As it's my lovely friend Jenny' s birthday, I decided it would be a great excuse to a make her an edible treat of a present in the form of this decadent Devils Food Cake!
I first saw this being made on Great British Bake Off about 3 years ago and what really appealed to me was the addition of sour cream to the cake, which takes the edge of the sweetness of the chocolate and makes the filling and frosting incredibly smooth and luxurious. This really makes the perfect birthday treat for a chocolate lover (find me a girl that isn't?!) and is grown up enough to be served at the end of a dinner party with some creme fraiche or vanilla ice cream.
For the best tasting cake, it is best to make the day before serving as the dark chocolate flavour develops and matures.
For the sponge
300g sifted plain flour
125ml sour cream at room temperature
4 table spoons of cocoa powder
175ml boiling water
1 teaspoon bicarbonate of soda
100g good quality dark chocolate
125g soft unsalted butter
350g caster sugar
2 eggs (free range or organic)
1 teaspoon vanilla extract
For the filling/decoration
300g good quality dark chocolate
300ml sour cream at room temperature
100g good quality white chocolate
You will need 2 x 23cm round baking tins which have been buttered and lines with baking paper.
Preheat the oven to 180C. Start by putting the cocoa into a heatproof bowl and mix into a smooth liquid by adding the boiling water. Stir in the bicarbonate of soda and put the side to cool down.
Break up the dark chocolate into another heatproof bowl and set over a pan of simmering water and melt gently (don't let the base of the bowl touch the water or the chocolate will burn). Once the the chocolate is smooth and melted put to the side and leave to cool.
Put the soft butter into a mixing bowl and beat for a minute until creamy. Gradually beat in the sugar and mix for 4-5 minutes or until very light and frothy. Beat the eggs with the vanilla and then add to the butter and sugar mixture one tablespoon at a time.
Fold in the flour in batches, alternately with the sour cream. Mix the cocoa liquid into the melted chocolate, then fold into the cake mixture. When fully combined - divide the mixture between the two prepared tins evenly. Bake for around 30 minutes, or until risen and firm and a toothpick inserted into the cake comes out clean.
Once slightly cooled turn the sponges out onto a wire rack and leave to cool completely. When cold slice each sponge horizontally (you will need a very sharp knife or cake wire for this otherwise you risk breaking them) so you end up with 4 layers. Honestly, I have sometimes skipped this part if I am not feeling brave enough or just been a bit lazy as the finished product will be just as tasty but it just will not look quite as impressive.
To make the filling and topping for the cake, start by melting the chocolate using the same method as before. Once melted, remove the bowl from the pan and stir in the room temperature sour cream. Using half of the chocolate mixture layer the sponges together finishing off with last sponge flat side up.
Spread the rest of the chocolate mixture as smoothly as possible over the top and sides of the cake.
To finish, melt the white chocolate, then spread it thinly onto a sheet of baking paper and leave it to set. Break into think shards and scatter over the cake or if you are feeling brave use a cookie cutter to make some decorative chocolate shapes!
Hope the birthday girl enjoys it!
Ana x
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