Sunday, 12 June 2016

Devil's food cake with chocolate orange buttercream.


A deliciously decadent cake, this recipe pairs the scrumptious taste of a chocolately devil's food cake with the zesty sweetness of a chocolate orange buttercream, a deliciously tasty combination. Satisfyingly rich, sweet and somewhat messy, but a delicious cake to bake.

Ingredients
  50g cocoa powder
  100g dark brown muscovado sugar
  250ml boiling water
  125g butter
  150g caster sugar
  225g plain flour
  1/2 tsp baking powder
  1/2 tsp bicarbonate of soda
  2 tsp vanilla extract
  2 large eggs

For the buttercream
  180g Sugar and crumbs jaffa twist icing sugar
  100g butter
  1 tsp milk

Line two round 8" sandwich tins and set aside for later. Then in a small bowl add the cocoa powder and brown sugar, pour in the boiling water and whisk well, then set aside for later - I found it was best to do this half an hour prior to baking to allow it to cool slightly.

Pre heat the oven to 180c/160c fan oven/gas mark 4.

Cream together the butter and caster sugar till pale and fluffy, add in the vanilla extract and mix, then add in the eggs one at a time and whisk.


Sift in the flour, baking powder and bicarbonate of soda, and mix. Then pour in the cocoa powder mixture and mix well to combine, ensuring that all of the flour is mixed in.

Divide the mixture between the two tins then bake for 20-30 minutes, or until a skewer comes out clean. Then leave to cool in the tins for 10 minutes and place on a wire rack to cool.

After the bases have cooled down mix the buttercream, Sugar and crumbs Jaffa twist icing sugar is a delicious chocolate orange flavoured mixture - perfect for making chocolately buttercreams! This pairs beautifully with the Devil's food cake for a really decadent bake!

Mix the butter with half of the icing sugar and blend until combined, sift in the remaining icing sugar and mix, adding a tsp of milk to loosen the mixture a little.

Place the base of the cake onto a cake stand or plate, then spoon half of the buttercream on top, spreading it evenly across with a palette knife. Place the second half of the cake on top, then spoon the remaining buttercream on top and spread across with a palette knife to finish.

Best eaten: Why straight away of course! This delicious bake will last well kept in a cake tin for several days, but why wait, have another slice for tea, or brunch, or breakfast..

Recipe adapted from: Nigella.

NB: For this scrumptious recipe I purchased the icing sugar myself, having previously tried their icing sugars out to great results with my bakes.