This week, Roy wanted to share a special recipe for a delicious cake with his online friends. He wanted something which was easy to make, but so yummy that it would be perfect for Mothers Day, especially for people who needed to take their dessert somewhere else! Roy needed something luscious, spectacular but transportable. Grandma’s Devils Food Cake was perfect. Luckily, he took photos of the last time he made the cake, when he needed a yummy dessert which could travel long distances! The cake is delicious on its own or with a simple chocolate icing or chocolate ganash, but Roy has been wanting to try it as the base for a Black Forest Cake. He decided it would be a perfect dessert as he could make the component parts, carry them in containers in an eski and then assemble when he arrived. The results were spectacular – even the non-dessert lover ate two slices! So this week Roy Creates Devils Food Cake, and next week, he will show you how to turn the cake into a luscious Black Forest Cake.
You Will Need:
- 1 tablespoon of vinegar
- 1 cup of evaporated milk
- 1 and ½ cups of plain flour
- A pinch of salt
- ½ a cup of cocoa (yes really)
- 1 ½ teaspoons of bicarbonate of soda
- 140 grams of butter or margarine
- 1 teaspoon of vanilla essence
- 2 eggs
Method:
- Grease and line either 1 or 2, 20 centimetre, circular cake tins. You can make this as a single cake (as Roy did) and if you want, cut it in half to fill it, or else make two cakes and fill them with cream in between (or just enjoy them iced!)
- Preheat the oven to 180 degrees
- Add the vinegar to the evaporated milk. This will make it slightly sour, and also change the texture of the milk. It will go thick and a bit lumpy – don’t worry, this is how it is supposed to be.
- Sift the flour, salt, cocoa, bicarb soda and sugar together into a large bowl
- Melt the butter and pour it and half of the evaporated milk into the dry ingredients. Beat with electric beaters until well and truly combined (about 2 minutes).
- Add the vanilla essence, eggs and the rest of the evaporated milk and beat for a further 2 minutes or until the batter is silky and smooth.
- Pour into your tin(s) and bake for approximately 35 minutes if you are making 2 cakes, or for approximately 55 minutes if you are cooking it all in one tin.
- Cool and ice, or fill with cream or chocolate ganash. Roy will show you how to make it into a delicious Black Forest Cake next week.