sizes - used spring form and buttered the side, put baking paper circles on the bottom) Sift all the dry ingredients into a bowl. In another bowl, beat cream and sugar until creamy. (i used an electric mixer for the first time to do this. epic fail. will now stick to the wooden spoon. class.) Add the eggs into the butter and sugar mix one at a time, combining well. In a small bowl/glass combine the coffee and milk. Add 1/2 the dry ingredients to the wet mix. stir. add the milk and coffee. stir. add the rest of the dry ingredients. stir. Divide the cake batter into the two tins and bake for 25 minutes or until skewer comes out clean. Allow cake to cool completely before icing.
Chocolate icing
again, my icing was an epic fail. if you check out davids website you can see what the icing is SUPPOSED to look like. my icing was runny and i didnt have time to let it cool properly so i just poured it over the cake. still tasted GREAT.
250g chocolate(dark choc ftw)
1/2 c cream (or water, but seriously...water??)
90g butter (use softened to make it easier)
Melt chocolate in microwave. Let it cool for about 5 minutes. Add butter and stir well. Add cream, making sure you stir continuously so that the cold cream doesnt make the chocolate go hard. If you have time, let the icing sit until completely cool. If you dont, pour icing over the bottom cake and ice the sides. place other cake ontop, and pour icing over again. actually ends up looking pretty cool :)
Tips
to write on a cake, combine icing sugar + water until a little runny but not too much (about 1/2 c icing sugar and 2 tbspns water). place icing into piping bag, or plastic sandwhich bag (cut a small corner off and pipe icing through that) and write on cake!!
Enjoy!!
you are seriously PRO at cake deco writing!!! btw i think we should have a cupcake decorating day - i have the most awesome book!
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