Devil’s Food Cake

This is my second favourite chocolate cake recipe.  It is less complicated than the "best ever" one, but still very chocolatey. There is quite a lot of cocoa powder in it which makes it a really dark earthy chocolate colour and the texture is quite springy. The lack of density means it is isn’t ideally suited for cutting into novelty cakes but it does make good cupcakes. I realised when I looked at my cook book that I have been making this recipe for 20 years so it must be a good one.

The original recipe

50g / 2 oz                            Cocoa Powder

200ml / 1/3 pint                 Boiling Water

175g / 6oz                           Plain Flour

¼ teaspoon                         Baking Powder

1 teaspoon                          Bicarbonate of Soda

125g / 4 oz                          Butter (or Marg at a push)

300g / 10 oz                        Caster Sugar (Golden is good)

2                                          Eggs, beaten

Makes one 20cm / 8 inch sandwich cake or 24 cupcakes (small paper cases not muffin cases)

Cook at 180 ^oC  45-50 mins for cake ~20-25 mins for cupcakes but check after 15 mins

Instructions

1.       Blend Cocoa with ½ the water then stir in the rest and leave to cool

2.       Sift flour, baking powder and Bicarb

3.       Cream butter, sugar and 3 tblesp of cocoa  & water until light and fluffy

4.       Beat in eggs to butter and sugar

5.       Fold in flour and cocoa alternately, don’t worry if it curdles

6.       Divide into 2 lined sandwich tins or 24 small paper cases

7.       It is done when a skewer comes out clean, but leave in the tins to cool for about 5 mins as it is a bit fragile when hot.