I love perusing food magazines and am amassing a substantial collection, which I flick through every now and again for inspiration. Two of my housemates share the same birthday, which gave me the the challenge of producing a cake amazing enough to be able to get away with only making one for them to share without them feeling slighted.
I found what looked like the perfect solution in the April 2010 edition of Sainsbury’s Magazine….
Devil’s Food Cake with Raspberries
I am so unbelievably proud of this cake and can’t be modest about how good it looked and tasted 🙂 The texture is more fudgy than spongy and it’s supremely naughty…
200g dark chocolate (70% cocoa solids)
6 large eggs
200g caster sugar
40g plain flour
25g ground almonds
100g white chocolate
350ml double cream
1 tbsp icing sugar
For the ganache –
250ml double cream
150g dark chocolate (70% cocoa solids)
50g soft butter
Line 2 x 22cm cake tis with baking parchment and preheat the oven to 180 degrees.
Melt the butter and chocolate in a bowl over a pan of simmering water and leave to cool to room temperature.
In a separate large bowl whisk the egg yolks and 150g of the caster sugar with an electric handheld whisk until thick and pale. Add the cooled chocolate mixture and fold together with the flour and the ground almonds.
In another clean bowl, whisk the egg whites with the remaining 50g caster sugar and 1/4 tsp of salt until they form soft peaks. Gently fold into the chocolate mixture in batches making sure everything is combined. Pour the mixture into the cake tins and bake for 30 minutes until the cakes have risen and are firm the the touch. Leave them in the tins to cool – they’ll sink but that’s normal so don’t panic!
This is the first time I have ever been instructed to do this but…wrap the cold cakes, still in their tins, in clingfilm and chill for 3-4 hours or even better overnight. I made my cakes on Thursday evening and left them chilling until Saturday and they definitely didn’t suffer for it. The chilling just makes them even more fudgy and delicious!
For the ganache you need to bring the cream to the boil, pour over the chocolate and leave for 2 minutes before mixing it in thoroughly. Leave it to cool for another 5 minutes and then add the butter. Leave to cool and then chill for approx 30 mins as it needs to be the consistency of chocolate spread. The ganache was absolutely amazing…the most sinful, creamy, chocolatey, shiny gloop I have ever seen.
To make the chocolate curls you melt the white chocolate in a bowl over a pan of simmering water and then pour it onto a baking sheet of plate and leave it to set for approx 30 minutes. Then drag a sharp knife over the surface to produce the curls. I was impressed with how easy this was to do and how professional they looked.
To assemble the cake place one on a serving plate, whip the 350ml of cream with the icing sugar and smother over. Top with the raspberries and sandwich with the other cake. Pile on the ganache and sprinkle over the white chocolate curls….simple!
I was dying to tuck in but had to wait a few more hours…boy was it worth the wait…
The whole cake was consumed in a matter of minutes and the feedback was really good. Using 70% cocoa solid chocolate means that it’s not too sickly, which is also helped by the tangy-ness of the raspberries.
I have most definitely yielded to the Devil…and invited him in with open arms!