When one has a chocolate cookalong, one of his or hers dessert must consist of a serious amount of Chocolate. And who better to turn to than Nigella. She is a goddess when it comes to kitchen treats, and let me just tell you, this one is no different… I’m glad I waited this long to make it because it’s impossible not to eat. Ask Jennifer and Julie who helped me polish it off when still fresh. And Mary had some on its 2nd day and still enjoyed it? I am showing you a photo, one of the last from my poor burgled camera…
Is that not appetite inducing?! I’m telling you, it’s a good thing I’m making it tomorrow for a reason, or I’d have to think one up. Most yummy yummy cake.
So this is
Devils Food Cake with Cocoa Nib Icing and Spun Sugar…
(Adapted from Nigella Lawson’s ‘Kitchen’)
You will need:
- 50g good quality cocoa powder
- 100g dark muscovado sugar
- 250ml boiling water
- 125g soft unsalted butter
- 150g caster sugar
- 225g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 teaspoons vanilla extract
- 2 eggs
- 125ml water
- 30g muscovado sugar
- 175g unsalted butter, cubed
- 300g best quality dark chocolate chopped finely – Here I used a 73 % claudio corallo cocoa nib chocolate along with some 74% I had lying around
- Preheat oven to 180 degrees. Grease and line 2 20 cm sandwich tins.
- Put the muscovado sugar and cocoa in a jug, add the 250 ml boiling water, give it a good whisking so that it’s mixed, and then set aside.
- Cream the butter and the sugar until pale and fluffy. Warning, not the best therapy when using wooden spoon and recovering broken wrists. Still though, worth it!
- Sieve the bicarb, baking powder and flour into another bowl and stir to mix evenly.
- Then add the vanilla slowly to the creamed butter and sugar whilst still mixing.
- Still mixing, add in one egg, a scoopful of flour, the other egg, and ev just mixedentually all of the rest of the flour.
- Finally, add your sugar/cocoa mixture and give a good stir, incorporating fully
- Divide evenly between your two tins, and pop in preheated oven for 30 minutes, until a skewer comes out clean. Turn out onto a wire rack to cool.
- Put the water, muscovado sugar, and butter into a pan and melt over a low heat
- When this mixture bubbles, remove from heat, add your chopped chocolate and give it a minute to begin it’s melty journey, and then whisk until smooth and glossy.
- Leave in a cool place for about an hour. This took me 2 as my apt was quite warm, but thats ok.
- When it’s a spreadable consistency and your cakes are cool, taste to test (yumyum) and use about 1/3 to sandwich the two cooled layers together. Spread the remaining icing over the top and sides of the cake.. It should look something like this…